Rhubarb & Berry Crumble

I love fruit crumbles and sometimes like to treat my family to one on a Sunday night before the working week begins. You can use so many different fruits in a crumble and it is a great way of using up leftover fruit. So forget plain old rhubarb or apple crumble and get creative. Pears, peaches, nectarines, strawberries, blueberries, blackberries, apricots, blackcurrants, raspberries, plums, gooseberries, mango............

You can also get creative with the crumble topping too. Use my basic crumble topping then add oats, raisins, chocolate chips, dried apricots, cranberries, muesli or even spices like cinnamon or ginger (just not all at once).

Before we get to the recipe, do you know that I am now writing family recipes for Baby Centre UK? I am posting new recipes every Friday. I have my own profile page, with a list of the recipes I have posted so far. Please do come by and leave a comment or two. The readers are still a bit nervous of leaving comments, so come over and show them how it is done.

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Here are the recipes I have posted so far:

• Perfect Pasta Bake - A twist on Aubergine Parmigiana.

• Spinach & Coconut Dal - My favourite dal. In fact we had it again for dinner last night.
• Red Macaroni Cheese - Made with aged Red Leicester and such a fabulous sauce.
• Tomato, Mushroom & Veggie Sausage Penne - Need I say more? 
• Sin-Free Chocolate & Raspberry Super Mousse - A quick mousse, low in fat & high in protein
• 10 Minute Dessert - Strawberry & Oat Pot - Strawberries, oats, yoghurt & mascarpone, mmmmm!
• Cake Pops - My first try at these party favourites, followed by some tips.
• Pebble Beach Bars  - A traybake made with crunchies.

And now back to the recipe.

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Rhubarb & Berry Crumble

Written by Jacqueline Meldrum

August 5, 2012

A sumptuous fruit crumble that is so easy to make. A great way to use leftover fruit. You can easily make this vegan by using vegan margarine instead of butter.

Ingredients

• 2-3 stalks rhubarb, cut into chunks
• 100g strawberries
• 200g raspberries
• 4 tbsp caster sugar
• 200g plain flour
• 200g demerara sugar
• 200g butter, cubed

Instructions

1. Preheat the oven to 180C/350F/Gas 4.2. Gently cook the rhubarb for a few minutes in a little boiling water until starting to soften.3. Mix the flour and demerara sugar in a large bowl. Add the butter and rub between your fingers until it is the texture of breadcrumbs4. Drain the rhubarb and mix with the other berries. Pour into a large ovenproof dish and sprinkle with the caster sugar.5. Sprinkle the crumble mixture over the fruit and bake for approximately 30 minutes until golden and bubbling.

Details

Total time: 45 mins
Yield: Makes 1 fruit crumble