Ingredients Jump to Instructions ↓

  1. 200g caster sugar

  2. 1 1/2 tablespoons cornflour

  3. 1/8 teaspoon salt

  4. 500g rhubarb, cut into 2cm pieces

  5. 125g raspberries

  6. Crumble topping

  7. 70g dark brown soft sugar

  8. 60g plain flour

  9. 40g rolled oats

  10. 100g butter, chilled

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas mark 4. Grease a 22x33cm (9x13 in) baking dish.

  2. In a large bowl, combine sugar, cornflour and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking dish.

  3. In a medium bowl, mix together brown sugar, flour and oats. Rub in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.

  4. Bake in preheated oven for 45 minutes, or until rhubarb is tender.


Send feedback