Rhubarb and Raspberry Crumble

Image of rhubarb growingHim Outdoors remarked the other day that I rely rather too heavily on crumbles when I’m making puddings. He’s right, I do, but I noticed it didn’t stop him eating this one.

The reason I make them so often is that a) we tend to have a lot of home-grown fruit either in the garden or in the freezer, b) they’re easy and you can make the various component parts in advance and assemble them at the last minute if you’ve got a crowd coming for lunch and c) because I like them, okay?

I particularly like the flavour combination of the raspberries with the rhubarb, though of course you can mix and match using whatever you have handy, or be a purist and just stick to rhubarb alone (no pun intended). The chopped, toasted hazelnuts in the topping work well with these fruits but you could try flaked almonds if that goes better with your personal combo.

Rhubarb and Raspberry Crumble

Image of rhubarb and raspberry crumble, served


About 10 sticks of rhubarb

6-8 tbsp caster sugar or to taste

A double handful of  fresh or frozen raspberries

For the crumble:

100g butter, cut into small pieces

100g plain flour

100g caster sugar

1 tbsp porridge oats

2-3 tbsp chopped, toasted hazelnuts


Heat the oven to 180C/350F/Gas Mark 4.

Image of rhubarb scattered with sugar

Cut the rhubarb into small chunks, scatter with the sugar and bake in the oven for about 10-15 minutes, until tender when pierced with the tip of a knife but still holding their shape.

Remove from the oven, strew the raspberries over the top and if they’re frozen leave them to defrost on the hot rhubarb while you make the crumble topping.

Image of frozen raspberries on top of hot rhubarb

Either mix the sugar, butter and flour in a food processor or rub the mixture between your fingers until it resembles fine breadcrumbs. Stir through the chopped nuts and porridge oats. (You can pre-prepare  the crumble and the fruit to this point and keep in the fridge overnight.)

Check the fruit and if it is swimming in juice, pour some off. Sprinkle the crumble topping over the top and cook for 25-30 minutes or until the topping is golden brown.

Allow to cool for five to 10 minutes before serving with cream, crème fraîche or vanilla ice cream. 

10 thoughts on “Rhubarb and Raspberry Crumble

  1. Love a crumble. I was a bit worried about whether rhubarb and raspberries would be too tart (I have a low tart threshold, so to speak) but looks like there’s lots of sugar in there. Mmmm…clotted cream…

  2. I rely heavily on crumbles too! Living near the ‘Rhubarb Triangle’ up here in Yorkshire I use a lot of rhubarb. I cook the fruit gently on the hob first and my secret ingredient is a tiny slug of homemade sloe gin. Works beautifully (and with plums too).
    Love the raspberry and rhubarb idea.

    • Sloe gin improves almost anything, IMHO. Lucky you, living near the Rhubarb Triangle! Am planning a rhubarb tart after seeing a gorgeous picture of one from Yotam Ottolenghi. No recipe though so will have to improvise.

  3. I read the rhubarb recipes to my mother tonight and now I’ve been tasked with writing them all out and sending them to her lol…plus she’s going to get a bunch of rhubarb and freeze it so we can make this one the next time I’m out there 🙂 good job! lol

  4. Wonderful recipe. The hazelnuts in the crumble are a great addition to my usual. The filling and crumble can be made in advance too which is very useful. The raspberries go perfectly with the rhubarb as well. It is being made for a second time tonight. Excellent 🙂

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