Blackberry and Rhubarb Crumble

Blackberry and Rhubarb Crumble is modern twist on everyones favourite.
From children to the grandparents they all love the flavour of the slightly tarty Rhubarb and the sweet rich Blackberry flavour with the delicious sweet and crunchy crumble topping and served with lashings of homemade vanilla custard or fresh cream.

Baking with home grown food is amazing because the flavours are better than shop sold desserts, the fruit is also more nutritious than shop bought ‘forced’ fruit.
Also, you can enjoy a sense of acheivement when baking and eating the ‘fruits’ of your labour. Because YOU baked it!

What you will need to make Rhubarb Crumble.

  • Pan
  • Baking dish 6-7 inch or 17-20cm
  • Kitchen scales
  • Knife
  • Mixing bowl
  • Tablespoon, teaspoon and fork
Ingredients
  • Rhubarb approx 150 gram or 5.30 oz
  • Washed blackberries approx 150 gram or 5.30 oz
  • Caster Sugar 40 gram or 1.40 oz
  • Lemon Juice 1 to 1/2 teaspoon
Luxury Crumble Topping
  • Plain flour 120 gram or 4 1/4 oz
  • Rolled oats 20 gram or 3/4 oz
  • Caster sugar 20 gram or 3/4 oz
  • Unsalted butter 60 gram or 2 1/4 oz
  • Chocolate chips 20 gram or 3/4 oz (Optional)

Preheat oven to 220C/425F/gas mark 7

How to make crumble topping.
  • Add the flour and castor sugar to a mixing bowl.
  • Cut the butter and rub into the flour mixture until it resembles course crumbs.
  • Add rolled oats to the course crumbs and mix.
  • At this stage you may add and mix in the optional chocolate chips, if you do it is advisable to cover crumble with kitchen foil when you bake it. Because this will reduce the chances of the chocolate burning.
  • Place bowl in a cool place or in the fridge if kitchen is too warm.
Making the Blackberry and Rhubarb crumble.
  • First wash the Rhubarb. Cut in approx 1in pieces.
  • Add the Rhubarb, castor sugar and lemon juice with 1 tablespoon of water to a pan.
  • Gently heat on a medium heat slowly bringing to a boil once it hits boiling reduce heat to bring ingredients to a simmer and simmer for about 10mins or until Rhubarb is soft. Allow to cool.
  • Next, add the cooked ingredients to the baking dish and evenly sprinkle the washed chopped mint leaves over the top then sprinkle with 1/2 tablespoon of castor sugar.
  • Finally add the crumble topping you made earlier.
  • Bake in the oven for about 25-30 mins until topping is golden brown.

Makes 4-6 portions or 2 very generous portions.

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