How to Make Rhubarb and Cherry Crumble

This Rhubarb and Cherry Crumble is easy to make and a guaranteed tummy filler. Made with Fresh Cherries and Rhubarb, this dessert is a homegrown delight! Follow my simple Recipe for a delicious sweet Crumble your family will love!

Crumble and Custard

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Why I Love a good Crumble!

A classic family favourite recipe using homegrown Rhubarb and Cherries. I love to batch bake Crumbles! This recipe couldn’t be easier, a handful of this, a handful of that, a sprinkle of sugar…its very basic in its elements, but no less delicious for it. I tend to bake a bunch of these mid-late summer, which I then freeze to enjoy later in the year. There is nothing like warm crumble and custard beside a roaring fire!

How To Make Rhubarb And Cherry Crumble

Ingredients

For Filling

  • Rhubarb Chunks
  • Pitted Cherries
  • Demerara Sugar
  • Vanilla Extract
  • Lemon Juice

Crumble Topping

  • Plain flour
  • Rolled Oats
  • Cold Butter
  • Demerara Sugar

Instructions

Makes 2 medium sized Crumbles or one Large

For the filling

  • Place uncooked Rhubarb chunks and Cherries in a large bowl, sprinkle Demerara sugar on top, then stir in the lemon juice and vanilla extract, set aside.

For the Crumble topping

  • Combine all the crumble topping ingredients together in a bowl, mix with the tips of your fingers, until it resembles bread crumbs (or pop it all in a food processor and whizz!)

Directions

Rhubarb crumble recipe
  • Spoon the mixed fruit into 2 oven proof dishes, sprinkle the crumble mix on top of each.
  • Pop in the oven at 180 degrees for 30-35 minutes
  • Serve with custard

How to Store Rhubarb and Cherry Crumble

Store in the fridge and enjoy within 5 days. To Freeze, pop in a freezer bag and freeze for up to 3 months.

Looking for More Rhubarb and Cherry Recipe Ideas?

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Tools used

Foil Trays, Food processor

Rhubarb and Cherry Crumble

Prep Time10 minutes
Cook Time35 minutes
Servings: 8

Ingredients

For the Filling

  • 2 Handfuls Rhubarb Chunks
  • 1-2 Handfuls Pitted Cherries
  • 50 g Demerara sugar
  • 1 tbsp Vanilla Extract
  • 1 1/2 tbsp Lemon Juice

Crumble topping

  • 150 g Plain Flour
  • 100 g Rolled Oats
  • 100 g Cold Cubed Butter
  • 70 g Demerara Sugar

Instructions

For The Filling

  • Place uncooked Rhubarb chunks and Cherries in a large bowl, sprinkle Demerara sugar on top, then stir in the lemon juice and vanilla extract, set aside.

For the Topping

  • Combine all the crumble topping ingredients together in a bowl, mix with the tips of your fingers, until it resembles bread crumbs (or pop it all in a food processor and whizz!)
  • Spoon the mixed fruit into 2 oven proof dishes, sprinkle the crumble mix on top of each.
  • Pop in the oven at 180 degrees for 30-35 minutes
  • Serve with custard

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