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!
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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
- 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?
Did you make this Recipe
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Tools used
Foil Trays, Food processor
Rhubarb and Cherry Crumble
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
