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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