Go Back

Rhubarb and Cherry Crumble

Prep Time10 minutes
Cook Time30 minutes
Servings: 8

Ingredients

For Filling

  • 2 handfuls Rhubarb Chunks
  • 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 Butter
  • 70 g 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