Raspberry and Rhubarb Crumble
Delicious and simple to make pudding ideal for a busy mum on Christmas
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(137 Votes)
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Ingredients
- 250g frozen raspberries
- 250g Rhubarb (frozen)
- 100g castor sugar
- For the crumble:
- 150g flour
- 75g butter
- A pinch of salt
- 50g castor sugar
Details
servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 45mins
Cost Budget Friendly
Preparation
Step 1
Put raspberries and rhubarb in an oven dish. Mix in the custard sugar.
Place the flour and butter in a food processor, add in salt. Blitz for 20 seconds till the mixture resemble fine bread crumbs. Add in castor sugar.
Step 2
Sprinkle the crumble thickly over the prepared fruit. Bake in the centre of the oven 180C/Gas 4 for 45 minutes till the top is lightly brown
Step 3
Remove from the oven. Serve hot with fresh custard.
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