Raspberry and Rhubarb Crumble

By ashley_cv2004

Delicious and simple to make pudding ideal for a busy mum on Christmas

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Rate this recipe 3.5/5 (137 Votes)

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Seasonal flapjacks

Christmas Shortbread

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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