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Raspberry and Rhubarb Crumble


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)


  • 250g frozen raspberries
  • 250g Rhubarb (frozen)
  • 100g castor sugar
  • For the crumble:
  • 150g flour
  • 75g butter
  • A pinch of salt
  • 50g castor sugar


servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 45mins
Cost Budget Friendly


Step 1

Raspberry and Rhubarb Crumble - 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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