Rhubarb & Berry Crumble
Warm, golden and straight from the oven, this Rhubarb and Berry Crumble hits the sweet spot between comfort and a little goodness. With fibre from the fruit and oats, it feels indulgent while still giving you something more than just dessert. Perfect to share, although you might want to keep it all to yourself!
Serves
4
Prep time
20 minutes
Cooking time
45 minutes
Helpful Tips
Storage
- Store the crumble covered in the fridge for up to 3 days. For the crispiest topping, reheat in the oven rather than the microwave.
- You can also freeze the crumble in portions for up to 2 months. Thaw overnight in the fridge, then reheat before serving.
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Substitutions
Swap rhubarb for apples, pears, or stone fruit. Any frozen berries work (blueberries, raspberries, blackberries, strawberries).
Serving Suggestions
Helpful Tips
Storage
- Store the crumble covered in the fridge for up to 3 days. For the crispiest topping, reheat in the oven rather than the microwave.
- You can also freeze the crumble in portions for up to 2 months. Thaw overnight in the fridge, then reheat before serving.
Substitutions
Swap rhubarb for apples, pears, or stone fruit. Any frozen berries work (blueberries, raspberries, blackberries, strawberries).
Serving Suggestions
Ingredients
- 600g rhubarb, chopped into 2-3cm pieces
- 1 cup frozen mixed berries (strawberries, blueberries, raspberries)
- 1/2 orange (about 1-2 tbsps)
- 1–2 tbsp honey
- 1 tbsp cornflour (corn starch)
For the crumble topping:
- 1 cup plain flour
- ½ cup brown sugar
- 1 tsp ground cinnamon
- 200g cold butter
- ½ cup rolled oats
- ½ cup shredded coconut
Directions
- Preheat oven to 160°C (fan-forced).
- In a medium saucepan, combine the rhubarb, frozen berries, orange juice, honey, and cornflour. Stir well to coat the fruit evenly.
- Place the pan over medium heat and cook, stirring occasionally, until the fruit softens and the mixture thickens slightly, about 5–7 minutes. Remove from heat and let it cool a little while you prepare the topping.
- In a large bowl, mix the flour, brown sugar, and cinnamon. Grate the cold butter into the bowl, then rub it into the dry ingredients with your fingertips until it resembles coarse breadcrumbs. Stir in the oats and shredded coconut.
- Transfer the cooked fruit mixture into a baking dish. Evenly sprinkle the crumble topping over the fruit.
- Place the dish in the oven and bake for 40–45 minutes, until the topping is golden and crisp, and the fruit is bubbling around the edges.
- Let it cool for a few minutes before serving. Perfect with vanilla ice cream, custard, or both.
Ingredients
- 600g rhubarb, chopped into 2-3cm pieces
- 1 cup frozen mixed berries (strawberries, blueberries, raspberries)
- 1/2 orange (about 1-2 tbsps)
- 1–2 tbsp honey
- 1 tbsp cornflour (corn starch)
For the crumble topping:
- 1 cup plain flour
- ½ cup brown sugar
- 1 tsp ground cinnamon
- 200g cold butter
- ½ cup rolled oats
- ½ cup shredded coconut
Directions
- Preheat oven to 160°C (fan-forced).
- In a medium saucepan, combine the rhubarb, frozen berries, orange juice, honey, and cornflour. Stir well to coat the fruit evenly.
- Place the pan over medium heat and cook, stirring occasionally, until the fruit softens and the mixture thickens slightly, about 5–7 minutes. Remove from heat and let it cool a little while you prepare the topping.
- In a large bowl, mix the flour, brown sugar, and cinnamon. Grate the cold butter into the bowl, then rub it into the dry ingredients with your fingertips until it resembles coarse breadcrumbs. Stir in the oats and shredded coconut.
- Transfer the cooked fruit mixture into a baking dish. Evenly sprinkle the crumble topping over the fruit.
- Place the dish in the oven and bake for 40–45 minutes, until the topping is golden and crisp, and the fruit is bubbling around the edges.
- Let it cool for a few minutes before serving. Perfect with vanilla ice cream, custard, or both.
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