Monday, 17 August 2015

Rhubarb and Raspberry Crumble


200g Plain Flour
150g Softened Butter
150g Caster Sugar
300g Washed Rhubarb (roughly)
100g Raspberries 
75g additional Caster Sugar

  • Pre Heat your oven to 180 degrees and get out your individual ramekins or oven proof dish.
  • Put the butter and sugar into a large mixing bowl before sieving in the flour. 
  • Using your hands, rub the mixture until it resembles bread crumbs. 
  • Once the mixture looks like fine bread crumbs, wash and slice up your rhubarb around 2 cm thick. The thinner the slices, the less time it will take to cook. 
  • Put the rhubarb and raspberries evenly in the dish(s) before adding a sprinkle of sugar over the top to balance out the sharpness from the Rhubarb. 
  • Evenly distribute the crumble mixture over the top, covering all the fruit and sprinkle some sugar on top again.
  • Place in the oven and bake for 10- 15 minutes until the crumble is golden brown.
  • Once cooked, leave to cool for 10 minutes before dishing up with frozen raspberries and ice cream!

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