Rhubarb and Raspberry Crumble

Ingredients

200g Plain Flour

150g Softened Butter

150g Caster Sugar

300g Washed Rhubarb (roughly)

100g Raspberries 

75g additional Caster Sugar

Method

• 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!