Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
Crumble topping
- 200grams plain flour
- 1 pinch salt
- 150grams unsalted butter, diced
- 50grams soft light brown sugar
- 500grams rhubarb, fresh or defrosted frozen, sliced
- 125grams raspberries, fresh or frozen
- 50grams brown sugar light
- 3tablespoons orange juice
- 1/2 cup raspberry ripple ice cream (to serve)
Nutrition per serving
4380kJ
Protein
7.2grams
Sugars
104grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Make the crumble topping. Combine the flour and salt in a bowl, add the butter and rub in with the fingertips until the mixture resembles breadcrumbs. Stir in the sugar.
Step 2 of 3
Mix the fruits, the sugar and orange juice together in a separate bowl, then tip into a greased ovenproof dish. Sprinkle over the topping and bake in a preheated oven, 200°C, Gas Mark 6, for about 25 minutes or until golden brown and bubbling.
Step 3 of 3
Serve the crumble hot with raspberry ripple ice cream.
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