Rhubarb and berry crumbles

  • 15 mins preparation
  • 25 mins cooking
  • Serves 6
  • Print


Rhubarb and berry crumbles
  • 850 gram trimmed and cleaned rhubarb, chopped coarsely
  • 1 cup (220g) caster sugar
  • 1 1/2 cup (225g) frozen mixed berries
  • 1 cup (150g) self-raising flour
  • 125 gram unsalted butter, chopped
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 cup (110g) firmly packed brown sugar
  • 2/3 cup (80g) toasted hazelnuts, chopped coarsely
  • icing sugar, for dusting


Rhubarb and berry crumbles
  • 1
    Preheat the even to moderately hot, 200°C (180°C fan-forced).
  • 2
    Combine rhubarb and sugar in a large frying pan, cook uncovered, stirring gently, until sugar melts and rhubarb is just tender. Remove from heat, fold through berries.
  • 3
    Place the flour in a medium bowl, rub in the butter; stir in cinnamon, brown sugar and hazelnuts.
  • 4
    Place the rhubarb mixture in 6 shallow individual ovenproof dishes (1/2-cup/125ml capacity). Sprinkle the crumble mixture evenly over the rhubarb mixture. Place the dishes on oven trays and bake in a moderately hot oven for about 20 minutes or until the crumble topping is browned lightly. Dust with sifted icing sugar.

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