Rhubarb and blackberry crumbles


Ingredients 7
Servings 4
Time

Ingredients

  • 500
    g
    rhubarb, trimmed and sliced
  • 250
    g
    blackberries, fresh or frozen
  • 100
    g
    sugar few
  • 150
    g
    cake flour
  • 100
    g
    butter
  • 75
    g
    castor sugar
  • whipped cream to serve (optional)
 

Method

 
Place rhubarb and blackberries in 4 ramekins and sprinkle sugar over the fruit. In a separate bowl rub flour and butter together with your fingertips until mixture resembles breadcrumbs. Stir in castor sugar to make a crumble. Loosely sprinkle crumble over rhubarb and blackberries and bake at 180 ºC for about 35 minutes, or until crumble is golden brown and some of the fruit juices have bubbled up through it. Serve as is or with whipped cream. Serves 4.
 

Read more on: bake
 

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