Rhubarb and blackberry crumbles

Name: Rhubarb and blackberry crumbles
Yield: 4 servings
Cuisine: Bake
Ingredients: 500.00 g rhubarb trimmed, sliced; 250.00 g blackberries fresh or frozen; 100.00 g sugar few; 150.00 g flour cake; 100.00 g butter; 75.00 g castor sugar; cream whipped, to serve

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (7)

500.00 g	rhubarb — trimmed, sliced
250.00 g	blackberries — fresh or frozen
100.00 g	sugar few
150.00 g	flour — cake
100.00 g	butter
75.00 g	castor sugar
	cream — whipped, to serve

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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.