Rhubarb and berry crumble

This is a variation on the other recipe I have posted. The ginger and orange are a lovely combination.


  • 850g rhubarb, cut into 2.5cm lengths
  • 1 1/4 cups (150g) blackberries, raspberries or blue berries
  • zest from 1 orange
  • 1 cup caster sugar
  • 1 cup plain flour
  • 1 cup ground almonds
  • 1 tsp ground ginger
  • 150g unsalted butter


  1. Preheat the oven to 180C. Bring a saucepan of water to the boil and cook rhubarb for 2 minutes or until just tender. Drain well and combine with berries and 1/3 cup caster sguar. Spoon the mixture into a baking dish.
  2. For the topping, place flour, ground almonds, ginger and 2/3 cup sugar in a blender and whizz until it resembles bread crumbs. Sprinkle the crumb mixture over the fruit, do not press too firmly or the mixture will become heavy and dense.
  3. Bake in the oven for around 30 minutes or until the top is golden brown. Leave for 5 minutes to cool slightly and serve with ice cream (best with Hokey Pokey!), cream, or natural yoghurt.

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