Never made this before…
We had a sudden influx of rhubarb and blackberries from a friend’s market. It was time to get inventive…
Rhubarb and Blackberry Crumble
For the Topping: – 170g plain flour – 110g salted butter (or unsalted with a good pinch of salt) – 55g caster sugar
For the fruit: -250g blackberries, washed -120g granulated sugar – 250g rhubarb, washed and cut into small strips, about 5cm long – 75g granulated sugar
- Place the blackberries in a small pan with 120g sugar. Bring to the boil and then simmer until the blackberries have broken down and become stewed fruit.
- Preheat the oven to 160C. On a baking tray, spread the cut rhubarb out and sprinkle 75g of sugar over the top generously. Put the tray in the oven and bake for about 20 minutes until the rhubarb is just starting to become tender. Remove the tray from the oven and put it to one side.
- Prepare the topping: In a large bowl, mix the flour, butter and sugar with your fingertips until it has a breadcrumb consistency. If the mixture is too dry, add a little more butter and a dash of sugar. Likewise, if it is too wet, add a little more flour and sugar to the mixture.
- Scrape the rhubarb into a oven-proof dish, followed by the blackberries. Scatter the crumble topping over the fruit, spreading it evenly and thickly.
- Bake the crumble in the oven for about 1 hour or until the top is golden brown and the fruit is bubbling. Serve warm.