Rhubarb and Blackberry Crumble
This has to be our favourite crumble recipe! It’s kind of a cross between a crumble and cobbler really - the topping is crunchy and the rhubarb and blackberry filling is sweet, vibrant, and super easy to prepare.
INGREDIENTS:
Fruit mix:
400g rhubarb, cut into 4cm thin slices (3-4 slices lengthways)
300g frozen blackberries
100g caster sugar
1 tsp corn flour
Juice from half an orange, squeezed by hand
Pinch all spice
2Tbs honey
Crumble:
100g plain flour
125g Farmer Jo Hazelnut, Chocolate & Orange Granola
50g sugar
85g cold butter, cubed
METHOD:
Crank the oven to 170 deg fan forced. Toss the rhubarb and berries with sugar, cornflour and all spice. Pop into a 1.5L baking dish (25cm round, square or rectangle) and drizzle over the honey and orange juice.
Place the flour, granola and sugar in a bowl and mix together. Pop in the cubed butter and rub the mixture between your fingers until it’s all evenly combined but lumpy. Scatter it over the top of the fruit mix and feel free to squeeze portions of the crumble in your hands to make slightly larger chunks. Bake for 35 - 40 minutes until rhubarb is bubbling and the crumble topping is golden brown.
Serve with ice cream, cream or custard!
Notes:
I used Farmer Jo’s Hazelnut, chocolate and orange granola as the flavour profile works so well but you can use any granola.