Rhubarb and Raspberry Crumble with Oats and Hazelnuts

Another crumble recipe? Really?  Well, yes!    I just couldn’t resist the wonderful combination of the first of the forced pink rhubarb and some of the last of the frozen autumn raspberries.  That and a topping of an oaty and nutty biscuity crumble, well, who could resist?
I am a recent convert to crumble as too often I find the topping a bit too claggy and the fruit underneath sparse.

With a husband who simply loves crumble it took years for me to get the balance right so we could both enjoy what seems like the quintessential classic British pudding.
What’s more this is an adaptable recipe.  It can be vegan by using a butter replacement (I used the vegan flora) and there are such good vegan cream/custard/icecream available that no one need miss out.  If you have someone who has a nut allergy up the flour and oats to replace that 100g of hazelnuts or add some mixed seeds instead.  Gluten free flour can be easily substituted for those with an intolerance or coeliac.  Everyone gets a look in.

Cut rhubarb

I like to roast the rhubarb in the oven with a little orange juice and sugar as I find that it then keeps its shape a lot better than simmering (not that important for crumble) and needs a lot less fussing in the oven than on the hob.

As for the crumble I normally make this in the food processor as it’s so easy to do.  I always hold back a little sugar, oats and hazelnuts to sprinkle on top to make an extra crunchy top.

There is always a debate as to whether it’s best  to serve the crumble with custard (hot or cold), cream or ice-cream but I will leave that up to you!

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Crumble mix ready

Ingredients (serves 6)

  • 800g sticks of rhubarb, trimmed and chopped into 2cm chunks
  • 1 orange, juice and zest
  • 30g caster sugar
  • 200g frozen (or fresh) raspberries
  • 125g plain flour
  • 100g whole hazelnuts
  • 125g butter or vegan spread
  • 100g demerara sugar
  • 75g porridge oats

 

Method

  1. Heat the oven to 180c/375f.
  2. Place the rhubarb on a baking sheet.  Grate over the orange zest, and sprinkle over its juice together with the caster sugar.
  3. Roast for 20/25 mins until the rhubarb is soft but still holding its shape.
  4. Sprinkle over the frozen (or fresh) raspberries – no need to defrost. Check for sweetness remembering the crumble topping is quite sweet.  Transfer into an oven proof serving bowl.
  5. Blitz all but 2tbsp of the hazelnuts together with the flour in the food processor until nubbly.  If you prefer to do it manually just chop the nuts roughly.  Add the sugar (except 2tbsp) and the butter/vegan spread and pulse/rub in till combined.
  6. Add all but 2tbsp of the oats and again pulse/rub in till well distributed and the mixture forms clumps
  7. Spread the crumble mixture over the rhubarb mixture and sprinkle the top with the reserved oats, nuts and sugar.
  8. Bake in the oven for 30 mins until the crumble is browned and the fruit juices are bubbling round the edges.

 

 

 

 

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