Meals and Courses

Rhubarb and Clementine Crumbles

cook 30 mins
  • 539 g (1 lb 1½ oz) can rhubarb in light syrup, drained
  • 100 g (3½ oz) frozen raspberries
  • 125 ml (4 fl oz) freshly squeezed clementine juice
  • 15 g (½ oz) stem ginger, drained and finely chopped
  • 125 g (4 oz) plain flour
  • 75 g (3 oz) butter
  • 100 g (3½ oz) soft light brown sugar
  • 3 tablespoons porridge oats
  • 2 tablespoons toasted flaked almonds
  • pinch of salt
  • raspberry ripple ice cream, to serve
  • Combine the rhubarb and raspberries in a bowl with the clementine juice and ginger. Divide between 4 shallow, individual ovenproof dishes.
  • Put the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, oats, almonds and salt, then sprinkle this mixture over the rhubarb.
  • Bake in a preheated oven, 190˚C (375˚F), Gas Mark 5, for about 18–20 minutes, until the topping is crisp and golden. Serve with a scoop of raspberry ripple ice cream.
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