Rhubarb season is still in full swing and judging by the empty boxes in the shops and markets, it’s very popular this year! I’ve made quite a few rhubarb recipes in the past already, like Rhubarb – Strawberry jam, Rhubarb Oatmeal Cookies, Rhubarb – Strawberry – Mint Limenade and Rhubarb – Plum tart but this time I decided to pair it up with raspberry for that lovely sweet touch.
Crumble is one of my favourite desserts to make when I have people over, as there’s not much that can actually go wrong, it’s not stressful to make and you don’t need any elaborate techniques or crazy ingredients and you can serve it with whatever you heart desires: ice cream, custard, fresh fruit, … My personal favourite is custard, especially now that I’ve discovered Alpro’s soy custard!
Now I do make my crumble slightly different than most people would as they put the fruit at the bottom of their crumble, but I nearly always put a layer of flattened crumble at the bottom as well as on top. The one at the bottom will be soft, while the one at the top is crispier: fantastic! I also added a bit of shredded coconut to the base as well for the first time ever, for just a subtle coconut taste. Feel free to experiment by adding other ingredients to it as well!
The ingredients for this recipe can both be used to make it ‘normally’ or to make it dairy-free, gluten-free and vegan. The quantities always remain the same, there’s no need to add xanthan gum when using gluten-free flour either as we actually do want or pastry to fall apart this time, so it’ll only make it ever crumblier when using gluten-free flour without xanthan gum.
The result is a sweet yet tangy and sour dessert, packed with flavours of the summer and three lovely layers: a soft sweet layer on the bottom, a fruity gooey layer in the middle and a crunchy layer on top!
Serves: 4 people
- 200g (gluten-free) all purpose flour
- 100g butter / sunflower spread
- 50g caster sugar
- 50g brown sugar
- 200g raspberries
- 200g rhubarb
- 4 tablespoons of shredded coconut
- Optional: custard (or soy custard)
Remove the leaves of the rhubarb as well as the bottom. Wash thoroughly (keep in mind the leaves are poisonous) and chop up in pieces of about a cm thickness. Wash the raspberries.
Since rhubarb is not as soft as raspberries, we want to give it a head start by heating up some oil in a pot, adding the chopped up rhubarb with just a teaspoon or two of sugar. Let it simmer at medium heat until it becomes soft, add the raspberries and set aside.
Add flour and butter together and either use your hands or a stand mixer. Add sugar and mix until everything is nice and crumbly. Scoop a layer into each tin/ceramic, don’t make it too thick of course or you may not have enough for the top, just enough to cover the bottom should do. Sprinkle coconut on top and flatten the base with your hands. Place it in the oven at 200° for 10 minutes.
Let it cool down before adding our raspberry – rhubarb mix, it’ll make the bottom too soggy if you add it right away.
Once it’s cooled down enough (no need to let it cool down fully, just until you can touch it with your hands without getting burned). Divide the fruit mixture and do the same for the remaining crumble mix.
Place back in the oven at 200° for another 15 – 20 minutes until crispy and golden brown.
Serve with some powdered sugar, custard, fresh raspberries, ice cream or just some lovely warm tea!