Warm, golden and straight from the oven, this Rhubarb and Berry Crumble hits that sweet spot between comfort and fuel. I made it the night before a game because it feels indulgent, but still backs me up with fibre and slow-release carbs. It’s one of those desserts that’s good enough to share but you’ll want to keep it all to yourself!
Rhubarb & Berry Crumble
Servings
4
servingsPrep time
20
minutesCooking time
45
minutesIngredients
600g rhubarb, chopped into 2-3cm pieces
1 cup frozen mixed berries (strawberries, blueberries, raspberries)
1/2 orange (about 1-2 tbsps)
1–2 tbsp honey
1 tbsp cornflour (corn starch)
- For the crumble topping:
1 cup plain flour
½ cup brown sugar
1 tsp ground cinnamon
200g cold butter
½ cup rolled oats
½ cup shredded coconut
Directions
- Preheat oven to 160°C (fan-forced).
- In a medium saucepan, combine the rhubarb, frozen berries, orange juice, honey, and cornflour. Stir well to coat the fruit evenly.
- Place the pan over medium heat and cook, stirring occasionally, until the fruit softens and the mixture thickens slightly, about 5–7 minutes. Remove from heat and let it cool a little while you prepare the topping.
- In a large bowl, mix the flour, brown sugar, and cinnamon. Grate the cold butter into the bowl, then rub it into the dry ingredients with your fingertips until it resembles coarse breadcrumbs. Stir in the oats and shredded coconut.
- Transfer the cooked fruit mixture into a baking dish. Evenly sprinkle the crumble topping over the fruit.
- Place the dish in the oven and bake for 40–45 minutes, until the topping is golden and crisp, and the fruit is bubbling around the edges.
- Let it cool for a few minutes before serving. Perfect with vanilla ice cream, custard, or both.
