As I write this, rhubarb is still in season. As it will be posted, however, that’s not really the case. But if you thought ahead, you might have frozen some excess rhubarb, or you can get some from the grocery store. A crumble will warm you up on a cold night.
Ingredients:
400 g rhubarb
¼ cup sugar (or more if needed)
1 container blackberries (about 150 g)
70 g butter, plus extra for the dish
1½ cup flour (or 1 cup flour and ½ cup oats)
6 tbsp sugar (I used soft brown, but demerera or castor or some combination thereof will work too)
1 tsp vanilla
cream or ice cream, to serve with it
Instructions:
1. Wash and slice the rhubarb. Toss it in the ¼ cup sugar.
2. Lightly butter an oven-safe dish. Put the rhubarb in it. Wash the blackberries and add them on top.
3. Dice the butter and mix it with the flour (or flour and oats), sugar, and vanilla. Put the crumble topping on the fruit.
4. Bake at 180 C for 25-35 minutes, until golden brown.
5. Serve with cream or ice cream.
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