Raspberry Rhubarb Crumble

9 Jun

The local Farmers Markets are now in full swing and I am fortunate enough to live very close to the Kitsilano Market. I awake on Sunday mornings, full of anticipation as to what we will discover at the Market. On our first visit, we returned home loaded up with local wildflower honey, organic biodynamic eggs, interesting and unusual greens, morels, tomato plants and much more. It’s exciting to see what you will find there. One of the vegetables that seem to be thriving at the moment is rhubarb and, without a doubt, this is B’s favourite vegetable. He even eats the stems raw. Ugh. We are very ying and yang – he prefers sour taste, whereas I prefer sweet. With this in mind, I decided to make a delicious compromise; a raspberry rhubarb crumble with the ingredients fresh from the market. This was extremely simple and quick to prepare and it is even fairly healthy (for a dessert).

Raspberry Rhubarb Crumble

3 stems of rhubarb, chopped into small pieces
1 punnet of organic raspberries
2 to 3 tablespoons of sugar (depending on how sweet you like it)
Splash of water

For the crumble:
35g rolled oats
35g wholemeal flour
20g caster sugar
35g margarine or butter

Method:
Preheat the oven to 190C/375F. Place rhubarb, raspberries, sugar, and water into a pan and cook over a low heat for about 5 minutes until the rhubarb has softened.

In the meantime, place the flour and oats in a bowl and mix well. Cut the margarine or butter in to small cubes and add this to the oats and flour. Mix with your fingertips until it resembles an even crumb texture. Add the sugar and mix through.

Place the stewed raspberry rhubarb mix into individual ramekins and sprinkle generously with the crumble. Place ramekins onto a baking tray and bake in the oven for about 20 minutes. Serve with ice-cream or whipped cream.

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One Response to “Raspberry Rhubarb Crumble”

  1. VancityAllie June 11, 2010 at 9:32 am #

    I love raspberry, I love rhubard… I love crumbles and pies. This looks so good! Allan has been complaining that I don’t ever bake enough (especially pies), so maybe I’ll adapt this into a raspberry rhubarb pie recipe 😉

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