Rhubarb and Blueberry Crumble

    1 hour 10 min

    Crumble is something my family eats at every get together. I had never made it before, so I thought I'd give it a go. This crumble combines rhubarb and blueberries for a nice change of pace, and is dairy free and vegan friendly.


    Lancashire, England, UK
    6 people made this

    Serves: 4 

    • 7 sticks rhubarb, roughly chopped
    • 2 punnets blueberries
    • 3 tablespoons water
    • 4 tablespoons sugar
    • 125g mix of plain and wholemeal flour
    • 80g rolled oats
    • 4 tablespoons soft brown sugar
    • 60g mixed nuts and raisins and seeds (or dates)
    • 250g margarine (or olive oil, for a healthy option)

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Place the rhubarb in a 20cm baking dish, add blueberries and water and sprinkle with sugar. (Could add more if you have a proper sweet tooth)
    3. In a bowl mix flour, oats, brown sugar, mixed nuts (basically whatever nuts, seeds and dried fruit you can find), then add margarine and crumble together with your hands until it forms breadcrumbs and squishes together nicely.
    4. Cover fruit with crumble topping, and bake in oven for 45 minutes, until top is crispy and the fruit is cooked thoroughly.

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