About this recipe: A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oat crumble. Serve warm with custard or cream.
I found it rather too sweet and the crumble needed more flour. I would increase the fruit, halve the sugar in the fruit and double the flour in the crumble. - 11 Mar 2012
I part cooked the rhubarb and raspberries first with about 2 tablespoons of sugar and didn't add anymore when in the crumble. This is purely because I don't have a sweet tooth. Very nice crumble - 12 Feb 2011
A new favourite in our house. I added more oats than the recipe suggests. Yummy. Quite sweet enough and no need to pre cook unless you want to. - 29 Mar 2011