Rhubarb And Blackberry Crumble Recipe
Rhubarb and blackberry crumble Recipe is a yummy dessert. It mixes sour rhubarb with sweet blackberries, all covered in a crispy topping.
Ingredients
- 250 g Rhubarb (or 3 large stalks)
- 200 g Fresh blackberries
- 1 teaspoon Finely grated ginger
- 2 tablespoons Coconut sugar
- 1 teaspoon Vanilla extract
- 1 heaped teaspoon Oats or ground oats
For The Topping
- 150 g Oats
- 2 tablespoons Coconut sugar
- 1 teaspoon Almond extract (use vanilla if you don't have this)
- 3 tablespoons Olive oil
- 2 tablespoons Water
- Hand full of almond flakes (optional but nice)
Instructions
- Begin by stewing the fruit in a saucepan.
- Optionally, peel the rhubarb. Chop it into pieces.
- Grate a teaspoon of fresh ginger with a fine grater.
- In the same pan, combine blackberries, coconut sugar, ginger, and vanilla. Bring to a boil.
- Stir frequently. In about 15 minutes, it should soften. Cook longer if needed.
- If it's too juicy, add a heaping tablespoon of quick oats or oat flour to thicken. Allow a few minutes to thicken.
- Transfer the rhubarb and blackberry stew to an ovenproof dish. Any size works, altering the depth of your pie.
Notes
- Mix it well: Spread the crumble evenly for a crispy top.
- Fresh is Better: Use fresh blackberries for a burst of flavour.
- Don't Add Too Much Sugar: Rhubarb and blackberries are naturally sweet.