Rhubarb-Raspberry Crumble

During my time in the US, my friend Jamie prepared this delicious rhubarb raspberry crumble for one of our weekend get togethers. I am usually not a big fan of those crumbles as the fruit is too overpowering for me. However, she converted me because she used a very crispy crumble topping and lots of it.

While I do not really have her recipe, I used the memory as an inspiration :)

Note - Topping: I like very crispy and crunchy toppings. So I added the oats and nuts. Also, I put the crumble in the freezer for about 15 minutes.

Note - Filling: Do not use cornstarch! Some suggest this would prevent the filling to be too watery. I tried it, it just adds a slimey taste that sticks to your tooth. Instead, use flour.



  • 1 cup (ca. 140g) flour
  • 3/4 cup (ca. 110g) brown sugar
  • 2 Tbsp sugar
  • 1 tspn salt
  • 6 Tbsp (ca. 90g) butter
  • 3/4 cup (ca. 60g) oats
  • 1/4 cup walnuts (chopped)
  • 2 Tbsp almonds slices


  • 400g rhubarb (about 2-3 stalks, peeled if necessary, sliced)
  • 150g raspberries
  • 2 cups water with 1 tsp sugar
  • 3 Tbsp sugar
  • 1 tsp vanille sugar
  • 2 Tbsp lemon juice (fresh)
  • 2 Tbsp orange juice (fresh)
  • 2 Tbsp flour



Start with preparing the Topping

Mix the flour, brown sugar, sugar and salt. Dice the butter into little cubes and add to the flour-sugar mixture. Knead everthing with your fingertips by squeezing the butter cubes. Add the oats, roughly chopped walnuts and almonds. Mix, till you have a crumbly dough with little chunks in it.

Now, put it in the freezer for 10-15 minutes. This helps to keep the crumble crsip.

Prepare the Filling

Preheat the oven at 200 degree Celsius (Ober- und Unterhitze).

If the rhubarb stalks are too stringy, peel them. Then, put the rhubarb lices in a bowl, cover them with water and 1 teaspoon sugar. Let sit for about 10 minutes, then drain. This is supposed to reduce the bitterness of the rhubarb.

Now, gerase the baking dish. Add the rhubarb slices and raspberries. Sprinkle with the sugar, vanille sugar, lemon and orange juice. This will balance the tartiness of the raspberries and rhubarb. Add 2 tablespoons of flours and combine everything. The flour shall help with thickening the fruit juices when it bakes.

Bake the Crumble

Sprinkle the chilled crumble on the fruit mixture. I like a lot of crumble, so I used almost everything. Don't worry if the baking dish gets a little full. During baking, the fruit will get soft and sink. You can easily freeze leftover toppings for another time.

Bake the crumble for about 35-40 minutes till the top is golden brown and crispy. Take it out and let cool for about 10 minutes. Then, serve warm with some ice-cream.

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