Raspberry Rhubarb Crumble

Grandmas Raspberry Rhubarb Crumble is the perfect balance of tart and sweet! The rhubarb is tender and still has a little bit of sour bite. And the cinnamon crumble on top…don’t even get me started!

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This recipe is an adaption of my Dad’s mother’s recipe for rhubarb crumble. All I did was throw some raspberries into the mix, because you just don’t mess with perfect. And this crumble is perfect!

Family legend has it that the rhubarb Grandma Farr grew in the back yard was the best rhubarb anyone has ever tasted. It is hard to imagine this crumble being any more delicious!

Grandma Farr also knew a little something about crumbles because this crumble topping is PERFECT! It is the best crumble topping that I’ve ever had. It is my new go-to. It is sweet and crumbly but still tender, and there is the perfect hint of cinnamon!

I also think this crumble topping would be as amazing on top of this strawberry rhubarb pie as is is on this strawberry rhubarb crumble!

Raise your hand if you are a crumble topping pilferer; stealing the rightful topping of the surrounding pieces.

There is no shame in our game.

Crumble lovers unite!
I wonder if my dad is a Crumble Lover. If I had to bet, I would guess he is a lover of the fruity part underneath. He probably wouldn’t mind if I pilfered some of his crumble…

But I guess I shouldn’t do that because I made this Raspberry Rhubarb Crumble for him. He is the only person I know that speaks of rhubarb with reverence. And now I know why, because this crumble is delicious!
You know what they say about dad’s infinite wisdom…it’s totally true.
It magically spans all topics. {How do that do that?!!?}
My dad’s unsolicited advice is generally dished out in one liners and, what I like to call, “Dad-isms”.

“Nothing is as important as a firm handshake and good eye-contact.” True that. I have a handshake to remember. Thank you, Dad.

He used to draw little smiley faces on my speeches to remind me to smile and write little supportive notes at the top. I still draw a smiley face on my presentation notes; not because I need to be reminded to smile, but because the memory of him makes me smile and relaxes me.

There are many more little lessons that my dad has taught me over the years, but the best ones, the ones that have made a lasting impression on my adult life, no matter what my career, have been the inadvertent lessons.
These are the lessons that are taught by example; those not delivered directly, but by actions instead.

I find myself emulating his presence in a crowd, his tireless determination to achieve new heights in his career, his unique style of leadership, and his ability to instantaneously adapt his attitude to the situation.

Even though we have chosen very different paths in life, he has shown me that nothing replaces hard-work, determination, and persistence in the pursuit of success. I have never seen him give up. Not ever. And that is a powerful thing.

Growing up, whenever I complained that something was too hot to hold, or too heavy, or about anything really, he told me, “These are Tough-Lessons. Just keep going.”

I see now that he was telling me that being a girl is no excuse for being weak.

No single life lesson or college degree could have better prepared me for working in a professional kitchen. His “Tough-Lessons” were the greatest gift he ever gave me because when I have burns up my arms, the humid heat of the summer kitchen is so oppressive its hard to breathe, the chef is shouting at me to move faster, my feet and hands are cramping, sweat is pouring into my eyes, and I think I just can’t take any more, I remember that I am tougher than this.
My Dad taught me to be tougher than this.

Thank you, Dad, for always being willing to give me advice, for “dad-isms”, for being a man that I can depend on and model myself after, for all the love, for the smiley faces, for supporting my decisions even when you don’t really understand why, for the daily emojis that make me smile, and for the Tough-Lessons. I would not be the strong, independent, driven, passionate woman I am today without you.
I love you more than words (and emojis) can express. Happy Father’s Day!

And with that I leave you will the most delicious crumble you will ever taste. Dad was right again.

5 from 7 ratings

Grandmas Raspberry Rhubarb Crumble

by Chef Lindsey

Grandmas Raspberry Rhubarb Crumble is the perfect balance of tart and sweet! The rhubarb is tender and still has a little bit of sour bite. And the cinnamon crumble on top…don’t even get me started! It is the best crumble I’ve ever had!

Prep: 30 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr 10 minutes mins

Servings: 10 people

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Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 4 cups diced fresh rhubarb
• ▢ 2 cups raspberries
• ▢ 1 cup sugar
• ▢ 2 tablespoons water
• ▢ 1 cup all-purpose flour
• ▢ ½ cup sugar
• ▢ ½ teaspoon cinnamon
• ▢ ½ teaspoon kosher salt
• ▢ ½ cup unsalted butter cold and cubed

Instructions 

• Pre-heat oven to 350°F.
• In a medium mixing bowl, combine rhubarb, raspberries, 1 cup sugar, and water. Mix to coat fruit evenly. Spoon into a shallow 1 ½ quart casserole dish or a 10-inch pie dish, which is what I did.
• In a separate bowl, whisk together flour, remaining ½ cup sugar, cinnamon and salt. Cut in the butter with a pastry blender until the mixture comes together and is crumbly and homogenous. There will be no visible pieces of butter left. It should be clumpy. You can also do this in a food processor. Sprinkle evenly over fruit mixture.
• Bake at 350° for about 50 minutes or until the mixture is hot and bubbly.
• Serve with vanilla ice cream. Or caramel.

Notes

Let’s get into it like a PROFESSIONAL CHEF:

Presentation – Bonus points for serving this crumble with a mound of vanilla bean ice cream or a generous spoonful of vanilla bean anglaise.

Flavor Tips – Taste your fruit, or at least the raspberries. It is a raspberry rhubarb crumble after all. You might want more or less sugar depending on the ripeness of the berries. I like to mix and then taste to get a real indication of how the flavors will meld.

Technique – Raspberries and rhubarb both release a lot of juice when they are cooked, so this crumble is definitely a little runny even when cooled. The key to a thicker filling here is to make sure it bakes long enough! Wait to take the crumble out of the oven until after you can see the filling bubbling. More is more when it comes to crumble topping. The beauty of this recipe is that it allows for some to sink in and absorb some of the fruit juices and some to stay on top and get nice and crispy.

Helpful Tools – I use a pastry blender to make my butter topping crumbly, homogenous, and clumpy. But, you could also do this in a food processor or stand mixer if you so choose.

Variations – I use my Grandmother’s cinnamon crumble topping, but you could use different spices in cinnamon’s stead if you prefer. You could also substitute the raspberries for strawberries, like I do in my Strawberry Rhubarb Crumble!

Storage – Store baked crumble in a covered dish at room temperature or tightly wrapped in the refrigerator or freezer. Baked crumble will keep for 3 days at room temperature, 10 days in the refrigerator or up to 3 months tightly wrapped in the freezer. The crumble topping can be made in advance and refrigerated for 7 days or frozen for up to one month.

Nutrition

Calories: 265kcal | Carbohydrates: 45g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 192mg | Potassium: 194mg | Fiber: 3g | Sugar: 32g | Vitamin A: 342IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 1mg

Course: Dessert

Cuisine: American

Calories: 265

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