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!
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.