Rhubarb & Raspberry Crumble

Directions

Put the flour and salt in a bowl, add the butter and rub in with the
fingertips until the mixture resembles breadcrumbs. Stir in 150 g (5 oz)
of the sugar.

Mix together the fruits, the remaining sugar and orange juice and tip into a buttered dish. Sprinkle over the topping and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for about 25 minutes or until golden brown and bubbling.

Remove and serve hot with raspberry ripple ice cream, if liked.

For apple & blackberry crumble, substitute the rhubarb and raspberries for 450 g (141/2 oz) apples, peeled and chopped, and 450 g (141/2 oz) blackberries. You could also use 450 g (141⁄2 oz)
plums, stoned and quartered, and 4 peeled and thinly sliced ripe pears.

Used with permission of the publisher from 1000 Recipes for Simple Family Food, edited by Eleanor Maxfield, $29.95 paperback, Firefly Books, 2010.