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Rhubarb and Raspberry Crumble Recipe

Satisfy your sweet cravings with this delightful fusion of sweet-tart rhubarb and raspberries under a crunchy, nutty crumble. This classic dish is given a delectable twist with the addition of dark chocolate and macadamia nuts. Ideal for a comforting dessert or a special occasion treat.

Rhubarb and Raspberry Crumble Recipe

Photos of Rhubarb and Raspberry Crumble Recipe

While rhubarb and raspberries are fairly common in most supermarkets, macadamia nuts and dark chocolate could require a special trip. Rhubarb, a vegetable, often masquerades as a fruit in desserts with its tart flavor. Fresh raspberries add a sweet yet tangy touch. Macadamia nuts, known for their rich, buttery flavor are not as easily found but are worth the trip. Dark chocolate, preferably 70% cocoa or higher, brings a depth of flavor.

Ingredients for Rhubarb and Raspberry Crumble

Rhubarb: Adds a tartness that balances the sweetness of the dessert.

Raspberries: Provides the dish with a sweet yet tangy flavor.

White sugar: Sweetens the rhubarb and raspberries.

Orange juice: Adds a slight citrusy tang to the dish.

Cornstarch: Helps thicken the fruit mixture.

Ground cinnamon: Adds a warm, spicy note.

Macadamia nuts: Gives the crumble a buttery, nutty taste and crunchy texture.

Flour: Forms the base of the crumble topping.

Oats: Adds a hearty, healthy touch to the crumble.

Butter: Binds the crumble topping and gives it a rich taste.

Brown sugar: Sweetens and flavors the crumble topping.

Dark chocolate: Adds a depth of flavor and slight bitterness to balance the sweetness.

One reader, Giusto Wynn says:

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This rhubarb and raspberry crumble recipe is a delightful blend of sweet and tart flavors. The combination of juicy raspberries and tender rhubarb, topped with a crunchy crumble, is simply divine. It's a perfect dessert for any occasion, and the flavors are truly irresistible. Highly recommended!

Giusto Wynn

Techniques Required for Making a Crumble

How to prepare the fruit filling: Combine the rhubarb, raspberries, white sugar, orange juice, cornstarch, and cinnamon in a casserole dish, ensuring the fruits are evenly coated.

How to make the crumble topping: In a food processor, combine the toasted macadamia nuts, flour, oats, butter, brown sugar, and dark chocolate. Pulse the mixture until it becomes crumbly and well combined.

How to bake the crumble: After topping the fruit filling with the crumble mixture, bake the dish in the preheated oven at 350 degrees F for 45 minutes, or until the rhubarb is soft and the top is lightly browned.

How To Make Rhubarb and Raspberry Crumble

Each slice of this rhubarb and raspberry crumble gives a nutty and fruity surprise. Enjoy a flaky dessert with the goodness of macadamia nuts and chocolate.

Preparation: 15 minutes
Cooking: 1 hour
Total: 1 hour 15 minutes



  • 3cupsrhubarb,(1-inch pieces)
  • cupsfresh raspberries,or more to taste
  • 1cupwhite sugar
  • 2tbsporange juice
  • 1tbspcornstarch
  • 1tspground cinnamon,or more to taste
  • ¼cupmacadamia nuts,or as desired
  • ½cupall-purpose flour
  • ½cupoats
  • ½cupbutter,chilled
  • ½cupbrown sugar
  • ozdark chocolate,chilled


  1. Preheat the oven to 350 degrees F.

  2. Combine the rhubarb, raspberries, white sugar, orange juice, cornstarch, and cinnamon together in a casserole dish, then cover with aluminum foil.

  3. Bake in the oven for 10 minutes.

  4. Heat a skillet over medium-high heat, then cook and stir the macadamia nuts for 5 minutes, until toasted and fragrant.

  5. Combine the macadamia nuts, flour, oats, butter, brown sugar, and dark chocolate in a food processor, then pulse until crumbly.

  6. Remove the aluminum foil from the casserole dish, then stir the rhubarb mixture. Top with oat mixture.

  7. Bake in the oven for 45 minutes, until rhubarb is soft and top is lightly browned.

  8. Serve and enjoy.


  • Calories: 525.85kcal
  • Fat: 24.44g
  • Saturated Fat: 12.63g
  • Trans Fat: 0.62g
  • Monounsaturated Fat: 8.66g
  • Polyunsaturated Fat: 1.31g
  • Carbohydrates: 74.87g
  • Fiber: 6.39g
  • Sugar: 49.74g
  • Protein: 5.51g
  • Cholesterol: 40.92mg
  • Sodium: 11.16mg
  • Calcium: 99.35mg
  • Potassium: 402.21mg
  • Iron: 2.79mg
  • Vitamin A: 133.80µg
  • Vitamin C: 15.60mg

Crucial Technique Tip for a Perfect Crumble

When toasting the macadamia nuts, be sure to keep a close eye on them as they can easily burn due to their high fat content. Stir them frequently for even toasting. This will not only enhance their flavor but also add a delightful crunch to your rhubarb and raspberry crumble.

Time-Saving Tips for Making Rhubarb and Raspberry Crumble

Prep ahead: Chop and measure all the ingredients in advance to streamline the cooking process.

Use a food processor: Utilize a food processor to quickly combine the crumble topping ingredients.

Multi-task: While the crumble is baking, use that time to clean up and prepare other dishes.

Organize your workspace: Keep all the necessary ingredients and tools within reach to avoid unnecessary back and forth.

Follow the recipe: Stick to the recipe to ensure efficient and successful cooking.

Substitute Ingredients For Rhubarb and Raspberry Crumble Recipe

  • rhubarb - Substitute with apples: Apples can provide a similar tartness and texture to rhubarb in a crumble recipe, and they hold up well when baked.

  • raspberries - Substitute with blackberries: Blackberries have a similar sweet-tart flavor and can be used interchangeably with raspberries in a crumble recipe.

  • white sugar - Substitute with brown sugar: Brown sugar adds a rich, caramel-like flavor and can enhance the depth of sweetness in the crumble.

  • orange juice - Substitute with lemon juice: Lemon juice can provide a similar level of acidity and brightness to the dish, complementing the fruits and adding a fresh citrusy flavor.

  • cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent in place of cornstarch, providing a similar texture and consistency to the filling.

  • ground cinnamon - Substitute with nutmeg: Nutmeg can offer a warm, aromatic flavor that complements the fruits and adds a slightly different dimension to the crumble topping.

  • macadamia nuts - Substitute with almonds: Almonds can provide a similar crunch and nutty flavor to the crumble topping, adding a delightful texture and taste.

  • all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a healthier alternative, adding a nutty flavor and a slightly denser texture to the crumble topping.

  • oats - Substitute with quinoa flakes: Quinoa flakes can be used as a gluten-free alternative to oats, providing a similar texture and nutty flavor to the crumble topping.

  • butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter, adding a subtle coconut flavor and richness to the crumble topping.

  • brown sugar - Substitute with maple syrup: Maple syrup can add a natural sweetness and depth of flavor to the crumble topping, and it can also serve as a binding agent.

  • dark chocolate - Substitute with cocoa nibs: Cocoa nibs can provide a deep, chocolatey flavor and a satisfying crunch to the crumble topping, adding a delightful twist to the dessert.

Presenting Your Rhubarb and Raspberry Crumble

  1. Elevate the crumble with a scoop of vanilla bean ice cream: Place a small scoop of high-quality vanilla bean ice cream on the side of the crumble. The creamy, cold ice cream will complement the warm, tart flavors of the rhubarb and raspberry crumble.

  2. Garnish with edible flowers: Add a touch of elegance by garnishing the crumble with delicate edible flowers. This not only adds a pop of color but also brings a subtle floral note to the dish, enhancing the overall sensory experience.

  3. Create a drizzle design with raspberry coulis: Use a small squeeze bottle to create an artistic drizzle of vibrant raspberry coulis on the plate. This not only adds a burst of fruity flavor but also enhances the visual appeal of the dish.

  4. Present on a bed of almond crumble: Create a thin layer of finely ground almond crumble on the plate before placing the rhubarb and raspberry crumble on top. This adds a delightful nuttiness and textural contrast to each bite.

  5. Serve in individual ramekins: For an elegant presentation, consider baking the rhubarb and raspberry crumble in individual ramekins or small ceramic dishes. This creates a personalized serving that exudes sophistication.

Essential Tools for Making a Fruit Crumble

  • Oven: To bake and cook the crumble
  • Casserole dish: To mix and bake the rhubarb and raspberry mixture
  • Aluminum foil: To cover the casserole dish while baking
  • Skillet: To toast the macadamia nuts
  • Food processor: To combine and pulse the crumble mixture

Storing and Freezing Your Crumble Dessert

  • Let the rhubarb and raspberry crumble cool completely to room temperature before storing or freezing. This will prevent condensation from forming and making the crumble soggy.

  • To store in the refrigerator, cover the dish tightly with plastic wrap or transfer the crumble to an airtight container. It will keep well in the fridge for up to 4-5 days.

  • For longer storage, you can freeze the crumble:

    • Wrap the dish securely with plastic wrap, then cover with a layer of aluminum foil. Label and date the package.
    • Alternatively, portion the cooled crumble into individual servings and place them in freezer-safe containers or resealable bags.
    • The crumble can be frozen for up to 3 months.
  • To reheat the crumble, let it thaw overnight in the refrigerator if frozen.

    • Remove any plastic wrap and cover the dish loosely with foil.
    • Bake in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through.
    • For individual servings, microwave on high for 1-2 minutes, or until warmed to your liking.
  • Note that the crumble topping may soften slightly after freezing and reheating, but it will still taste delicious. The rhubarb and raspberries may also release more juice, creating a saucier consistency.

  • If you want to maintain a crisper topping, you can freeze the fruit filling and crumble topping separately:

    • Prepare the rhubarb and raspberry filling as directed, let it cool, then transfer to a freezer-safe container or resealable bag.
    • Prepare the crumble topping, but do not bake it. Place the raw topping in a separate freezer-safe container or bag.
    • When ready to bake, thaw the filling in the refrigerator overnight. Assemble the crumble by placing the filling in a baking dish and sprinkling the frozen topping over it. Bake as directed, adding a few extra minutes to the baking time to account for the cold ingredients.

How To Reheat Crumble Leftovers

  • The best way to reheat leftover rhubarb and raspberry crumble is in the oven. Preheat your oven to 350°F (175°C) and place the crumble in an oven-safe dish. Cover the dish with foil to prevent the topping from burning and to retain moisture. Heat for 15-20 minutes, or until the filling is bubbling and the topping is crisp.

  • If you prefer a quicker method, you can reheat individual portions in the microwave. Place a serving of crumble in a microwave-safe bowl and heat on high power for 1-2 minutes, or until heated through. Be aware that the microwave may soften the topping, so if you prefer a crispy texture, you can place the reheated crumble under the broiler for a minute or two to re-crisp the top.

  • For a more indulgent treat, try reheating your rhubarb and raspberry crumble in a skillet with a scoop of vanilla ice cream. Place a serving of crumble in a non-stick skillet over medium heat and add a scoop of ice cream on top. Cover the skillet and let the crumble heat through and the ice cream melt, creating a delicious sauce. This method works best for individual portions.

  • If you have a lot of leftover crumble, you can freeze it for later enjoyment. To reheat from frozen, let the crumble thaw in the refrigerator overnight, then follow the oven reheating method described above. Alternatively, you can reheat the frozen crumble directly in the oven, increasing the heating time to 30-35 minutes.

Interesting Fact About Rhubarb and Raspberry Crumble

The rhubarb and raspberry crumble recipe is a delightful combination of tart rhubarb and sweet raspberries, creating a perfect balance of flavors. Rhubarb is a vegetable, not a fruit, and it's often mistaken for being a fruit due to its use in desserts. Additionally, rhubarb leaves are toxic and should not be consumed, but the stalks are safe to eat and are a good source of vitamin K and fiber. When combined with raspberries, they create a delicious and nutritious dessert. Enjoy!

Is Making This Crumble Economical for Home Cooking?

This rhubarb and raspberry crumble recipe is moderately cost-effective for a household. The use of seasonal rhubarb and raspberries may increase the cost, but the simple ingredients and minimal use of specialty items keep it reasonable. The approximate cost for a household of 4 people is around $15-20. The delightful blend of tart rhubarb and sweet raspberries creates a harmonious dessert. The addition of macadamia nuts and dark chocolate elevates the flavor profile. Overall Verdict: 8.

Is This Crumble Recipe Healthy or Unhealthy?

This rhubarb and raspberry crumble recipe, while undeniably delicious, leans more towards the indulgent side rather than being a healthy choice. The generous amounts of white sugar, brown sugar, and butter contribute to a high calorie and fat content. Additionally, the dark chocolate, although rich in antioxidants, adds to the overall calorie count. On the positive side, the recipe does include nutritious ingredients like rhubarb, raspberries, and oats, which provide fiber, vitamins, and minerals.

To make this recipe healthier, consider the following adjustments:

  • Reduce the amount of white and brown sugar, or replace them with natural sweeteners like honey or maple syrup
  • Use whole wheat flour instead of all-purpose flour for added fiber and nutrients
  • Replace some of the butter with healthier alternatives like coconut oil or Greek yogurt
  • Increase the proportion of fruits to crumble topping for a more balanced dish
  • Serve the crumble with a dollop of low-fat yogurt instead of ice cream or whipped cream

By making these modifications, you can still enjoy the comforting flavors of a rhubarb and raspberry crumble while reducing the overall calorie and fat content. Remember, indulging in a treat like this occasionally is perfectly fine, but for everyday desserts, it's best to opt for healthier alternatives or smaller portion sizes.

Editor's Opinion on This Crumble Recipe

This rhubarb and raspberry crumble recipe is a delightful combination of tart rhubarb and sweet raspberries, creating a perfect balance of flavors. The addition of orange juice and cinnamon adds a refreshing and warm note to the dish. The crumble topping, with the addition of macadamia nuts and dark chocolate, provides a unique and indulgent twist. The contrast of textures between the soft, juicy fruit and the crunchy crumble makes each bite a delightful experience. This dessert is a perfect way to showcase the vibrant flavors of the season and is sure to impress anyone who tries it.

Enhance Your Rhubarb and Raspberry Crumble Recipe with These Unique Side Dishes:

Mashed Potatoes: Creamy garlic mashed potatoes with a hint of parmesan cheese, perfect for balancing out the tartness of the rhubarb and raspberry crumble.
Grilled Asparagus: Tender grilled asparagus spears drizzled with a balsamic glaze, adding a savory element to complement the sweetness of the crumble.
Roasted Brussels Sprouts: Crispy roasted Brussels sprouts tossed in a honey balsamic glaze, providing a delightful contrast to the fruity flavors of the dessert.

Similar Fruit Crumble Recipes to Try

Savory Stuffed Bell Peppers: Combine ground beef, rice, and seasonings to stuff bell peppers, then bake until tender and top with cheese.
Mango Salsa Chicken: Marinate chicken in a flavorful mango salsa, then grill until juicy and serve with extra salsa on top.
Creamy Butternut Squash Soup: Roast butternut squash, then blend with broth, cream, and spices for a velvety smooth and comforting soup.
Lemon Blueberry Cheesecake: Mix cream cheese, sugar, and lemon zest, then fold in fresh blueberries and bake until set for a tangy and sweet dessert.
Spicy Thai Basil Beef: Stir-fry thinly sliced beef with Thai basil, chilies, and garlic for a fragrant and spicy dish served over steamed rice.

Appetizers and Main Dishes to Complement This Crumble Recipe

Savory Stuffed Mushrooms: Impress your guests with these delectable savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs. They are the perfect bite-sized appetizer to kick off any meal.
Crispy Zucchini Fritters: These crispy zucchini fritters are a delightful way to start any gathering. The combination of shredded zucchini, herbs, and a hint of cheese creates a mouthwatering appetizer that will leave your guests wanting more.
Main Courses:
Chicken Alfredo: Create a creamy and indulgent pasta dish that combines tender chicken with a rich and flavorful Alfredo sauce. Serve it over a bed of al dente fettuccine for a comforting and satisfying meal.
Beef Stir Fry: Whip up a quick and delicious stir fry using thinly sliced beef, colorful vegetables, and a savory sauce. Pair it with steamed rice for a hearty and flavorful dish that's perfect for a busy weeknight dinner.

Why trust this Rhubarb and Raspberry Crumble Recipe:

This recipe offers a delightful combination of fresh rhubarb and raspberries, providing a burst of seasonal flavors. The addition of orange juice enhances the fruity profile, while the use of macadamia nuts and dark chocolate in the crumble topping adds a delightful crunch and richness. The careful balance of white sugar and brown sugar ensures the perfect level of sweetness, while the inclusion of cinnamon and oats brings warmth and texture to the dish. With a thoughtful blend of ingredients and precise instructions, this recipe promises a delectable and satisfying dessert experience.

Share your thoughts on this delightful Rhubarb and Raspberry Crumble recipe in the Recipe Sharing forum and let us know how it turned out for you!
Can I use frozen rhubarb and raspberries for this recipe?
Yes, you can use frozen rhubarb and raspberries if fresh ones are not available. Just make sure to thaw and drain them before using in the recipe.
Can I substitute the macadamia nuts with a different type of nut?
Absolutely! You can substitute macadamia nuts with almonds, pecans, or any other nuts you prefer.
Can I omit the dark chocolate from the crumble topping?
Of course! If you're not a fan of dark chocolate, feel free to omit it from the crumble topping. You can also substitute it with white or milk chocolate if you prefer.
Can I make this recipe ahead of time and reheat it later?
Yes, you can make the rhubarb and raspberry crumble ahead of time and reheat it later. Simply store it in the refrigerator and reheat in the oven at 350 degrees F until warmed through.
Can I serve the crumble with ice cream or whipped cream?
Absolutely! Serving the rhubarb and raspberry crumble with a scoop of vanilla ice cream or a dollop of whipped cream would be a delightful addition to the dessert.

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