Neven Maguire's Rhubarb & Mixed Berry Crumble
1-1/2 lbs rhubarb
1/4 cup butter
3-4 Tbsp sugar
2 cups mixed berries
1-3/4 cup plain flour
3/4 cup butter
1 cup soft brown sugar
Good pinch ground cinnamon
3/4 cup flaked almonds, roughly chopped
- Preheat oven to 350°F.
- To make the filling, place the rhubarb in a small roasting tin and add small knobs of the butter then sprinkle over enough sugar to sweeten. Roast for 10–12 minutes until almost—but not quite—tender, then carefully transfer to the Belleek baker. Scatter the berries over, cutting any larger ones in half first.
- To make the crumble, place the flour in a bowl and rub in the butter until the mixture resembles fine bread crumbs. Stir in the sugar, cinnamon, and almonds and mix everything until well combined.
- Sprinkle the crumble mixture over the fruit and place the baker on a baking sheet. Bake for about 20 minutes until the crumble topping is golden brown and bubbling around the edges.
- Serve warm with vanilla ice cream or whipped cream.