The sweetness of the blackberries marry well the tangy taste of rhubarb
- 300 gr rhubarb
- 200 gr fresh blackberries
- 75 gr caster sugar
- juice of 1/2 lemon
for the crumble:
- 200 gr butter
- 300 gr all-purpose flour
- 1 tea-spoon baking powder
The preparation of this crumble is very easy. First, get the butter out the freezer and put it at room temperature, it needs to be soft to prepare the crumbs.
Clean the rhubarb, cut it in chunks (as thick as your thumb), and stir them with the lemon juice. Put the diced rhubarb and the washed blackberries on a tray, and top them with the caster sugar.
Aside, put the flour and backing powder on a bowl and stir. To prepare the crumble, slowly but firmly mix and merge the soften butter with the flour with the tips of your fingers, until only small crumbs are left. Then, scatter it on the oven tray.
Cook in the oven at 180°C for roughly half a hour, or until the crumble is golden brown.