For the Fruit Filling
- 150 g rhubarb (about 3 large stalks), chopped
- 200 g fresh blackberries
- 1 teaspoon finely grated ginger
- 2 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon heaped oats or ground oats (to thicken if too juicy)
For the Crumble Topping
- 150 g oats
- 2 tablespoons coconut sugar
- 1 teaspoon almond extract (or vanilla extract if preferred)
- 3 tablespoons olive oil
- 2 tablespoons water
Required Kitchen Tools
When preparing this Rhubarb and Blackberry Crumble, having the right tools makes the process easier and more enjoyable. Here’s what I recommend:
- Sharp Knife & Cutting Board – For trimming and chopping the rhubarb into even pieces.
- Fine Grater – To grate fresh ginger, adding a zingy kick to the filling.
- Saucepan – Essential for stewing the fruit before baking, ensuring the rhubarb softens and the flavors meld.
- Mixing Bowl – To combine oats, sugar, and other topping ingredients.
- Ovenproof Baking Dish – Any size will work; the depth of the dish will determine the crumble-to-fruit ratio.
- Wooden Spoon or Spatula – For stirring the fruit mixture and mixing the crumble topping.
- Measuring Cups & Spoons – To ensure accurate proportions, especially for the crumble.
Having these tools ready ensures a smooth, stress-free cooking experience.
