Rhubarb-berry crumbles with ricotta cream

The perfect combination of tart and sweet, these little rhubarb-berry crumbles are a delightful idea for a winter dessert. Serve with our silky ricotta cream and a sprinkle of orange zest for a real treat.

By Sophie Gray
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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  • 250 g rhubarb, trimmed, cut into 4cm lengths
  • 2 tbsp freshly-squeezed orange juice
  • 1 tbsp honey
  • 250 g mixed frozen berries (halve strawberries, if large)
  • 2 tbsp rolled oats
  • 2 tbsp quinoa flakes
  • 2 tbsp brown sugar
  • 1/4 cup almond butter (see notes)
Ricotta cream
  • 1/2 cup fresh ricotta
  • 2 tbsp milk
  • 2 tsp honey
  • 1 tsp finely grated orange zest


  • 1
    Preheat oven to 180°C.
  • 2
    Combine rhubarb, juice and honey in a small saucepan; stand for 10 minutes.
  • 3
    Bring rhubarb mixture to a simmer; cook, covered, for 2 minutes, or until just starting to soften. Stir in berries. Spoon mixture into 4 x ¾-cup ovenproof dishes. Place the dishes on an oven tray.
  • 4
    Combine oats, quinoa and sugar in a small bowl. Rub in almond butter until mixture resembles coarse crumbs. Sprinkle mixture evenly on fruit.
  • 5
    Bake crumbles for 20 minutes or until topping is crisp and golden.
  • 6
    Meanwhile, make Ricotta Cream (see below).
  • 7
    Serve the crumbles warm with ricotta cream.
Ricotta cream
  • 8
    Blend/process ingredients until smooth.


Almond butter is available at health food stores and most supermarkets. Or you could make your own by blending or processing whole roasted almonds to a fine paste, then adding salt and maple syrup to taste.