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Rhubarb Berry Crumble Topped with Ice Cream

Rhubarb Berry Crumble

Rhubarb Berry Crumble is one of my most treasured desserts. This version is just the right amount of sweet, but still tart enough to be true to rhubarb’s best quality. The crumble is buttery and rich, aa perfectly balanced partnership with the filling. I made a batch of vanilla ice cream and swirled some raspberry jam into it for the top.
Course: Desserts
Author: Sarah Copeland


  • Rhubarb Berry Crumble RECIPE HERE
  • Vanilla Ice Cream with Raspberry Jam You can swirl store-bought jam into your favorite store-bought ice cream or MAKE YOUR OWN! Here is my vanilla ice cream recipe.

Raspberry Jam

  • 12 oz raspberries
  • 1/3 cup sugar
  • 1 tsp lemon juice


Raspberry Quick Jam

  • Place the raspberries, sugar and lemon juice into a pan and use a fork to break up the raspberries just enough to produce a bit of juice. Simmer over a medium/low heat for about 30 minutes, stirring often. The jam will cling to the spoon when it is done. Allow to cool before using.