It's always nice to use some of the produce from my Dad's allotment and I think rhubarb and raspberry is a good combination.
To make rhubarb and raspberry crumble..
For the filling:
1kg chopped rhubarb
100g caster sugar
1 tsp vanilla paste
For the crumble:
300g plain flour
200g butter/baking margarine
Grated zest of 1 lemon
Place the chopped rhubarb in a large pan with the sugar and vanilla paste and cook on a low heat until soft.
Combine the sugar with the flour and rub the butter in until it forms a crumb, then add the lemon zest.
Take the rhubarb off the heat and add the raspberries, add sugar to taste.
Pour into a large baking dish and allow to cool the top with the crumble mix.
When you're ready to cook, place in a preheated oven for about 20 mins on GM7/220c.