Strawberry And Rhubarb Combination!
When my daughter came to stay for a few days, she came up with a great suggestion. She had recently had a strawberry and rhubarb juice drink and thought it was really good. So she asked if I thought a Rhubarb and Strawberry crumble would be a great pudding. I thought it was a fabulous idea! I thought the tartness of the rhubarb and the sweetness of the strawberry make a wonderful combination! Well we all know that the proof of the pudding is in the eating – so we tried it and found that it is really delicious!
Make Lunch Not Waste!
With the recent launch of the competition Make Lunch Not Waste, I am looking for ways with leftover, or past its best, food. This pudding would be a great way to use up any strawberries that wouldn’t pass muster on the dessert table with cream but still had plenty of flavour left! Fabulous recipes made from almost rejected ingredients is partly what the competition is all about!
Fruit In Season
Rhubarb and strawberry seasons do coincide for a while in the summer months.
And as September heralds the very end of the strawberry season it seemed a good time to try it – especially when a few rainy days had made a crumble seem more appropriate as a pudding! It makes a great change from Apple Crumble too!
This is also a very easy pudding to make. Crumble toppings are so simple to make and really you can use as much fruit as you have. Personally I love crumbles that have much more fruit than crumble! It is a lovely dish to cook with children – however small or grown up they are!
Rhubarb (officially a vegetable, not a fruit) is low in calories and high in vitamins and minerals and when combined with all the antioxidant goodness of strawberries – you can have a bowl of goodness. Having a treat that does you good is always a winner!
Rhubarb And Strawberry Crumble
- 800g / 1 and 3/4 lbs rhubarb stalks
- 250g / 8oz strawberries
- 2 tablespoons demerara sugar
- 250g / 8oz plain flour
- 100g / 3oz butter
- 2-3 tablespoons sugar
For the Crumble:-
- Cut the rhubarb into small chunks (about 2cm)
- Place in a large saucepan with the sugar and a tablespoon of water
- Gently heat until the rhubarb softens, stirring frequently
- Once it the rhubarb is all soft turn off the heat
- Preheat the oven at 180 degrees C
- Place the rhubarb in the bottom of a large casserole dish
- Take the hull out of the strawberries and cut them in two (or four if they are large)
- Stir into the rhubarb
- Set aside
- Place the flour in a large bowl
- Cut the butter into small pieces
- Rub in the butter until the nixture looks like breadcrumbs
- Stir in the sugar
- Sprinkle on top of the rhubarb and strawberry mixture
- Bake in the oven for about 45 minutes
- Serve with custard, cream, yoghurt, ice-cream or evaporated milk
Make the Crumble:-
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