Betty’s Rhubarb & Strawberry Crumble

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!

Rhubarb and strawberry are both in season together so why not put them in a crumble together? Delicious!

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 Recipe

Delightful summer fruit crumble recipe

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Prep Time 19 mins

Cook Time 40 mins

Course Dessert

Cuisine British

Servings 6

Calories 347 kcal

Equipment

• Large baking dish

Ingredients

  

For the Fruit

• 800 g rhubarb stalks chopped into chunks
• 450 g strawberries
• 2 tablespoons demerara sugar

For the Crumble

• 250 g plain flour
• 100 g butter
• 2-3 tablespoons sugar

Instructions

 

Prepare the Fruit

• 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

Prepare the Crumble

• 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

Keyword easy crumble pudding