Rhubarb And Strawberry Crumble Recipe
Delightful summer fruit crumble recipe
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