Rhubarb & Strawberry Crumble

Celebrate the arrival of warmer days with our delicious crumble, combining Spring rhubarb and the first strawberries of the season.

  • 450g rhubarb - washed, trimmed and cut into 3cm pieces
  • 90g caster sugar
  • 3 tbsp water
  • 250g strawberries, hulled & halved
  • zest of 1 lemon
For the crumble topping:
  • 100g cold, unsalted butter
  • 100g plain flour
  • 50g oats
  • 50g caster sugar

Follow these steps

  • Pre-heat the oven to 200degC / 180degC fan
  • Place the rhubarb in a saucepan with the caster sugar and water. Simmer gently over a medium heat for 10-15 minutes or until the fruit has softened but is still holding its shape. Stir in the strawberries & lemon zest then transfer to an ovenproof dish.
  • Make the crumble topping by rubbing the cold butter into the dry ingredients or, whizz everything together in a food processor to form fine crumbs.
  • Cover the fruit evenly with the crumble topping then place in the pre-heated oven for about 30 minutes or until golden & bubbling. Serve warm with ice cream or custard.
  • Serves 4

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