My sister in law came to visit this weekend and I found myself looking for a quick and easy pudding to whip up in her honour. Having a hunt around in the fridge I found the ingredients for this really easy rhubarb and strawberry crumble. A delicious bowl of comfort food served with vanilla ice cream.
The rhubarb and strawberry work really well together with the strawberries supplying the perfect counterbalance to the tartness of the rhubarb.
Ingredients for Rhubarb and Strawberry Crumble
This recipe feeds around 4 people (with healthy appetites)
400 g tub of strawberries – stalks removed and cut into halves
6-8 sticks of rhubarb – cut into 1.5 inch pieces
1 tbsp caster sugar
Zest of one orange
180 g plain flour
90 g unsalted butter
2 tbsp jumbo oats
2 tbsp demerara sugar
2 tbsp flaked almonds
Pre-heat your oven to 200 degrees C, gas mark 6 or 400 degrees Fahrenheit.
Next you need to make your crumble. By far the quickest, easiest and least messy way to do this is in a food processer. Simply add you flour and butter (chopped into small cubes) and blitz together until you have a mixture resembling breadcrumbs. The other way of doing this is by hand – place the flour and butter in a bowl and rub together the mixture using your finger tips until you have a crumbly texture (slower but also very satisfying).
When you have achieved a crumbly texture add your oats, demerara sugar and flaked almonds. Gently mix this into the crumbs using a spoon until you have a nice even mix.
Evenly sprinkle this topping over the fruit and then place in the middle of the oven to cook for around 25 to 30 minutes. You want the fruit to be cooked through and oozing at the sides of your crumble, and the crumble to be a nice brown colour and cooked through.
When ready, remove from the oven and serve immediately with a generous scoop of vanilla ice cream.