Strawberry & Rhubarb Crumble
Servings: 8
This strawberry and rhubarb crumble is so easy to make and perfect for serving after a Sunday roast with a generous portion of vanilla custard, a really comforting heavenly dessert to enjoy for all the family!
INGREDIENTS LIST
Crumble oat topping
- 1 crumble oat topping (see top of blog for recipe)
Strawberry & rhubarb filling
- 400 g rhubarb (cut into slices 3cm thick)
- 400 g strawberries (left whole)
- 2 tbsp fresh lemon juice
- 100 g light brown sugar
- 2 tbsp cornstarch
Preparation
- Preheat oven to 160°C fan / 350°F / Gas 4.
- In a medium mixing bowl, mix together the chopped rhubarb, brown sugar, lemon juice and cornflour. Leave to marinate while you prepare all the other ingredients.
- Crumble topping: Make the crumble topping as per the recipe.
- Filling: Wash and remove the stalks from the strawberries, then add them to the rhubarb mix.
- Fill a flan dish or suitable baking dish with the fruit filling. Please refer to my equipment recommendations for ideas. Scatter the crumble topping over the top.
- Baking: Place in the pre heated oven for 35-40 minutes until golden brown.
- Leave to cool for 10 minutes. and then serve with vanilla custard or cream.
