For a scrumptious way to enjoy rhubarb, why not whip up this Rhubarb and Strawberry Crumble for dessert? Full of fruit, this crumble can be enjoyed hot or cold.
Time: 45 minutes
- 250g rhubarb, cut into chunks
- 125g strawberries, halved
- 30g brown sugar
- 70g plain flour
- 30g caster sugar
- 40g unsalted butter, cut into cubes
- 45g ground almonds
- 5g slivered or flaked almonds
- Pinch of salt
Preheat oven to 180°C and grease a 10cm x 15cm ovenproof dish.
Combine the rhubarb, strawberries and brown sugar in a bowl before pouring into prepared dish and setting aside.
Sift the flour and salt into a bowl. Stir in the caster sugar before rubbing the butter into the mixture using your fingertips until is resembles fine breadcrumbs. Stir in the ground and slivered almonds. Sprinkle the mixture over the fruit in the dish.
Place in oven and bake for 40-45 minutes or until the fruit juices are bubbling and the topping is lightly browned. Remove from oven and spoon into serving dishes.
Serve hot or cold with some whipped cream, yoghurt or custard, if desired.