rhubarb and strawberry crumble
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 4
Ingredients
2-4 rhubarb stalks, cut into slices 2cm thick
1 punnet strawberries, hulls removed, large ones cut in half
165g plain flour
50g soft light brown sugar
150g rolled oats
125g unsalted butter
1. Place the rhubarb in a deep pie dish. Toss the strawberries with a tablespoon of the flour and add to the rhubarb. Sprinkle half the sugar on top.
2. Put the oats, butter and remaining sugar and flour in a food processor and pulse until the mixture starts to come together.
3. Spread the crumble over the fruit and bake in an oven preheated to 180C/Gas Mark 4 for 35-40 minutes, until the rhubarb is tender and the crumble is browned.
4. Serve with clotted cream - preferably from the Riverford Dairy!
