Strawberry and Rhubarb Crumble

Serves 4 - 6


500g (1lb 2oz) rhubarb

50g (1¾oz) demerara sugar

500g (1lb 2oz) strawberries

For the crumble topping

200g (7oz) plain flour (or gluten-free flour)

100g (3½oz) chopped roasted hazelnuts

100g (3½oz) rolled oats (or gluten-free oats)

200g (7oz) unsalted butter, cold, chopped

150g (5½oz) demerara sugar

A pinch of salt


To serve

Cream, custard or ice cream


Preheat the oven to 200°C/fan 180°C/gas 6. Combine all of the crumble ingredients in a large bowl and rub with your fingertips until it resembles breadcrumbs. Wash the rhubarb, then top and tail and cut into 1cm (½in) chunks. Place into a pan with a splash of water and the sugar and gently simmer on the hob, covered, for a few minutes until just tender. Take off the heat and pour into your baking dish. Hull the strawberries and leave whole (unless really large), and put them into the baking dish with the rhubarb. Sprinkle the topping over. Bake for 45 minutes or until crispy and golden. Serve with cream, custard or ice cream – or all three if you like!

Jane says... This is the perfect pud for warm days and breezy evenings. I make it gluten-free, and I don’t think anyone’s ever noticed.


Nothing beats homemade custard, if you have the time – I use a Delia Smith recipe.

Panna Cotta with Raspberries and Basil

Serves 4


3 leaves of gelatine

250ml (9fl oz) double cream

250ml (9fl oz) Jersey cow’s milk (such as Gold Top)

1 vanilla pod, split lengthways, seeds scraped out and reserved

25g (1oz) sugar

A handful of fresh raspberries

Basil, to garnish (optional)


Fill a small bowl with cold water, add the gelatine leaves, making sure they’re immersed, and set aside to soften. Place the cream, milk, vanilla pod and seeds in a pan. Stir in the sugar and bring to a warm blood temperature – not boiling. To do this, watch it carefully, and when it’s just simmering give it a stir to make sure the heat’s evenly distributed, then remove from the heat before it boils. Discard the vanilla pod. Squeeze the water out of the gelatine and add to the cream mixture.


Stir until the gelatine has dissolved, then divide the mixture between 4 dariole moulds or ramekins. Leave to cool slightly, then transfer to the fridge to set for 2-3 hours. Once set, turn the panna cottas out onto small plates and serve with raspberries and sprigs of fresh basil, if liked.


Jane says... Panna cottas are so simple to make yet look so beautiful when they’re turned out on little plates. I made a rosemary version on MasterChef, but this one is served with raspberries and fragrant basil.


If your panna cottas don’t easily come out of their moulds, lower the bottom of each one into a bowl of hot water for a few seconds, and then turn out onto a plate. I've used a few sprigs of fresh sweet basil here for a slightly peppery taste that works well with the vanilla. But you can serve them with fresh mint if you prefer the taste.


© 2016 Jane Devonshire

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