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
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.