This Rhubarb & Strawberry Crumble Recipe is perfect for using fresh season’s strawberries and abundant rhubarb. Take it along to your pre-Christmas get-togethers for a tasty dessert.
Fill a deep oven-proof dish half to two thirds full with fruit. I used 2 large stems of rhubarb, cut into 1-2cm pieces, and sliced strawberries.
I don’t add any sugar to the fruit because I like the tartness contrasting with the sweetness in the crumble, but add some if you prefer it sweeter.
1/2 cup Flour
1/2 cup Rolled Oats
1/4 cup Brown Sugar
2 tsp ground Cinnamon
75g Butter, melted
In a bowl, mix together all the dry crumble ingredients and stir in the melted butter until well combined. Spoon over the top of the fruit. Cook at 180C for 30 mins or until crisp and golden.
Serve with your choice of yoghurt, custard, cream or icecream.
* this is a good amount of crumble for the 20cm dish I used but the quantities can be easily adjusted. For this and other combination ideas see my earlier post on Fruit Crumble.