Rhubarb and Strawberry Crumble
Last evening after my successful PYO trip my friends’ visited me. I needed something simple and quick summery dessert. The sharper taste of rhubarb and the strawberry’s sweetness nicely complement each other in this dish.
Ingredients
- 400g Rhubarb
- 400g Strawberry
- 40g Caster Sugar
for the crumble
- 85g Plain Flour
- 50g Golden Caster sugar
- 25g Ground almonds
- 50g Butter (room temperature, diced)
- Finely Grated Zest of 1 Small Orange
Firstly, we need to roast the rhubarb with some sugar. Make sure you only use the stems as the leaves are poisonous. Heat up the oven to 200°C. Wash the stems and cut it into 2-3cm pieces. Put it in a pie dish (20cm diameter) and sprinkle 30g of caster sugar over. Cover with kitchen foil and roast it for 15 minute.
Halve the strawberries and add it to the rhubarb. Sprinkle over the rest of the (10g) caster sugar and cook it for another 5 minute uncovered.
For the crumble top mix the flour, sugar, ground almonds and butter with your fingertips to make coarse crumbs. Grate the orange zest and stir into the crumble.
Pour off the juice from the roasted fruits and cover with the crumble loosely. You can use the juice to serve with the crumble later.
Bake it for another 25 minute until it’s golden.
Serve it hot with ice cream or custard.
