Page title and description

Rhubarb and strawberry crumble
Ingredients
- 2-4 rhubarb stalks, cut into slices 2cm thick
- 250g strawberries, hulls removed, large ones cut in half
- 165g plain flour
- 50g soft light brown sugar
- 150g rolled oats
- 125g unsalted butter

Method
Prep time:
10 min
PT10M
Cooking time:
40 min
PT40M
-
Step 1
Preheat oven to 180°C/Gas 4. -
Step 2
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. -
Step 3
Put the oats, butter and remaining sugar and flour in a food processor and pulse until the mixture starts to come together. Spread the crumble over the fruit and bake in the oven for 35-40 minutes, until the rhubarb is tender and the crumble is browned. Serve with delicious clotted cream.