Rhubarb and strawberry crumble

Name: Rhubarb and strawberry crumble
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6

Pudding & Cake Serves 6 50 min

Sweet and tart, this dessert is a real favourite in the Field Kitchen when the rhubarb and strawberry seasons coincide. It's very easy to make and a great excuse for eating lots of cream or custard. Replace the flour with oats and fine oatmeal for a gluten free alternative.

Cook's notes

Perfect when the rhubarb and strawberry seasons coincide

Ingredients

250g rhubarb, cut into slices 2cm thick
250g strawberries, hulls removed, large ones cut in half
100g light brown sugar
150g plain flour
125g cold unsalted butter, diced
100g rolled oats
pinch of sea salt

Method

Prep time: 10 min

Cooking time: 40 min

Step 1
Preheat oven to 180°C/Gas 4.
Step 2
Mix the rhubarb and the strawberries together with 2 tablespoons of the sugar and transfer them to a snug fitting baking dish.
Step 3
Put the flour, butter and remaining sugar in a bowl. Bring it together and work it with your fingertips until it resembles coarse breadcrumbs. Alternatively, pulse it together in a food processor to get the same result. Stir in the oats and a pinch of salt. Crumble it evenly over the top of the fruit. Wet your hands and flick water across the top of the crumble – this stops it browning too fast before the fruit has cooked.
Step 4
Transfer to the oven and bake for 30-40 minutes, until golden on the top and bubbling beneath. Leave to cool for 10 minutes before serving, ideally with clotted cream.

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