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August 10, 2010

Hello my lovely foodie readers!

This week I thought I’d share a recipe for rhubarb and strawberry crumble. My generous neighbour handed me a bunch of red and green rhubarb stalks freshly picked from their garden. What better way than to incorporate these tart flavoured vegetables into a dessert! As strawberries were still being sold in the supermarket, decided to combine these with rhubarb where the sweetness would contrast with the tart flavour. Haven’t really heard of strawberry and rhubarb crumble in Britain, think it’s more popular in the USA but thought it sounded like a great combo.

It was really easy to make, first I roasted the rhubarb to soften the stalks and to bring out the juices and then I added the strawberries . While that was roasting, I prepared the crumble mixture with ground almonds to give it a lighter touch. I scattered oats over the top of the crumble for a bit of contrast but to be honest, I didn’t think the crumble benefited from the oats so I’ll leave this out the next time I make this.

This crumble is great for eating after a big rich Sunday dinner with your family, just the right dessert required as the tartness of the rhubarb cuts through the richness of Sunday roast meats.

Rhubarb and strawberry crumble

Serves 4-6

550g rhubarb

85g golden caster sugar

250g strawberries, hulled and halved

Crumble mix:

85g plain flour

50g golden caster sugar

25g ground almonds

50g butter, room temperature, chopped into 1 inch cubes


A handful of oats

  1. Preheat oven to 200C/fan 180C/gas 6. Wash the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into 2 inch pieces. Put the rhubarb in a shallow dish or baking sheet with sides, pour the sugar over, toss together, then ensure the rhubarb is in a single layer.
  2. Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake, then add the halved strawberries. Cook, uncovered, for a further 5 mins until the rhubarb is tender and the strawberries slightly softened. Tip into a shallow dish, about 25 x 18 x 5cm, with enough of the syrupy juices to keep the fruit juicy.
  3. While the fruits are roasting, prepare the crumble. Mix the flour, sugar and ground almonds, then add the butter and rub together with your fingers to make coarse crumbs.
  4. Spoon the crumble loosely over the fruit. I scattered oats over the top of the crumble. Bake for approximately 25 mins until golden on top. Cool a little before serving with ice cream, custard or double cream.
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