Strawberry and rhubarb crumble

A damp and stormy day today but the way to my Husband’s heart is definitely through a crumble. With rhubarb in the garden and strawberries plentiful, this one was a success. I added in some walnuts to ring the changes and give some texture but they are entirely optional. Otherwise you can just use more flour.

Stormy skies at Orford
Stormy skies at Orford

350g strawberries, sliced in half

350g rhubarb, cut into 3cm lengths
1 tbsp caster sugar
175g plain flour
50g walnuts
(Or if no walnuts, 225g plain flour)
150g butter
75g caster sugar
25g walnuts for top (optional)

METHOD

1. Arrange strawberries and rhubarb in dish and sprinkle with a tablespoonful of caster sugar. There is no need to precook the fruit.

Strawberry and rhubarb for crumble
Strawberry and rhubarb for crumble

2. Whizz up flour with 75g of walnuts in food processor.

Add butter and sugar and whizz again until it comes together into small lumps. Spread on top of fruit and bake in pre heated oven at 175C for 30-40 minutes.

3. Add the 25g chopped walnuts half way through cooking for a crunchy garnish.

4.Serve with whipped double cream, creme fraiche or Greek yoghurt.

Strawberry and rhubarb crumble
Strawberry and rhubarb crumble

Author: Kate Roxburgh

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