Strawberry and Rhubarb Crumble
(4)
12 hours 50 min
Rhubarb crumble just got better! The addition of strawberries to the classic, creates a flavour sensation. The tart rhubarb goes exceedingly well with the sweet strawberries. Serve with custard, cream or ice cream.
fabrice
7 people made this
Ingredients
Serves: 6
- 1kg rhubarb
- 120g dark brown soft sugar
- 150g butter
- 300g plain flour
- 4 tablespoons caster sugar
- 500g strawberries
Method
Prep:10min ›
Cook:40min ›
Extra time:12hr soaking ›
Ready in:12hr50min
- The day before, peel and cut the rhubarb into 3cm slices. Toss rhubarb with sugar and refrigerate for 12 hours. When ready to proceed, drain.
- Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in caster sugar. Refrigerate. Preheat the oven to 180 C / Gas 4.
- Butter a baking dish and fill with the drained rhubarb. Top with strawberries and scatter crumble over the top. Do NOT press down.
- Bake in preheated oven for 35 to 40 minutes. Keep a watchful eye on it to check that it doesn't burn.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (1)
0
Easy to prepare & tasted yummy. - 01 Jun 2014