Rhubarb is my husband’s favourite fruit (vegetable? I think its a fruit?) He isn’t one for sweets but if I make him a rhubarb crumble or even just potted rhubarb with custard he is a very happy man. As I was wandering through the store there was a bunch of fresh British Rhubarb from just down the road in Kent, and a lightbulb went off! I was so excited I bought it, and as fate would have it I was just visiting a friend who was telling me she had some wild strawberries in her garden – so who was I to argue? Rhubarb and strawberry Crumble it would be!
It is avery simple recipe, you just chop up some rhubarb and strawberries and toss in about 1/4 cup of icing sugar (I did it by eye). You have to toss it until there is no more white from the icing sugar. This is how you know the fruit absorbed it:
I then added some Raspberry liquor, but it is hardly necessary, just a fun addition! Then you just top it with the crumble mix. The big thing here is that it shouldn’t be too much crumble or it just tastes like rhubarb oatmeal. Try to do about 1:2 crumble to fruit. You bake it for 45 minutes so it goes all soft and lovely and then you can eat it warm with ice-cream (Which I prefer) or vanilla custard, which my husband loves:
Rhubarb and Strawberry Crumble
- 500g rhubarb (It was about 6 stalks)
- 1/4 cup icing sugar
- dash of raspberry liquor
- 1/3 cup wole wheat flour
- 1/4 cup oats
- 85g butter (soft)
- 50g brown sugar
Preheat oven to 350F (180C)
Chop the rhubarb and strawberries and toss with icing sugar and raspberry liquor.
Place in the bottom of a baking dish
In a small bowl, mix together the softened butter, flour, oats and sugar until crumbly
Scatter evenly over the top of the fruit
Bake for 45 minutes or until the fruit begins to bubble.
Serve with custard, ice-cream or on its own!