Strawberry Rhubarb Crumble

Name: Strawberry Rhubarb Crumble
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Ingredients: 400g fresh strawberries, hulled and halved; 300g fresh rhubarb, cut into 2cm pieces; 75g caster sugar; 15ml lemon juice; 150g rolled oats; 100g plain flour; 100g cold butter, cubed; 50g demerara sugar; 2.5ml vanilla extract; 1.25ml salt

Sweet strawberries and tart rhubarb bubbling under a golden oat crumble. Serve warm with vanilla ice cream and prepare for silence at the table.

60 min6 servingsEasy

You'll needOven

Ingredients

400gfresh strawberries, hulled and halved
300gfresh rhubarb, cut into 2cm pieces
75gcaster sugar
15mllemon juice
150grolled oats
100gplain flour
100gcold butter, cubed
50gdemerara sugar
2.5mlvanilla extract
1.25mlsalt

How to make it

Step 1—

Preheat oven to 190°C and lightly butter a 23cm baking dish

Step 2—

Combine strawberries, rhubarb, caster sugar and lemon juice in a bowl, mix gently and transfer to baking dish

Step 3—

In a separate bowl, combine rolled oats, flour, demerara sugar and salt

Step 4—

Add cubed butter and vanilla extract to the oat mixture

Step 5—

Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs

Step 6—

Sprinkle the crumble topping evenly over the fruit filling

Step 7—

Bake for 40-45 minutes until the topping is golden brown and fruit is bubbling at the edges

Step 8—

Allow to cool for 5 minutes before serving

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