Ingredients :
- 200 g rhubarb
- 100 g strawberries (5 large ones)
- 2 tsp sugar
- Crumble topping:
- 50 g oats
- 50 g flour -or- ground almonds
- 1/2 tsp cinnamon
- 50 g sugar
- 50 g chilled butter
- To serve:
- Yoghurt, vanilla ice cream, clotted cream, etc
Method :
- Preheat oven to 190C/375F. You can also prepare the crumble ahead of time and bake later.
- Wash and cut rhubarb into 2 cm (3/4 inch) pieces. Slice strawberries.
- Put rhubarb into a pie dish. You can leave the strawberries out if you want.
- Add strawberries and sprinkle with 2 tsp sugar.
- For the crumble, first mix flour/ground almonds, oats, sugar and cinnamon in a bowl. Cut butter into small cubes and add to bowl.
- Crumble up the mixture using your fingers until it forms a lot of round, crumbly pieces.
- Mine looks like this when done.
- Distribute the crumble topping over the strawberries and rhubarb. You can cover and refrigerate now if you want to bake it later.
- Bake at 190C/375F for 25-30 minutes. The last 10 minutes I usually cover my crumble with aluminum foil if the crumble looks likes its getting very brown or dried out.
- Serve as is or with yoghurt, ice cream, etc
- If you have left overs, just cover the baking dish and store in the fridge. Reheat for 3-5 minutes at 180C/350F.
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