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Rhubarb and Strawberry Crumble

Ingredients for Rhubarb and Strawberry Crumble

  • 500g rhubarb, cut into chunks
  • 500g strawberries, hulled
  • Zest of 1 lemon
  • 150g castor sugar
  • 5 tablespoons port or water
  • 100g butter (cold)
  • 150g self-raising flour
  • 50g sugar
  • 50g walnuts, chopped
  • Pinch salt

Instructions

In a saucepan, add the rhubarb, strawberries, zest and castor sugar with 5 tablespoons port, and heat. Cover and simmer on a low heat, stirring occasionally until the rhubarb is soft but still holding its shape – about 15 minutes. Check the sweetness and add sugar if necessary. Place in a baking dish. To make the crumble, rub the butter into the flour with your fingertips until it resembles breadcrumbs. Add the sugar, walnuts and salt and mix well. Sprinkle over the rhubarb and strawberry mix and bake for 30 minutes at 180°C, until golden. Serve your rhubarb and strawberry crumble with custard or whipped cream.

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