Rhubarb and strawberry crumble
Sweet and tart, this dessert is a real favourite in the Field Kitchen when the rhubarb and strawberry seasons coincide. It's very easy to make and a great excuse for eating lots of cream or custard. Replace the flour with oats and fine oatmeal for a gluten free alternative.
Ingredients
- 2-4 rhubarb stalks, cut into slices 2cm thick
- 250g strawberries, hulls removed, large ones cut in half
- 165g plain flour
- 50g soft light brown sugar
- 150g rolled oats
- 125g unsalted butter
Method
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Step 1
Preheat oven to 180°C/Gas 4.
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Step 2
Place the rhubarb in a deep pie dish. Toss the strawberries with a tablespoon of the flour and add to the rhubarb. Sprinkle half the sugar on top.
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Step 3
Put the oats, butter and remaining sugar and flour in a food processor and pulse until the mixture starts to come together. Spread the crumble over the fruit and bake in the oven for 35-40 minutes, until the rhubarb is tender and the crumble is browned. Serve with delicious clotted cream.