Serves 4
Ingredients
- 1 bunch rhubarb, trimmed, cut into 3cm pieces
- 500gm strawberries, hulled
- Finely grated zest of 1 lemon
- 1 1/3 cups (295g) caster sugar
- 200g unsalted butter, softened
- 1 2/3 cups (250g) plain flour
- 2/3 cup (60g) rolled oats
- ½ tsp ground cinnamon
- Double cream, to serve
Method
- Preheat oven to 180C.
- Place rhubarb, strawberries, lemon zest and 2/3 cup (150g) sugar in a saucepan over medium heat and cook for 10 minutes or until rhubarb starts to soften and collapse. Remove from heat and set aside.
- To make the crumble, place butter, flour, oats, cinnamon and remaining 100g sugar in a bowl. Mix together to make coarse crumbs.
- Transfer rhubarb mixture to a baking dish. Top with crumble, then bake for 20 minutes. Increase oven to 200C and bake for a further 20 minutes or until golden, crunchy and bubbling.
- Serve immediately with double cream, custard or ice cream
Recipe provided by Jesper Hansen
