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Rhubarb & strawberry crumble

Rhubarb & strawberry crumble with custard

Rhubarb & strawberry crumble

Name: Rhubarb & strawberry crumble
Total time: 1 h 15 min
Yield: 4
Cuisine: British
Ingredients: 1 x Roasted rhubarb (see 'goes well with' below); 250g strawberries hulled and halved; 85g plain flour; 50g golden caster sugar; 25g ground almond; 50g butter room temperature, chopped; finely grated zest 1 small orange; 2 handfuls pine nuts; serve with the best custard you can buy

Good Food team

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Serves 4

Easy

Total time: 1 hr and 15 mins

Ready in 1¼ hours

A star rating of 4.8 out of 5.45 ratingsRate

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Serve this comforting rhubarb and strawberry crumble with custard for a warming dessert. The, sweet roasted fruit is topped with a crunchy crumble topping.

Freezable

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Roasted rhubarb

A star rating of 4.3 out of 5.45 ratings

Ingredients

Nutrition

Units:

MetricUS

1 x Roasted rhubarb

(see 'goes well with' below)
250g strawberries

hulled and halved

For the crumble

85g plain flour
50g golden caster sugar
25g ground almond
50g butter

room temperature, chopped
finely grated zest 1 small orange
2 handfuls pine nuts
serve with the best custard

you can buy

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Nutrition: per serving

kcal433
fat21g
saturates8g
carbs58g
sugars35g
fibre4g
protein7g
salt0.22g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Prepare the roasted rhubarb adding the halved strawberries after 15 mins of cooking. Cook, uncovered, for a further 5 mins until the rhubarb is tender and the strawberries slightly softened. Tip into a shallow dish, about 25 x 18 x 5cm, with enough of the syrupy juices to keep the fruit juicy. (Any leftover can be served with the crumble.)
step 2

While the fruits are roasting, prepare the crumble. Mix the flour, sugar and ground almonds, then add the butter and rub together to make coarse crumbs. Stir in the orange zest.
step 3

Spoon the crumble loosely over the fruit, then scatter with the pine nuts. Bake straight away for 25 mins until golden and bubbly. Cool a little before serving with custard and any remaining syrup.

Recipe from Good Food magazine, May 2005

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A star rating of 4.8 out of 5.45 ratings

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