Rhubarb and Strawberry Crumble
A delicious Rhubarb and Strawberry Crumble recipe, great with creamy custard.
Strawberry and Rhubarb is such a great combination. You can't beat it, especially with a big helping of creamy custard.
My husband claims he doesn't like rhubarb, but he ate this quite happily. I just didn't tell him there was rhubarb in it!
TOP TIPS FOR MAKING THE RHUBARB AND STRAWBERRY CRUMBLE
- If you prefer, you can make this in individual ramekins (the amounts should make 6 individual crumbles).
- Feel free to add in some fresh raspberries or blackberries too.
- A handful of oats in the topping makes it extra crunchy.
OTHER CRUMBLE RECIPES YOU MIGHT LIKE
- Easiest Ever Blackberry and Apple Crumble from Jam and Clotted Cream
- Apple, Caramel and Walnut Crumble from Jam and Clotted Cream
- Plum, Apple and Red Wine Crumble from A Mummy Too
RHUBARB & STRAWBERRY CRUMBLE
Rhubarb and Strawberry Crumble
prep time: 10 MINScook time: 50 MINStotal time: 60 mins
A summery rhubarb and strawberry crumble with a crunchy almond topping.
ingredients:
- 550g Rhubarb, trimmed and chopped
- 85g Caster Sugar
- 250g Strawberries, hulled and halved
- For the Crumble:
- 85g Plain Flour
- 50g Butter
- 25g Ground Almonds
- 50g Caster Sugar
instructions:
- Preheat the oven to 180°c (160°fan).
- Place the rhubarb and sugar in a large oven proof dish that you wish to make your crumble in. Cover with foil and roast the rhubarb in the oven for 20 minutes, Once out of the oven scatter over the strawberries.
- To make the crumble topping, rub together the flour and butter until breadcrumbs form then stir through the ground almonds and sugar. Scatter over the crumble and bake for 25-30 minutes until the top is golden.
PIN ME!
Oh yeah, strawberry & rhubarb is just the best combination
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