Rhubarb & strawberry crumble

Rhubarb & strawberry crumble

By
From
Baking
Serves
4
Photographer
Vanessa Levis

Sweetened adequately, rhubarb is absolutely luscious, and surprisingly, it is also a great mixer. I love to combine it with apple, but it is also wonderful with oranges or strawberries. If you find rhubarb on its own too tart, it can be mellowed by adding an equal amount of apple.

Ingredients

Quantity Ingredient
110g caster caster
1 orange, juice and rind
450g rhubarb, trimmed and cut into 5 cm lengths
250g strawberries, washed, hulled and halved

Crumble topping

Quantity Ingredient
150g plain flour
60g butter, diced
55g caster sugar
1/2 teaspoon ground cinnamon
1/3 cup desiccated coconut

Method

  1. Preheat the oven to 180°C. Grease a 5 cup ovenproof dish, or individual dishes.
  2. Combine the sugar and orange juice in a saucepan. Stir over a medium heat until the sugar dissolves. Bring to the boil, then lower the heat and add the rhubarb and orange rind. Cover and simmer for 5 minutes, or until tender but not mushy. Stir in the strawberries.
  3. To make the crumble topping, sift the flour into a bowl and rub the butter into it until the mixture resembles coarse breadcrumbs. Add the sugar, cinnamon and coconut and mix well.
  4. Spoon the fruit into a the prepared dish. Sprinkle with the crumble topping and bake for about 30 minutes or until golden brown. If liked, serve with thick cream, natural yoghurt or vanilla ice cream.
Tags:
baking
bakery
margaret
fulton
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