RHUBARB AND STRAWBERRY CRUMBLE

Rhubarb Crumble is about as traditional an English pudding as it is possible to find. It's distinctive flavour is all its own and Rhubarb is right in the middle of its season. The addition of strawberries is a way of using up a glut that appears about now, but it also adds a slight sweetness to the Rhubarb.

 

You will need

  • 1 Kilo Rhubarb- chopped and washed
  • 500 grams Strawberries – hulled and washed
  • 150 grams golden castor sugar

For the Crumble:

  • 400 grams sunflower margarine
  • 400 grams of light brown muscovado sugar
  • 700 grams self raising organic flour
  • 200 grams oats
  • 200 grams walnuts.

Put the chopped rhubarb into a dish with the castor sugar and bake at 400F /200C for 1 to 1 1/2 hours or until softened. Meanwhile cream the margarine and muscovado sugar together.

Add the flour and mix with a fork until the mixture resembles breadcrumbs. Add the oats and the walnuts and mix. Remove the rhubarb from the oven and add the Strawberries cover loosely with the crumble topping and return to the oven for about 40 minutes until very slightly browned.

Serve with fresh whipped cream, custard or ice cream.