One of my favourite fillings for crumble is strawberries and rhubarb - both the strawberries and rhubarb were picked from my garden and so it was more or less a free pudding.
The downside of this filling is that it looks more than a bit of a mess when it's served up and I think the filling is best suited to individual crumbles. On a positive the filling is a glorious bright pink and tastes like heaven. I like to let the crumble cool down for a while before I serve it with a dollop of ice cream.
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| I prefer to roast my rhubarb |
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| The rhubarb is placed in the dish with the strawberries |
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| A top tip is to combine the butter, flour and sugar with a fork - this method keeps hands and rings clean |
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| The crumble rubble |
For the filling:
6 sticks of rhubarb
4 tbsp water
8 tbsp caster sugar
250g strawberries
For the crumble:
110g butter
110g demerara sugar
200g flour
1. Preheat the oven to 180C fan.
2. Cut the rhubarb into sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes.
3. Remove from the oven and place the rhubarb without the juice into a greased ovenproof dish. Add the strawberries to the dish.
4. To make the crumble, rub the butter into the flour and sugar. Cover the rhubarb and strawberries with the crumble mix and bake in the oven for 45 minutes until the crumble is golden and the filling is bubbling over the crumble.
