Rhubarb and strawberry crumble
Sweet and tart, this dessert is a real favourite in our Field Kitchen restaurant when the rhubarb and strawberry seasons coincide. It's very easy to make and a great excuse for eating lots of cream or custard. Replace the flour with oats and fine oatmeal (you can find gluten free ones in most supermarkets) for a gluten free alternative.
Cook's notes
Perfect when the rhubarb and strawberry seasons coincide
Ingredients
- 250g rhubarb, cut into slices 2cm thick
- 250g strawberries, hulls removed, large ones cut in half
- 100g light brown sugar
- 150g plain flour
- 125g cold unsalted butter, diced
- 100g rolled oats
- pinch of sea salt
Method
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Step 1
Preheat oven to 180°C/Gas 4.
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Step 2
Mix the rhubarb and the strawberries together with 2 tablespoons of the sugar and transfer them to a snug fitting baking dish.
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Step 3
Put the flour, butter and remaining sugar in a bowl. Bring it together and work it with your fingertips until it resembles coarse breadcrumbs. Alternatively, pulse it together in a food processor to get the same result. Stir in the oats and a pinch of salt. Crumble it evenly over the top of the fruit. Wet your hands and flick water across the top of the crumble – this stops it browning too fast before the fruit has cooked.
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Step 4
Transfer to the oven and bake for 30-40 minutes, until golden on the top and bubbling beneath. Leave to cool for 10 minutes before serving, ideally with clotted cream.