Ingredients
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2–4 Rhubarb
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1 punnet of Strawberries
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165 g plain Flour
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50 g soft light Brown Sugar
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150 g rolled Oats
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125 g Unsalted Butter
Directions
Jane used to think cooking strawberries was an abomination but this combination came as a very pleasant surprise. It is a favourite crumble in the Field Kitchen when the rhubarb and strawberry seasons coincide.
Steps
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1
Done
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Place the rhubarb in a deep pie dish. Toss the strawberries with a tablespoon of the flour and add to the rhubarb. Sprinkle half the sugar on top. |
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2
Done
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Put the oats, butter and remaining sugar and flour in a food processor and pulse until the mixture starts to come together. Spread the crumble over the fruit and bake in an oven preheated to 180°C/Gas Mark 4 for 35–40 minutes, until the rhubarb is tender and the crumble is browned. Serve with delicious clotted cream – preferably from the Riverford Dairy! |
