Recipe courtesy of BerryWorld
Strawberry and rhubarb crumble
This cosy crumble is perfect for a cold autumn or winter's day, served with lashings of custard, of course
Ingredients
- 500g Rhubarb
- 100ml Water
- 100g Golden caster sugar
- 1tbsp Stones ginger wine
- 250g Strawberries
- 75g Butter
- 175g Self-raising flour
- ½tsp Ground ginger
- 60g Demerera sugar
- 1 Crunchie bar crushed
Method
Step 1
Preheat your oven to 180c.
Step 2
Trim and cut the rhubarb and place half of it in a saucepan with the golden caster sugar, the water and the ginger wine, and simmer gently until syrupy.
Step 3
Halve the strawberries the place all the fruit and rhubarb syrup into a baking dish.
Step 4
To make the crumble, put the butter, flour into a bowl and rub with your fingers until it resembles bread crumbs. Stir in the sugar, ginger and the crushed Crunchie bar and sprinkle generously over the fruit.
Step 5
Bake for 30 minutes until golden and bubbling.
