Strawberry & Rhubarb Crumble Recipe

Ingredients

125g plain flour
50g ground almonds
150g caster sugar
2 tsp ground ginger
1 tsp ground cinnamon
100g butter
1 orange
1 heaped tbsp cornflour
400g rhubarb
500g strawberries
Custard, cream or ice cream, to serve

Prep: 15 mins | Cook: 40 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Tip the flour into a mixing bowl. Add the ground almonds, 100g of the caster sugar and the ground ginger and cinnamon with a small pinch of salt. Whisk them together to combine. Chop in the butter. Use your fingertips to rub it in until you have a sandy mixture. Set aside for later.

2. Tip the remaining sugar into a mixing bowl. Add the cornflour. Finely grate in the orange zest. Stir to mix.

3. Trim the ends off the rhubarb and chop them into pieces around 1cm long. Hull the strawberries and halve or quarter any large berries. Add the rhubarb and strawberries to the sugar and cornflour and gently stir to coat them.

4. Transfer the fruit to a 2½ ltr ovenproof dish. Sprinkle the crumble mixture over the top. Bake in the oven for 40 mins or until the crumble is golden brown and bubbling. Let it cool for a few minutes in the dish, then serve with cream or custard.