Strawberry and Rhubarb Crumble
My Families favourite when rhubarb is in season! What better way to highlight it other than simply paired with tart strawberries and a crunchy nutty crumble topping!
Prep Time 5 minutes
Cook Time 40 minutes
Servings 6 People
- 200 g Strawberry hulled and halved
- 1 bunch rhubarb leaves removed and cut into 1inch pieces
- 2 tbsp caster sugar*
- ¾ cup flour
- 1 cup oats
- ¾ cup nuts roughly chopped – I used macadamias and cashews
- ½ cup shredded coconut
- ¼ cup brown sugar
- 125 g butter melted
Preheat the oven to 160C.
Combine strawberries and rhubarb in a baking dish and then sprinkle with sugar.
To make the crumble combine flour, oats, nuts, coconut and brown sugar in a bowl, then add in melted butter to form a moist crumb. Spread the crumb over the fruit and then bake in the oven for 30/40mins until fruit starts to bubble and crumble is golden brown**.
* it is a good idea to taste your strawberries before adding the sugar, as you may need more or less depending on how sweet they are!
** If fruit doesn’t look cooked, but crumb is starting to brown cover with aluminum foil for the last 10mins of cooking.
Serve with vanilla icecream or greek yoghurt!