One of my favourite things is to experiment with different food flavours and combinations. So this weekend I picked up some tender stem Yorkshire Rhubarb and some Strawberries and set to work…this is the result. Let me know how you like it.
You will need
For the base
400g Fresh Rhubarb
140g Caster sugar
Juice of 1/2 a lemon
For the Crumble
70g Porridge oats
70g Plain flour
40g Sugar (soft brown works well)
25g Ground almonds
50g White chocolate chunks or buttons
How to make your fruit crumble
Preheat the oven to 190°C/375°F/gas 5
- Wash and chop the Rhubarb into 1″ chunks. Place in a saucepan with lemon juice, sugar and cook on a gently heat for approx 5mins or until the Rhubarb starts to soften. Remove pan from the heat.
- Cut the Strawberries into quarters or halves if they are small and mix into the semi cooked Rhubarb. Divide into individual ramekin dishes or an oven proof dish.
- In a bowl mix the flour, oats, almonds and sugar together. Using your finger tips rub the soft butter into the mixture until it resembles breadcrumbs. Add the white chocolate and mix well.
- Sprinkle the crumble mix over the fruit base and cook in the oven for approx 20 minutes.
Delicious served with vanilla Ice Cream or a mix of whipped cream and cream fraiche.