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

400g Strawberries

140g Caster sugar

Juice of 1/2 a lemon

For the Crumble

70g Porridge oats

70g Plain flour

70g Butter

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

1. 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.
2. 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.
3. 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.
4. 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.