Strawberry and rhubarb crumble
- Serves 6
This cosy crumble is perfect for a cold autumn or winter's day, served with lashings of custard, of course
Recipe courtesy of BerryWorld
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Ingredients
- Rhubarb 500g
- Water 100ml
- Golden caster sugar 100g
- Stones ginger wine 1 tbsp
- Strawberries 250g
- Butter 75g
- Self-raising flour 175g
- Ground ginger 1/2 tsp
- Demerera sugar 60g
- Crunchie bar 1, crushed
Method
-
Step 1
Preheat your oven to 180c.
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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.
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Step 3
Halve the strawberries the place all the fruit and rhubarb syrup into a baking dish.
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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.
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Step 5
Bake for 30 minutes until golden and bubbling.
