Rhubarb and strawberry crumble

Rhubarb and strawberry crumble

By
From
Margaret Fulton Favourites
Serves
4-6
Photographer
Tanya Zouev and Armelle Habib

Sweetened adequately, rhubarb is absolutely luscious, and is at last getting the attention it deserves. Surprisingly, rhubarb is also a great mixer. Not only do I love to combine it with apple but it is also wonderful with oranges or strawberries. If you find rhubarb on its own too tart, it can be mellowed by adding an equal amount of apple.

Ingredients

Quantity Ingredient
1/2 cup sugar
1 orange, juiced and rinded
1 bunch rhubarb, trimmed and cut into 5 cm lengths
1 punnet strawberries, washed, hulled and halved

Crumble topping

Quantity Ingredient
1 cup plain flour
60g butter
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/3 cup desiccated coconut

Method

  1. Preheat the oven to 180°C. Combine the sugar and orange juice in a saucepan. Stir over a medium heat until the sugar dissolves. Bring to the boil, then lower the heat and add the rhubarb and orange rind. Cover and simmer for 5 minutes, or until tender but not mushy. Stir in the strawberries.
  2. Make the crumble topping. Sift the flour into a bowl, and rub the butter into it until the mixture resembles coarse breadcrumbs. Add the sugar, cinnamon and coconut and mix well.
  3. Spoon the fruit into a greased ovenproof dish. Sprinkle with the crumble topping and bake until golden brown, for about 30 minutes. If liked, serve with thick cream, natural yoghurt or vanilla ice cream.
Tags:
Margaret
Fulton
Favourites
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