Rhubarb and strawberry crumble

Rhubarb and strawberry crumble

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

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

Crumble topping:

Quantity Ingredient
1 cup plain flour
60g butter
1/4 cup sugar
A pinch ground cinnamon

Method

  1. Preheat the oven to 180°C . Combine the sugar and orange juice in a saucepan. Stir over a moderate heat until sugar dissolves. Bring to the boil, 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. Spoon into a well-greased ovenproof dish. Sprinkle with the crumble topping and bake until golden brown, about 30 minutes. Serve with cream, yoghurt or vanilla ice-cream.
  3. Crumble topping: Sift the flour into a bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Add the sugar and cinnamon and mix well.

Note:

  • this crumble topping can be used for other stewed fruit bases, for example, apple, plum, pear. Just make sure your fruit base is not too liquid.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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