Sunday Magazine Recipe: Rhubarb Strawberry Crumble
This crumble recipe is my go-to dessert when I need to whip up something at the last minute. You can use almost any fruit you have and tailor the amount of maple syrup or honey to your own taste. You'll quickly learn the crumble topping recipe by heart and I always like to make a little extra to keep in a jar for sprinkling on top of ice cream.
RHUBARB STRAWBERRY CRUMBLE
For the filling:
8 stalks rhubarb, cut into 1cm pieces
300g strawberries, washed, hulled and halved (frozen is fine)
100g maple syrup or honey
For the crumble:
60g unsalted butter, softened
60g rolled oats
60g plain flour
40g brown sugar
1 tsp ground cinnamon
generous pinch sea salt
Preheat oven to 180C fan bake. Place fruit in an ovenproof dish and drizzle over honey or maple syrup.
Meanwhile, make the crumble. Put all ingredients into a bowl and rub together with your fingers until a rough breadcrumb texture is formed. Sprinkle crumble evenly over fruit.
Bake for about 20 minutes or until crumble starts to look golden on top. Serve warm with creme fraiche, yoghurt, custard or icecream.
To store, cover and keep in the fridge for up to a week.
This recipe was first published in the Sunday Star Times' Sunday Magazine, May 6 2017.