From Neurosurgeon...and Mum!
Amy's rhubarb and strawberry crumble

  • 300g rhubarb, trimmed and sliced into 3cm pieces
  • 300g strawberries, hulled and halved
  • 75g caster sugar
  • 100g butter, cubed
  • 200g plain flour
  • 100g demerara sugar
  • 100g porridge oats

Preheat oven to 180 degrees C, gas mark 4

Put the rhubarb and strawberries in a 1.5 litre ovenproof dish, and sprinkle over the caster sugar (I tend to use 1 tbs rather than 75g as I like mine sharp!).

Sift the flour into a mixing bowl, then rub in the breadcrumbs until the mixture resembles breadcrumbs.

Stir in the demerara sugar and the oats.

Sprinkle the crumble mixture over the fruit - don't pat down too much. (A sprinkle of cinnamon is nice, here, too.)

Bake for 35-40 minutes. Serve hot.


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