Recipe High In Vitamin C
This crumbles simple and substantial, with rhubarb and strawberry accentuated by a dash of lemon.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 4 1x
Ingredients
Scale
- 1 rhubarb bunch, trimmed and sliced into 3cm pieces
- 500 g hulled strawberries
- 1 lemon zest, finely grated
- 295g caster sugar, 1 1/3 cup
- 200g softened unsalted butter
- 1 2/3 cup plain flour (250g)
- 2/3 cup rolled oats (60g)
- To serve, double cream swirled with honey.
Instructions
- Preheat the oven to 180 degrees Celsius. Combine rhubarb, strawberries, lemon zest, and 2/3 cup (150g) sugar in a medium saucepan. Cook for 10 minutes or until rhubarb begins to soften and collapse. Immediately remove it from the heat.
- Combine the butter, flour, oats, and the remaining 100g sugar in a mixing dish. Mix everything with your hands to make a rustic, thick crumble.
- Transfer the rhubarb mixture to a baking dish positioned over a baking tray to capture any cooking juices—Bake for 20 minutes after topping with crumble. Increase the oven temperature to 200°C and continue baking for 20 minutes, or until golden, crispy, and bubbling.
- With spoonfuls of honeyed double cream, serve the crumble hot.
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