This is one of my favourite crumbles. A delicious combination of flavours and the pink colour of the rhubarb looks so attractive. This family recipe also very quick and easy to prepare. Serve with custard or ice-cream.
A really good crumble bursting with fruit is comfort food at its best. Other good fruit fillings are Nectarine, Apple and Raspberry, Blackberry and Apple, and Caramelised Apple (sautéed in a little butter and brown sugar) . Sprinkling ground almonds over the base of the dish soaks up some of the excess liquid from the fruit so that the topping doesn’t become soggy.
400g (14 oz) rhubarb
150g (5 oz) plain flour
Pre-heat the oven to 200C / 400F. To make the topping, mix the flour together with the sugar and salt in a bowl and rub in the butter using your fingertips until the mixture resembles breadcrumbs. Mix in the ground almonds.
Cut the rhubarb into small pieces not larger than half an inch and halve the strawberries. Sprinkle the ground almonds over the base of a suitable ovenproof dish ( a round pyrex dish with a 17cm/7in diameter is good). Mix the rhubarb and strawberries together with the sugar and spoon into the dish.
Cover the fruit with the crumble topping and bake in the oven for about 30 minutes.
Not suitable for freezing