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Ingredients
Filling
400 g rhubarb
100 g strawberries
4 tbsp caster sugar
3 tbsp ground almonds
100 g strawberries
4 tbsp caster sugar
3 tbsp ground almonds
Topping
150 g plain flour
75 g demerara sugar
100 g butter, cut into chunks
50 g ground almonds
pinch of salt
75 g demerara sugar
100 g butter, cut into chunks
50 g ground almonds
pinch of salt
Method
- Pre-heat the oven to 200°C / 400°F.
- To make the topping, mix the flour together with the salt in a bowl and rub in the butter using your fingertips until the mixture resembles breadcrumbs.
- Mix in the ground almonds and sugar.
- 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 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 until the topping is golden brown.
