Name: Rhubarb Crumble
Ingredients: 400 g rhubarb 100 g strawberries 4 tbsp caster sugar 3 tbsp ground almonds; 150 g plain flour 75 g demerara sugar 100 g butter, cut into chunks 50 g ground almonds pinch of salt

Rhubarb Crumble

Make the perfect crumble every time with this simple recipe, guaranteed to give you a tangy, sweet & moreish flavour – leaving you wanting seconds!

Vegetarian

Share

Ingredients

Filling

400 g rhubarb
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

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.