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| Strawberry and Rhubarb Crumble
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| Ingredients |
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Crumble Topping
* 150g (5 oz) plain flour
* a generous pinch of salt
* 100g (4 oz) cold butter, cut into pieces
* 75g (3 oz) demerera sugar
* 50g (2 oz) ground almonds
* 400g (14 oz) rhubarb
* 100g (4 oz) strawberries
* 4 tbsp caster sugar
* 25g (1 oz) ground almonds |
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| Instructions |
Pre-heat the oven to 200C. To make the topping, mix the flour together with a pinch of salt in a bowl and rub in the butter using your fingertips until the mixture resembles breadcrumbs. Stir in the demerera sugar and ground almonds.
Cut the rhubarb into small pieces and halve the strawberries. Sprinkle the ground almonds over the base of a suitable ovenproof dish. Mix the rhubarb and strawberries together with the sugar and spoon into the dish.
Cover the fruit with the crumble topping and sprinkle over a tablespoon of water ( this will help to make the topping crispy). Bake in the oven for about 25 minutes. |
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