Rhubarb and Strawberry Custard Crumble
By Laurapackham
I've slightly modified our family favourite of rhubarb crumble, with strawberries, for a great sweet and sour taste.
1 Picture
Ingredients
- 1 x Roasted rhubarb (see 'goes well with' below)
- 250g strawberries, hulled and halved
- For the crumble
- 85g plain flour
- 50g golden caster sugar
- 25g ground almonds
- 50g butter, room temperature, chopped
- finely grated zest 1 small orange
- 2 handfuls pine nuts
- serve with the best custard you can buy
Details
servings 6
Level of difficulty Easy
Preparation time 10mins
Cooking time 25mins
Cost Average budget
Preparation
Step 1
Heat oven to 200C/fan 180C/gas 6. Prepare the Roasted rhubarb adding the halved strawberries after 15 mins of cooking. Cook, uncovered, for a further 5 mins until the rhubarb is tender and the strawberries slightly softened. Tip into a shallow dish, about 25 x 18 x 5cm, with enough of the syrupy juices to keep the fruit juicy. (Any leftover can be served with the crumble.)
Step 2
While the fruits are roasting, prepare the crumble. Mix the flour, sugar and ground almonds, then add the butter and rub together to make coarse crumbs. Stir in the orange zest.
Step 3
Spoon the crumble loosely over the fruit, then scatter with the pine nuts. Bake straight away for 25 mins until golden and bubbly. Cool a little before serving with custard and any remaining syrup.
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