Rhubarb and strawberry crumble
With British strawberries now on the shelves and rhubarb growing well, a rhubarb and strawberry crumble is a delicious way to enjoy both fruits. The key thing to remember when making crumble is the proportions don't have to be exact; I rarely weigh the ingredients. The American method of using cups works really well if you do need a guide.
The other ingredient that brings this crumble together is honey. You can use whatever honey you want - wild flower honeys or ginger infused honeys work well. I purchased some tasty local Cotswold honey from Hook Norton Honey who were at the Witney Festival of Food and Drink the other weekend.
Measurements wise, it all depends on the size of your oven dish, the number of people you’re feeding, and if you're using home grown rhubarb and strawberries; how big your glut is. I always try to make too much, as crumble for breakfast is an absolute pleasure.
The fruit base
About 50/50 rhubarb and strawberries. Enough honey to coat the fruit.
The crumble mixture
Again, this doesn't have to be an exact science. You will roughly need 1/4 oats, 1/4 wholemeal flour (spelt or buckwheat also work), 1/4 caster sugar, 1/4 soft butter. Plus a couple of teaspoons of powdered ginger for a smallish dish and three for larger ones. As a guide you'll need 200 grams in total for a 2 person dish and 500 grams for a family sized dish.
- Cut your rhubarb into chunks about 3cm long.
- Hull* strawberries and slice larger ones in half.
- Put fruit into an oven dish; the layer of fruit should come about half way up the sides.
- Spoon honey over the top and mix it around until fruit is thinly coated. This will enhance the flavours and not make it too sweet.
- If you are planning on eating it straight away turn the oven on; 200 degrees will be fine. You can also make this crumble in advance and chuck it in the oven as you sit down to eat your main meal – just keep it in the fridge until you’re ready for it.
- For the crumble, put all the ingredients in to a mixing bowl.
- Using your fingers, rub all the ingredients together.
- Once all combined and bread crumb like your crumble mix is ready.
- Gently sprinkle the crumble mix over the fruit. I like it to be about 50/50 fruit to crumble, but you can play with the proportions depending on whether you like the fruit or crumble bit more.
- Cook for about 40 minutes in the oven – you’ll know it’s ready when it’s golden brown on top and the fruit juices are bubbling up.
- Serve with either custard, cream, or vanilla ice cream, or all three if you’re like me.
*Hulling – Using the tip of a knife, cut out the stem and the small white core of the strawberry.
If you like this recipe, why not check out other richinflavour recipes.