Rhubarb and Strawberry Crumble

10 minutes prep.

30 cooking

Serves 4

Ingredients

  • 1 bch rhubarb
  • 2 pun strawberries (topped)
  • 200 g castor sugar
  • 1 lemon zest
  • 200 g unsalted butter (softened)
  • 100 g castor sugar
  • 250 g plain flour
  • 60 g rolled oats

Method

  1. Pre heat the oven to 180c. Peel the rhubarb and keep the peeling to one side. Cut the rhubarb into 1 inch pieces and place in a pot with the strawberries, 150g castor sugar and the lemon zest, place on the stove over a medium heat and cook for 10 minute or until the rhubarb just starts to soften and collapses. Then place in a baking / serving dish.
  2. For the crumble, in a bowl place the butter, 100g castor sugar, flour and oats and mix together to for a rustic, chunky crumble then place on a baking tray and cook in the oven for 10 minutes or until golden. Remove from the oven and sprinkle over the rhubarb mix. Reduce the oven temperature to 160 c.
  3. In a pot place 50 g of castor sugar and 3 tbsp of water and bring the boil then remove from the heat and allow to cool.
  4. Run the rhubarb peeling through the sugar syrup then place down flat on a tray lined with kitchen paper / glad bake, repeat this process till all are done then place into the oven and cook for 6-8 minutes then remove and allow to cool.
  5. To serve place the rhubarb back in the oven for 5 minutes the remove and garnish with the chards of crispy rhubarb, serve with some cream or custard.
RECIPES

Rhubarb and Strawberry Crumble

10 minutes prep.

30 cooking

Serves 4

Ingredients
Method

Ingredients

  • 1 bch rhubarb
  • 2 pun strawberries (topped)
  • 200 g castor sugar
  • 1 lemon zest
  • 200 g unsalted butter (softened)
  • 100 g castor sugar
  • 250 g plain flour
  • 60 g rolled oats

Method

  1. Pre heat the oven to 180c. Peel the rhubarb and keep the peeling to one side. Cut the rhubarb into 1 inch pieces and place in a pot with the strawberries, 150g castor sugar and the lemon zest, place on the stove over a medium heat and cook for 10 minute or until the rhubarb just starts to soften and collapses. Then place in a baking / serving dish.
  2. For the crumble, in a bowl place the butter, 100g castor sugar, flour and oats and mix together to for a rustic, chunky crumble then place on a baking tray and cook in the oven for 10 minutes or until golden. Remove from the oven and sprinkle over the rhubarb mix. Reduce the oven temperature to 160 c.
  3. In a pot place 50 g of castor sugar and 3 tbsp of water and bring the boil then remove from the heat and allow to cool.
  4. Run the rhubarb peeling through the sugar syrup then place down flat on a tray lined with kitchen paper / glad bake, repeat this process till all are done then place into the oven and cook for 6-8 minutes then remove and allow to cool.
  5. To serve place the rhubarb back in the oven for 5 minutes the remove and garnish with the chards of crispy rhubarb, serve with some cream or custard.
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