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Strawberry and Rhubarb Crumble

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details

  • Chef: Zoe
  • Type: English
  • Serves: 6 to 8
  • Cost: £6 for the whole dish

Looking for an interesting dessert to celebrate the Jubilee?  The combination of strawberry and rhubarb is a brilliant twist on this classic English dessert!  This recipe is from Zoe- our Food Development Programme Manager. She developed it with children she taught in a primary school in East London. Here, the children would go into the ‘edible garden’ to harvest what was growing and take it straight back to the classroom to cook.


Ingredients:

Fruit filling

200g of rhubarb, cut into 2cm pieces

250g of strawberries left whole

2 tablespoons of date syrup

Half a tablespoon of cornflour

Half a teaspoon of ground cinnamon

 

Crumble topping

70g of flour

30g of rolled oats

40 millilitres (ml) of sunflower oil

2 tablespoons of date syrup

Half a teaspoon of cinnamon

 

Method:

  1. Pre-heat the oven to 180c
  2. Trim the rhubarb and cut it into chunks (about 2cm). Take the stalks off the strawberries, you can leave them whole or chop the larger ones in half.
  3. Mix the liquid sweetener, cornflour and cinnamon together in a large bowl, then stir through the strawberries and rhubarb until well coated. Tip the mixture into a pan, and cook over a low heat for about 5-7 minutes until the fruit softens a little.
  4. While the fruit is cooking, make the crumble topping. Place the flour in a large bowl. Stir through the oil and use your fingertips to lightly rub the oil and flour together until the mixture looks like fine breadcrumbs. Stir through the oats, sweetener and cinnamon.
  5. Tip the fruit mixture into an ovenproof dish, scraping in all the thickened juices.
  6. Sprinkle the crumble over the fruit so that no fruit is showing. Place the dish in the oven and cook for 20 minutes until the crumble is browned.