Batch Rhubarb Strawberry Crumble
A WORD FROM THE CHEF
A perfect small batch recipe, making two to three servings of crumble. It’s perfect for when you have a small number of people or a small amount of fruit. Double this recipe for a larger serving.
INGREDIENTS
100 grams chopped rhubarb
100 grams chopped or small strawberries, fresh or frozen
75 grams caster sugar
10 grams corn flour
For the Crumble:
75 grams plain flour
40 grams brown sugar
20 grams oats
20 grams chopped nuts
50 grams softened butter
METHOD
Preheat oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
In a mixing bowl, add the rhubarb, strawberries, caster sugar and cornflour. Toss the fruit to coat fully and put in a small, deep baking dish.
For the crumble, mix together the flour, brown sugar and softened butter until it resembles chunky breadcrumbs. Add in oats and chopped nuts and mix together.
Sprinkle the crumble mix all over the top of the fruit.
Bake for 30-40 minutes until the crumble is golden brown on top and the fruit is bubbling.
Delicious served warm with custard or ice cream.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef
You can also contact her at: pinkairedpastrychef@gmail.com
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