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Rhubarb & Strawberry Crumble – from Sally Carpenter
Two of the lush green leaves of the rhubarb that feature amongst the shrubs as ornamental greenery in the garden have been “sacrificed” so that I could use the stems for this twist on a traditional recipe. If you don’t eat it all then you could freeze it but it is nicer to enjoy the next day.
2 large sticks of Rhubarb (or 4 small ones)
Butter (not blended) – to grease dish
8 oz (225g) of Plain Flour
4 oz (112g) Margarine
Pinch of salt
2-3 tablespoonsful Strawberry Conserve (I used Tiptree)
1 tablespoon demerara sugar
Turn oven on to 190 to 200 degrees – 5-6 gas
Butter a pie dish
Wipe or quickly rinse and pat dry rhubarb then cut into pieces (mine were about one inch long)
Spoon Strawberry jam onto rhubarb and mix together
Put flour, margarine and salt in a bowl and rub in by hand or use a mixer until it looks like breadcrumbs.
Spread over the rhubarb and press down lightly with a wooden spoon
Sprinkle demerara sugar on top
Place pie dish on a tin tray, just in case the fruit bubbles over
Cook for 40-45 mins
Serve with custard or cream