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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

You can also put a sponge mix onto
the rhubarb and strawberry,
steam or bake in the oven

PRINT RECIPE

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Rhubarb & Strawberry
Crumble fruit