Rhubarb & Strawberry Crumble With Custard Recipe

Ingredients

1 x Roasted rhubarb (see 'goes well with' below)

250g strawberries , hulled and halved

FOR THE CRUMBLE

85g plain flour

50g golden caster sugar

25g ground almonds

50g butter , room temperature, chopped

finely grated zest 1 small orange

2 handfuls pine nuts

serve with the best custard you can buy

Method

Heat oven to 200C/fan 180C/gas 6.

Prepare the Roasted rhubarb adding the halved strawberries after 15 mins of cooking.

Cook, uncovered, for a further 5 mins until the rhubarb is tender and the strawberries slightly softened.

Tip into a shallow dish, about 25 x 18 x 5cm, with enough of the syrupy juices to keep the fruit juicy.

(Any leftover can be served with the crumble.)

While the fruits are roasting, prepare the crumble.

Mix the flour, sugar and ground almonds, then add the butter and rub together to make coarse crumbs.

Stir in the orange zest.

Cooks Comments and Tips

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