Sunday 25 June 2017

Crunchy Rhubarb and Strawberry Crumble

Donal Skehan

Crumble has to be one of the easiest desserts to prepare and it is extremely easy to adapt, using whatever fruit is in season. You can also vary the ingredients for the crumble mix itself; I sometimes use wholemeal flour and nuts, but I'm a complete stickler for using jumbo oats as they really give the dessert a crunchy, nutty texture.

This crunchy rhubarb and strawberry crumble makes the best of fantastic, in-season Irish produce and is pure simplicity with phenomenal results. Serves four.

For the crumble 150g plain flour

150g jumbo oat flakes

175g brown sugar

200g butter For the filling 600g strawberries

5 medium stalks rhubarb

1 tbsp strong white flour

60g brown sugar

Juice of ½ lemon

A drizzle of cream to serve

1Pre-heat the oven to 190°C/Gas Mark 5. In a mixing bowl, add the flour, oat flakes, brown sugar and butter. Rub all the ingredients together with your fingertips until you are left with chunky breadcrumbs.

2In a large baking tin, toss the strawberries and rhubarb with the flour, sugar and lemon juice until combined.

3Put the crumble mix on top of the rhubarb and strawberries and arrange until everything is evenly covered. Pop in the oven to bake for 35-40 minutes or until the crumble topping is golden brown and the fruit is soft and bubbling beneath.

Serve in generous portions with a drizzle of fresh cream.

Irish Independent

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