Strawberry and Rhubarb Crumble with Almonds
A colourful, fruity crumble with almonds and a hint of rose.
Servings: 6 servings
Ingredients
For the fruit mix
- 400 g rhubarb
- 600 g strawberries
- 4 teaspoons rosewater (or vanilla extract) (20ml)
- 60 g caster sugar
- 25 g ground almonds
For the crumble topping
- 120 g plain/all-purpose flour
- 80 g cold butter
- 80 g demerara sugar
- 100 g flaked almonds
Equipment
1.5–2-litre/3-4-pint ovenproof pie dish
Instructions
Preparation:
- Preheat the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F
For the fruit mix:
- Trim the rhubarb and cut into 2cm length pieces
- Cook the rhubarb in a saucepan over a low heat until it begins to soften. In the meantime:
- Hull the strawberries and cut large ones in half
For the crumble:
- Measure the flour into a large bowl. Cut the butter into cubes and rub into the flour with your fingersThe idea is to rub your thumbs along your finger tips from your little fingers outwards. Otherwise, use a processor.
- When the mixture looks like fine breadcrumbs stir in the demerara sugar and flaked almonds
To assemble the Strawberry and Rhubarb Crumble:
- When the rhubarb is soft take the pan off the heat. Mix in the strawberries, rosewater, caster sugar, and ground almonds
- Put the fruit mixture into the pie dish. Pour the crumble over the fruit and level the top with a spoon or a knife
- Cook for about 35 minutes, The crumble will be a pale gold colour and some of the fruit juice will be bubbling up into it
- Serve with custard or cream
Notes
Everyday Cooks tips:
- Serve hot or cold. The crumble will keep in the fridge for 3-4 days, covered with foil or cling film
- Make at least double quantities of the crumble mix and freeze the rest in a plastic bag or box. It keeps well for at least a month.