RHUBARB AND STRAWBERRY CRUMBLE
YOU WILL NEED: • medium size saucepan • kitchen scales • wooden spoon
• chopping board • knife • fine grater • 1 deep oven-proof dish or 6 x 1 cup ramekins
• Oven heated to 180°C.
500 grams rhubarb stems, cut into 2 cm pieces
1/3 cup caster sugar
1/4 cup water
150 grams fresh or thawed frozen strawberries
Zest of ½ lemon
2 teaspoons cornflour mixed with 2 teaspoons water
Softened butter for greasing
Place rhubarb in a saucepan with caster sugar and 1/4 cup water. Cover and cook over medium heat for 5-10 minutes until softened.
Remove green leaves from strawberries and cut strawberries in half. Add strawberries and lemon zest to the rhubarb and cook, uncovered, for 5 minutes until softened. Add cornflour mixture and stir for 3-4 minutes until thickened, then cook for a further minute to cook the cornflour.
Remove saucepan from heat.
Grease inside bottom and sides of an oven proof dish or ramekins. Carefully pour rhubarb mixture into dish, or divide mixture evenly between the ramekins. Then make crumble topping.
75 grams plain flour
55 grams softened butter
50 grams brown sugar
50 grams rolled oats
1/3 cup coconut
Combine flour, 50g of the butter, sugar in a bowl, mixing with your fingers until all the ingredients are mixed and the butter is in pea-sized lumps. Add the oats and coconut and toss gently to combine.
Spread the crumble mixture over the top of the rhubarb mixture and bake until the top is crisp and golden brown (about 10-15 minutes). Remove from the oven and set aside to cool for about 15-30 minutes. Serve with custard, yoghurt or vanilla ice cream.