Our rhubarb is growing quite well in the garden and I have just had a second picking, so I decided to make a lovely crumble last night. I managed to pick a few strawberries from the garden. Strawberries and rhubarb work so well together and roasting the fruit seems to enhance the flavour of the rhubarb and strawberries.
RHUBARB AND STRAWBERRY CRUMBLE
550g rhubarb
85g golden caster sugar 250g strawberries , hulled and halved
Crumble:
85g plain flour
50g golden caster sugar
25g ground almonds
50g butter , room temperature, chopped
finely grated zest 1 small orange
Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
Cover with foil and roast for 15 mins. Remove the foil and then add the strawberries. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.
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.
Spoon the crumble loosely over the fruit.
Bake straight away for 25 mins until golden and bubbly. Cool a little before serving with custard or creme fraiche.
Having some rhubarb left, I have cut it up and placed in a bag and it is now in the freezer for another time.
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