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Eat in: Strawberry and rhubarb crumble

Restore an old favourite to the status of favourite weekend dessert with the addition of strawberries. We reckon you’ll love it too!

200g plain flour
100g + 140g caster sugar
1/2 tsp sea salt
100g unsalted butter, cold & cut into 1.5cm cubes
2-3 tbs old-fashioned rolled oats
2 tsp vanilla extract
1 tsp ground cinnamon
500g strawberries, hulled, halved (or cut in 4 if very big)
360g red rhubarb, ends trimmed, stalks cut crosswise into 1.5cm thick pieces

Preheat the oven to 190°C and butter a 28x18x5cm baking dish. Combine the flour, 100g sugar and salt in medium bowl. Whisk to blend. Add the butter and rub it in with your fingertips until the mixture resembles coarse sand. Add the oats and mix well.

Place the fruits in a big bowl; add the vanilla, cinnamon and 140g sugar. Toss delicately to coat well. Scrape the fruit filling into the prepared baking dish and sprinkle the crumble topping evenly on top.

Bake the crumble until the filling bubbles thickly and the topping is crisp as well as golden brown. It should take about 45 minutes. Let it cool for 15 minutes on a wire rack, then spoon the warm crumble into dessert dishes.