This Rhubarb Crumble with Strawberries is absolutely delicious. This flavour pairing is a match made in heaven. Warmly spiced with cinnamon it is a great family dessert.
Wash and cut 500 grams of rhubarb stalks into 1 inch pieces. Peel off any obviously stringy bits that are too difficult to cut through. Set aside.
Wash and hull 400 grams of strawberries and cut in half. Set aside in a bowl.
Place the rhubarb and strawberries into a medium sauce pan along with the 100 grams of sugar, 1 tsp of ground cinnamon and 2 tbsp of water.
Preheat the oven to 180 C/350 F/Gas Mark 4.
Simmer gently for 8-10 minutes. As soon as the rhubarb mixture is soft then remove from the heat. Carefully taste and add more sugar if needed.
Place in your baking dish. Mine is 27 x 16 cm and 7 cm deep. This sort of size keeps the thickness of the crumble layer just right. A 7"-8" square dish is perfect too.
Tip the crumble mixture on top of the stewed rhubarb and bake in the oven for about 40 minutes.
The fruit will be bubbling through in places and the top should be golden brown.
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