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STRAWBERRY & RHUBARB CRUMBLES

Ingredients

  • Prep 20 mins
  • Cook 20-25 mins
  • Serves 4
    • Butter or margarine, for greasing
    • 1 large bunch rhubarb*, trimmed
    • 250g strawberries, hulled and halved
    • 11⁄2 tbs caster sugar
    • 1⁄3 cup plain flour
    • 1⁄4 cup brown sugar
    • 50g butter, chopped
    • Greek-style yoghurt, custard or ice-cream, to serve
* You’ll need about 400g of trimmed rhubarb stems

Directions

  • STEP 1 Preheat oven to 180°C/160°C fan-forced. Grease 4 teacups or 4 x 1 cup ovenproof ramekins with butter and place on a baking tray lined with baking paper.
  • STEP 2 Wash rhubarb well in cold water. Cut into 1⁄2cm-thick slices and place in a bowl. Add strawberries and caster sugar. Toss to combine. Place fruit in prepared cups or ramekins.
  • STEP 3 To make crumble, combine flour and brown sugar in a bowl. Rub in butter until coarse crumbs form. Sprinkle crumble over fruit. Bake for 20-25 minutes until fruit is tender and crumble is golden. Serve with Greek yoghurt, custard or ice-cream.

Recipe Ingredient

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