Rhubarb & strawberry crumble with custard

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• Rachel

  27 November 2007

  Rachel rated and commented on this recipe

  

  This is a great sunday dinner pud. The family think its wonderful

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• chester71

  17 January 2008

  chester71 commented on this recipe

  I never realised what a difference strawberries made to rhubarb! The pudding was a great success as was the addition of ground almonds and pine nuts to the crumble mixture. Will certainly be adding it to my "make again" pudding list!

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• Jen

  30 July 2008

  Jen rated and commented on this recipe

  

  This worked really well - a definate winner and will be making again

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• chocolatemonkeybear

  31 August 2008

  chocolatemonkeybear commented on this recipe

  Very easy and extremely tasty!

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• Stormy

  05 October 2008

  Stormy commented on this recipe

  Made with raspberries instead of rhubarb and strawberries. Nice and moist. The addition of ground almonds to the crumble adds to the favour. Greatly enjoyed.

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• Stormy

  05 October 2008

  Stormy rated this recipe

  

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• Steph

  13 November 2008

  Steph rated and commented on this recipe

  

  I made this crumble for my family... they all all loved it, roasting the rhubarb makes such a difference to the crumble!! Will defo make again!!

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• claires0425

  09 January 2009

  claires0425 rated and commented on this recipe

  

  Super easy to make and everyone around the table asked for seconds!

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• Amy

  24 January 2009

  Amy rated and commented on this recipe

  

  Ended up using plums for this, since there was no rhubarb, and adding apple and orange juice when there was only a little juice left. So easy to make, gorgeous aftertaste, and everyone wants to know when it's being made again!

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• jo62

  15 February 2009

  jo62 rated and commented on this recipe

  

  Used raspberries instead of strawberries. It worked really well and the roasting produced lots of delicious juices. I found that the crumble topping was a bit on the sparse side and may make a little more next time. Pine nuts made an interesting change.

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• Royston

  09 March 2009

  Royston commented on this recipe

  Made it for a special family lunch easy to make and we all loved it Roy

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• happycook

  19 May 2009

  happycook rated and commented on this recipe

  

  love it love it LOVE IT! even the mother in law asked for the recipie and thats saying something! :)

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• Paganini

  16 June 2009

  Paganini rated and commented on this recipe

  

  Wasn't sure that I liked the idea of rhubarb and strawberries at first, but I know that the Americans use this combination a lot so thought I'd give it a go. Had no idea the stawberries would make such a difference! Used fresh rhubard straight from the garden and omitted the pine nuts as I didn't have any and after reading the other reviews I made more crumble mixture. Scrummy!

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• ElsieB

  18 June 2009

  ElsieB rated and commented on this recipe

  

  This was my first attempt at making a crumble and it came out beautifully. I have to save it for an occasion at the weekend but couldn't help myself from trying a little from around the edges and it was hard to stop! Delicious. I did have to make more crumble as the amount stated wasn't enough to cover the amount of fruit I used, but I was using rather a large dish.

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• Frances MacFadyen

  28 June 2009

  Frances MacFadyen commented on this recipe

  Delicious! The addition of almonds to the crumble mixture lightens it. I thought that the quantity was perfect for 4 people as stated but there are no left overs so depends on whether you expect a recipe for 4 to feed 6! Yummy!

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• dg in training

  15 September 2009

  dg in training rated and commented on this recipe

  

  Flippin lovely! The strawberries and almonds really do make all the difference. I did a taste test when it came out of the oven and struggled to stop after 2 teaspoons full! Pine nuts were fit too. My mum gave it 20 out of 10!

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• Tasty food!

  21 April 2010

  Tasty food! rated and commented on this recipe

  

  Really tasty, will definitely make again!

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• clarel

  26 April 2010

  clarel rated and commented on this recipe

  

  Absolutely delicious but needed double of the crumble mix for a dish of a similar size to the one they are suggesting.

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• pearcey

  09 May 2010

  pearcey rated and commented on this recipe

  

  Lovely recipe! I didn't use all of the sugar suggested to roast the rhubarb with and was very glad that I didn't - probably only poured two thirds in and the rhubarb had tang still but wasn't too sharp. The strawberries help to sweeten it, which maybe isn't accounted for in the roasting recipe. I didn't have the nuts so replaced some of the flour with sugar free muesli and it gave it an extra bit of texture.

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• Frantic Flapjack

  13 June 2010

  Frantic Flapjack rated and commented on this recipe

  

  Top recipe. We used our home grown rhubarb and it was lovely with the strawberries. Would recommend not eating it when it's too hot as you don't get the full flavour. Slightly warm is best. Agree with clarel's comment - it does need more crumble mixture. Highly recommended.

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Ingredients

• 1 x Roasted rhubarb (see 'goes well with' below)
• 250g strawberries , hulled and halved

FOR THE CRUMBLE

• 85g plain flour
• 50g golden caster sugar
• 25g ground almonds
• 50g butter , room temperature, chopped
• finely grated zest 1 small orange
• 2 handfuls pine nuts
• serve with the best custard you can buy

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1¼ hours

Ingredients

• 1 x Roasted rhubarb (see 'goes well with' below)
• 250g strawberries , hulled and halved

FOR THE CRUMBLE

• 85g plain flour
• 50g golden caster sugar
• 25g ground almonds
• 50g butter , room temperature, chopped
• finely grated zest 1 small orange
• 2 handfuls pine nuts
• serve with the best custard you can buy

Per serving

433 kcalories, protein 7.0g, carbohydrate 58.0g, fat 21.0 g, saturated fat 8.0g, fibre 4.0g, sugar 35.0g, salt 0.22 g

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