Rhubarb & strawberry crumble with custard

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Good Food

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1. Heat oven to 200C/fan 180C/gas 6. Prepare the Roasted rhubarb adding the halved strawberries after 15 mins of cooking. Cook, uncovered, for a further 5 mins until the rhubarb is tender and the strawberries slightly softened. Tip into a shallow dish, about 25 x 18 x 5cm, with enough of the syrupy juices to keep the fruit juicy. (Any leftover can be served with the crumble.)
2. 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.
3. Spoon the crumble loosely over the fruit, then scatter with the pine nuts. Bake straight away for 25 mins until golden and bubbly. Cool a little before serving with custard and any remaining syrup.

Per serving

433 kcalories, protein 7g, carbohydrate 58g, fat 21 g, saturated fat 8g, fibre 4g, salt 0.22 g

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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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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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Serves 4

Preperation and cooking times

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 7g, carbohydrate 58g, fat 21 g, saturated fat 8g, fibre 4g, salt 0.22 g

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