Rhubarb & strawberry crumble with custard

Rhubarb & strawberry crumble with custard

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(35 ratings)

Ready in 1¼ hours

Easy

Serves 4
The perfect family pudding

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal433
  • fat21g
  • saturates8g
  • carbs58g
  • sugars35g
  • fibre4g
  • protein7g
  • salt0.22g
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Ingredients

  • 1 x Roasted rhubarb (see 'goes well with' below)
    Rhubarb

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 250g strawberries, hulled and halved
    Strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

For the crumble

  • 85g plain flour
  • 50g golden caster sugar
  • 25g ground almond
  • 50g butter, room temperature, chopped
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • finely grated zest 1 small orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 handfuls pine nut
  • serve with the best custard you can buy

Method

  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.

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