Rhubarb & strawberry crumble with custard

Rhubarb & strawberry crumble with custard

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(36 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 nuts
  • 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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Comments, questions and tips

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beclam
8th Jun, 2012
5.05
This is one of the nicest crumbles i have ever made, absolutely gorgeous.
traceymcv
20th May, 2012
5.05
Definately strain off the juice from the rhubarb and strawberries to use as a sauce when serving and double up the crumble topping. Absolutely delicious dessert and really easy to prepare. Yummy!
laz_robison
30th Apr, 2012
5.05
Absolutely yummy, the only down side was having to share it!
louiseprice789
12th Apr, 2012
5.05
This was really delicious. I'm not actually a big fan of rhubarb, but I thought this was lovely. The strawberries were a great addition. I didn't have any pine nuts but I did add a sprinkle of porridge oats because I love them in crumble topping. Yum.
millieminor
30th Mar, 2012
5.05
This recipe is fabulous. Followed the recipe except changed pine nuts for flaked almonds. The flavour is really good even using the hard spanish strawberries in the supermarkets at the moment.
pastypete
21st Jun, 2011
5.05
Love this recipe. I always do it seasonally and pick the fruit from my garden. Also as a crumble fanatic, I always do a double amount of crumble, for the same cooking time and it always comes out perfick!
vivaves
6th Jun, 2011
5.05
This is lovely (said in a Greg Wallace voice). Agree with FranticFlapjack about serving warm rather than hot - you do get better balance of flavours that way. I have also cooked the rhubarb and strawberry mix as a dessert in itself - gorgeous with custard, vanilla icecream or (sorry) evap milk!
gisellepicillo
7th May, 2011
Does anyone know the quantity of rhubarb to use in this dish?
imol-e
6th Mar, 2011
5.05
Yum - strawberry/ rhubarb combo is a sure winner. Next time I will make more topping to make it even better.
andreabutler
6th Mar, 2011
Could anybody tell me how much rhubarb to use. Does "one roasted rhubarb" mean one stick? thank you

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