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Rhubarb & strawberry crumble with custard

Rhubarb & strawberry crumble with custard

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A star rating of 4.8 out of 5.41 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 1¼ hours
  • Easy
  • Serves 4

The perfect family pudding

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal433
fat21g
saturates8g
carbs58g
sugars35g
fibre4g
protein7g
low insalt0.22g
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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 almond
  • 50g butter , room temperature, chopped
  • finely grated zest 1 small orange
  • 2 handfuls pine nuts
  • serve with the best custard you can buy

Method

  • STEP 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.)

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2005

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Overall rating

A star rating of 4.8 out of 5.41 ratings
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