Ingredients
- 1 large bunch of rhubarb, washed and trimmed and cut into 3cm pieces
- 2 generous cups of strawberries
- 1 1/3 cups caster sugar
- 200g unsalted butter
- Zest of 1 lemon
- 1 2/3 cups plain flour
- 2/3 cup rolled oats
- Thick cream to serve
Method
- Preheat oven to 180°C.
- Place rhubarb, strawberries, lemon zest, and 2/3 cup sugar in a saucepan over medium heat and cook until rhubarb starts to soften (about 10 minutes). Remove from heat to cool.
- In another bowl, mix butter, flour, oats and 1 cup sugar to make the crumble.
- Transfer rhubarb mixture to a baking dish and place crumble on top.
- Bake in the oven for 20 minutes. Increase oven temperature to 200°C and bake for another 20 minutes until the top turns golden and crunchy.
- Serve hot with cream.
