Strawberry and rhubarb crumble

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

1. Preheat oven to 180°C.
2. 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.
3. In another bowl, mix butter, flour, oats and 1 cup sugar to make the crumble.
4. Transfer rhubarb mixture to a baking dish and place crumble on top.
5. 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.
6. Serve hot with cream.