Rhubarb Crumble

Really easy… and so so tasty!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by chopping the rhubarb and strawberries, and set aside

Step 2

Preheat the oven to 180C/160C Fan/Gas 4

Step 3

Place the rhubarb sticks (roughly 3 inches long) in an oven-proof dish. Sprinkle with 4 tablespoons of water and the caster sugar. Roast for 10 minutes. Add the strawberries, the ginger paste, cinnamon and nutmeg and mix well

Step 4

Separately, combine the butter and the flour in a glass bowl, add the flaked almonds and mix in the demerara sugar to make the crumble topping. Spoon over the fruit and bake for 35–45 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling is bubbling

Step 5

Serve with either warm custard or cold double cream