The sweet juiciness of the humble strawberry works brilliantly with the tart mouth-watering sourness of rhubarb.
I’ve had a can of strawberries lingering in the back of a cupboard for a long time which I really wanted to use up. However, please feel free to use a punnet of fresh strawberries in their place. I’m sure they will taste far nicer!
But the most absolutely genius part of this dish (if I do say so myself) is the addition of flaked almonds to the crumble topping. Be still my beating heart… <3
- 500 g fresh rhubarb this doesn't need to be exact - use whatever you have, chopped
- 1 tin or 1 punnet of strawberries halved
- 1 tablespoon sugar or honey
- 110 g plain flour
- 175 g butter
- 50 g oats
- 110 g sugar
- 50 g flaked almonds
Pop the rhubarb pieces in a baking dish. Add the strawberries & sprinkle over the sugar evenly. I also added the juice from the tin of strawberries, but you don't need this extra liquid if you are using fresh.
In another bowl soften the butter a little and, using a blunt knife, cut the flour into the butter. You want the 2 to form little balls that look like breadcrumbs, so don't squish it together with your hands as it'll turn into a greasy dough (don't ask me know I know :)
When it kinda resembles breadcrumbs, add in the oats, sugar and almonds, mixing well.
Layer this mix over the fruit and bake for around half an hour, or until the top looks golden and the fruit juices are bubbling.