• Prep Time
    20 minutes
  • Cook Time
    30-40 minutes
  • Difficulty
    medium
  • Serves
    6
  • Author
    Jo's Recipe Book

Pudding

Strawberry & Rhubarb Crumble

Try our comforting Strawberry & Rhubarb Crumble for a tasty twist on a classic dessert.

Send CBD11609-134E-4781-B531-727418A5E9EB

400g fresh rhubarb, cut into 3cm chunks

1tbsp soft brown sugar

150g fresh strawberries cut into halves or quarters

2tbsp St. Dalfour Strawberry & Rhubarb Preserve

1tbsp cornflour

1tsp vanilla extract

½ tsp nutmeg

Zest of a lemon

One pack of ready roll shortcrust pastry

1tbsp butter

250g plain flour, sifted

150g cold butter cut into cubes

60g rolled oats

Method

Preheat oven to 190C

Heat the rhubarb in a pan with a few tbsps of water and leave to soften

Meanwhile, with cold hands, rub together the cold butter and flour before mixing in the caster sugar and oats to make a crumbly mixture and set aside

Once the rhubarb has softened, stir in the vanilla, nutmeg, St. Dalfour Strawberry & Rhubarb Preserve, lemon zest cornflour and strawberries

Put the mixture into a baking dish and spread over the crumble topping

Sprinkle a little brown sugar on top and bake in the oven for 30-40 min until the top is golden brown