Rhubarb, Strawberry & Ginger Crumble

    Total cooking time: Prep 15. Total 55 minutes.

Servings: 6

You will need:
  • 500g Rhubarb, sliced into 3cm pieces
  • 100g Caster sugar
  • 50ml Cold water
  • 50g Finely chopped stem ginger
  • 2 packs Fruit Bowl Strawberry Fruit Flakes
  • 100g Plain flour, sieved
  • 100g Porridge oats
  • 100g Butter, cubed (at room temperature
  • 60g Demerara sugar
  • 1/2 tsp Ground cinnamon (optional)
  1. Preheat the oven to 190°C, Gas Mark 5. Adjust for a fan assisted oven as necessary.
  2. Mix together the rhubarb, ginger and Strawberry Flakes and place in a large ovenproof dish.
  3. Sprinkle over the water and caster sugar.
  4. Place the flour, oats, sugar and cinnamon (if using) into a bowl and mix well. Add the butter and rub into the mix using tour fingertips until mixed well.
  5. Break the mixture into chunks and scatter evenly over the fruit mix.
  6. Bake for 40 minutes in the centre of the oven or until the top is golden brown and the rhubarb bubbling through at the edges.
  7. Serve hot with cream, custard or ice cream. Enjoy!
  8. To make individual crumbles:

    Follow instructions above but divide the fruit and crumble mix between 6 individual ramekin dishes and bake for 20 - 25 minutes.
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