I got a batch of rhubarb from my parent's kind neighbour. I resisted the temptation of cooking it and eating it plain and I do love a crumble, so the decision was made.
As I have told you before, Graham hates rhubarb, well, he professes to! However, I had great success with the rhubarb goo, which I tricked him into eating, by adding strawberries. I thought the same tactic might work with crumble. I wasn't too mean, I told him what was in it this time!
It was a success, he loved it! Although he did approach it with caution, he is such a baby!
Strawberry & Rhubarb Crumble
200g/5oz plain flour, sieved pinch of salt
100g/2 1/2oz porridge oats
175g/6oz demerara sugar
200g/7oz unsalted butter, cubed at room temperature
1 handful raisins
Knob of butter for greasing
450g/1 lb strawberries, halved
450g/1 lb rhubarb, cut into chunks
50g/5oz demerara sugar
Preheat the oven to 180C/350F/Gas 4.
Mix the flour, porridge oats and sugar in a large bowl. Add the butter and rub between your fingers until it is the texture of breadcrumbs. Stir in the raisins.
Place the fruit in another bowl and mix with the sugar.
Butter a large ovenproof dish. Pour in the fruit and top with the crumble mixture.
Bake for 40 mins until the crumble mixture is starting to brown and the fruit mixture is bubbling!
I mixed porridge oats into the basic crumble mix for a crunchier finish (a good tip from Graham's dad). I added the raisins on a whim, but didn't add enough of them.
When the crumble is cold, it turns into a moist fruit flapjack! I actually preferred it cold, it really brought out the flavour of the fruit and it didn't have to fight for dominance with ice cream or custard!