Before we get to the recipe, do you know that I am now writing family recipes for Baby Centre UK? I am posting new recipes every Friday. I have my own profile page, with a list of the recipes I have posted so far. Please do come by and leave a comment or two. The readers are still a bit nervous of leaving comments, so come over and show them how it is done.
Here are the recipes I have posted so far:
- Perfect Pasta Bake - A twist on Aubergine Parmigiana.
- Spinach & Coconut Dal - My favourite dal. In fact we had it again for dinner last night.
- Red Macaroni Cheese - Made with aged Red Leicester and such a fabulous sauce.
- Tomato, Mushroom & Veggie Sausage Penne - Need I say more?
- Sin-Free Chocolate & Raspberry Super Mousse - A quick mousse, low in fat & high in protein
- 10 Minute Dessert - Strawberry & Oat Pot - Strawberries, oats, yoghurt & mascarpone, mmmmm!
- Cake Pops - My first try at these party favourites, followed by some tips.
- Pebble Beach Bars - A traybake made with crunchies.
And now back to the recipe.
Rhubarb & Berry Crumble
A sumptuous fruit crumble that is so easy to make. A great way to use leftover fruit. You can easily make this vegan by using vegan margarine instead of butter.
- 2-3 stalks rhubarb, cut into chunks
- 100g strawberries
- 200g raspberries
- 4 tbsp caster sugar
- 200g plain flour
- 200g demerara sugar
- 200g butter, cubed
1. Preheat the oven to 180C/350F/Gas 4.2. Gently cook the rhubarb for a few minutes in a little boiling water until starting to soften.3. Mix the flour and demerara sugar in a large bowl. Add the butter and rub between your fingers until it is the texture of breadcrumbs4. Drain the rhubarb and mix with the other berries. Pour into a large ovenproof dish and sprinkle with the caster sugar.5. Sprinkle the crumble mixture over the fruit and bake for approximately 30 minutes until golden and bubbling.
Yield: Makes 1 fruit crumble