Squashed strawberry and rhubarb crumble

Yeah I know, you don’t believe me do you?  And it might not be my first choice of crumble but hear me out.  Sometimes, in our food waste fight, sometimes we’re going to try things that aren’t our first choice.  We’re going to look again at the bashed up berries, brought home from the after-school picnic and not reason that, if it’s going in the food-waste bin or home compost, that it’s okay, that it doesn’t matter.  It matters!  You bought the berries: you stood in the supermarket.  You thought about how much they cost, or you decided not to buy the organic because they cost more.
Hot strawberries? *With* rhubarb? Come on! I know Felicity Cloak dismissed it the other week, but I disagree. It’s sweet, sour and jammy delicious.   I love crumble, and my mum made one every couple of weeks. Always the staples – apple or rhubarb. Any deviation meant my brothers and I bitching and whinging. When I had my own kids, I realised that crumble is the perfect hide-away for a bit of rhubarb and a couple of apples.
Served with double cream, or ice cream if you must, enjoy your zero-waste, squashed strawberry crumble.

Squashed Strawberry & Rhubarb Crumble

Adapted from Jane Baxter for Riverford

Ingredients

  • around 150 grams rhubarb
  • around 200 grams strawberries
  • 1 tablespoon flour
  • 125 grams plain/gluten free flour
  • 50 grams rye/spelt/gluten free oat flour
  • pinch salt
  • 100 grams unsalted butter
  • 75 grams sugar 50 grams for the crumble, 25 to sprinkle on the fruit

Tools

  • Scales and bowl
  • Knife and chopping board
  • Oven proof dish

Optional

  • Food processor

Instructions

  • Turn the oven to 180C

Make the crumble - processor method

  • Place the flour(s), salt, sugar and butter in the food processor. Process until they resemble fine sand.

Make the crumble by hand

  • With the crumble ingredients, rub the butter into the flour and sugar, rubbing in but not pressing down to clump the butter together. It will take around 5 minutes.

Prepare the fruit

  • Cut the rhubarb into 2cm long pieces. Cut any large strawberries in half and sprinkle the flour over turning the berries around. Sprinkle over the 25 of sugar.
  • Sprinkle the crumble over, taking care to not press it down too hard
  • Bake for around 30 minutes, or until the crumble is golden brown and the fruit is bubbling up the sides.

Storage

  • Crumble isn't as good reheated. If you're making this to use up old fruit but you won't eat it all, freeze the filing on its own, or the uncooked crumble in a freezer and oven-proof dish. You can cook through from frozen, it'll just take longer.

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