Print Recipe

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.