Today is my second last day of summer before I return to school.Most of the year groups are already back in school so I'm enjoying my last few days of freedom.Looking back now,at the start of summer I felt like I would never have to return to school.However,gradually the days stretched into weeks and summer has sadly come to an end.The end of summer also means an end to many fruits and vegetables.For this reason I decided to choose some of these fruits to bake with for the last time this summer.I found this delicious recipe for Rhubarb & Strawberry Crumble in Donal Skehan's new cookbook.This recipe is an excellent use for the last batch of strawberries and rhubarb of the summer.
During cooking,the strawberries and the rhubarb release their juices and form a thick,syrupy liquid which complements the crisp,crumbly topping.The addition of jumbo porridge oats gives the topping a very satisfying crunch too!This crumble is deliciously fruity and light,perfect for an end of summer dessert.If you are looking for something delicious and easy to make,then I suggest you give this crumble ago before strawberries and rhubarb dissapear off the shelves of shop altogether.
This crumble was delicious served with a heaping scoop of vanilla ice cream or even just whipped cream.I know my pictures don't do this crumble any favours but forgive me as a crumble is not the easiest thing to present or make look beautiful.
Rhubarb & Strawberry Crumble
200g(5 oz) plain flour
100g jumbo oat flakes
175g(6 oz) soft light brown sugar
200g(7 oz) cold butter,cubed
600g(1 lb 4 oz) fresh strawberries,hulled & halved
5 medium stalks of rhubarb
1 tbsp plain flour
60g(2 1/2 oz) soft light brown sugar
juice of half a lemon
Vanilla ice cream
1.This first step is optional and is not included in Donal's recipe in his book but I always do it no matter what crumble I'm making.Chop the rhubarb into 2.5cm(1 in) pieces and place in a pot.Add a small amount of water to the rhubarb and place over a medium heat to soften slightly for a few minutes.
2.Preheat the oven to 190C(375F),Gas mark 5.
3.Place the flour,oats,soft light brown sugar and butter in a large bowl.Using your finger tips rub the ingredients together until the mixture resembles chunky breadcrumbs.
4.In a large baking dish,toss the strawberries,stewed rhubarb,juice of half a lemon,tbsp of flour and sugar together.Now spread the crumble mixture evenly over the top.
5.Place in the oven for 25-35 minutes until the crumble topping is golden brown and the fruit is soft and bubbling beneath.Serve with either whipped cream or vanilla ice cream.