Rhubarb & strawberry crumble
The juicy rhubarb and sweet strawberries transform a cold-weather pudding into a treat worthy of a summer get-together.
- Serves6
- CourseDessert
- Prepare15 mins
- Cook45 mins
- Total time1 hr
Ingredients
- 400g Cooks’ Ingredients Forced Rhubarb
- 400g essential Waitrose British Strawberries
- 2 star anise
- 75g light brown soft sugar
- 1 large orange, zest and juice
For the topping:
- 150g porridge oats
- 100g plain flour
- 100g chilled butter, diced
- 2 tbsp clear honey
- 100g light brown soft sugar
- 50g Waitrose Roasted Chopped Hazelnuts
Method
Preheat the oven to 180ºC, gas mark 4. Place the rhubarb, strawberries, star anise, sugar, orange zest and juice in a large ovenproof dish.
Place the oats, flour and butter in a bowl then, using your fingertips, rub in the butter until it resembles breadcrumbs. Add the honey, sugar and hazelnuts then rub together to form small clumps.
Scatter the oaty crumble over the fruit. Sit the dish on a baking sheet in the oven and cook for 45 minutes until the fruit is tender, bubbling around the edges and the top is crunchy and golden brown.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,118kJ/ 505kcals |
---|---|
Fat | 21.4g |
Saturated Fat | 9.5g |
Carbohydrates | 71.1g |
Sugars | 43.6g |
Fibre | 4.9g |
Protein | 6.9g |
Salt | 0.3g |