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Rhubarb & strawberry crumble
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400g pack rhubarb, trimmed and cut into 5cm lengths
350g strawberries, quartered
Grated zest and juice of 1 orange
25g light brown soft sugar
FOR THE TOPPING
75g Waitrose Avocado Oil Spread, cold
75g plain flour
100g Waitrose Love Life Gluten Free Rolled Porridge Oats
75g light brown soft sugar
25g ground almonds
50g Waitrose Roasted Chopped Hazelnuts
1 tsp ground cinnamon
Alpro Single Soya, to serve
1 Heat the oven to 180ºC, gas mark 4. In a medium saucepan, toss together the rhubarb and strawberries with the orange zest and sugar, then drizzle the orange juice over the top. Stew gently over a low heat for 8–10 minutes until slightly softened. Pour into a large ovenproof dish and set aside.
2 In a large bowl, combine the avocado oil spread with the plain flour and rub between your fingers until the mixture resembles breadcrumbs (add a sprinkling of oats if the mixture is too tacky). Add the remaining oats, sugar and ground almonds and mix together. Stir in the hazelnuts and cinnamon and spoon the crumble mixture on top of the fruit, in an even layer.
3 Bake for 30–35 minutes or until the fruit is soft and the crumble is golden. Can be eaten hot or cold; pour on some Alpro Single Soya before serving.
Use gluten-free flour to make this a coeliac-friendly pud.
Typical values per serving:
This recipe was first published in May 2018.