The juicy rhubarb and sweet strawberries transform a cold-weather pudding into a treat worthy of a summer get-together.
- Prepare15 mins
- Cook45 mins
- Total time1 hr
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.