Wholemeal Rhubarb and Strawberry Crumble

Name: Wholemeal Rhubarb and Strawberry Crumble
Cook time: PT40-45 M
Yield: 1 large crumble or 2 smaller ones
Ingredients: RHUBARB AND STRAWBERRY BASE 600g rhubarb 150g strawberries 3 tbsp water 150g caster sugar; CRUMBLE TOPPING 300g Doves Farm Organic Fine Plain Wholemeal Flour 200g soft brown sugar 200g butter or vegan butter 2 tbsp porridge oats

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40-45 minutes 1 large crumble or 2 smaller ones Nuts Vegetarian,Vegan

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About this recipe:

The complimentary summer flavours of rhubarb and strawberry combine with wholemeal flour, to make this a winning pudding that will have people asking for seconds.

Equipment:

1 large or 2 smaller oven dishes and 2 x mixing bowls

Ingredients:

RHUBARB AND STRAWBERRY BASE
600g rhubarb
150g strawberries
3 tbsp water
150g caster sugar

CRUMBLE TOPPING
300g Doves Farm Organic Fine Plain Wholemeal Flour
200g soft brown sugar
200g butter or vegan butter
2 tbsp porridge oats

Method:

180°C, Fan 160°C, 350°F, Gas 4

Pre-heat the oven.
Chop the rhubarb into 2cm/¾” lengths and put it into a large oven dish or two smaller ones.
Quarter the strawberries and add them to the dish.
Add the water.
Sprinkle over the sugar and stir to combine.
Put the flour and brown sugar into a mixing bowl.
Slice the butter into small cubes, add them to the bowl and using a fork, roughly mix it into the flour to create lumpy ‘breadcrumbs.
Tip the mixture over the prepared fruit.
Scatter the oats over the top.
Bake for 40-45 minutes.