We in Ireland have a great rhubarb season where we’re so lucky to be able to get fresh, zingy rhubarb and use it in our favourite dishes. The sweetness of strawberries combines really well with rhubarb in this crumble and we up the nutritional value of the overall dish by adding in oats.

If you are watching your sugar intake, you can substitute the caster sugar for a sweetener of choice. I would err on the lower end of the sugar quantity as sweeteners can be more intense than regular sugar.

A crumble of any type is a great “go to” dessert and one that is so easy to adapt to whatever fruit is in season or just in your freezer! I love to add oats to my crumble toppings to give them more crunch and texture but it’s a personal choice and if you prefer not to, then just blitz the crumble ingredients in a food processor rather than using your hands or a pastry cutter.

This will easily serve 8 – 10 people. You can make ahead and heat it gently in the oven before serving. It will keep in the fridge for 2-3 days after baking and cooling.

Ingredients:

• 6-8 Rhubarb stalks, washed and cut into bite size pieces
• 1 punnet ripe Strawberries, hulled and chopped into bite size pieces
• 150g – 180g Caster Sugar

Topping:

• 180g Plain Gluten Free Flour
• 80g Brown Sugar
• 115g Butter
• 40g Gluten Free Oats

Preheat oven to 180C Fan and grease a 20cm / 8″ square tin.

Method:

In a large bowl, add in the rhubarb pieces and chopped strawberries together followed by the caster sugar. Stir to give everything a coating and transfer this to the prepared tin. Set aside while you make the topping.

To make the topping, mix together the flour, brown sugar, butter and oats. As when making pastry, rub together until you have pieces like croutons. If you prefer a finer topping, add these ingredients into a food processor and blitz together.

Sprinkle the crumble topping evenly all over the fruit, right out to the edges. I like to add some pecans on top for added crunch for that’s optional. Bake for 40 – 45 minutes until you see the fruit filling bubbling and like jam and the crumble topping is golden. Serve with custard or cream.

Be sure to tag me with your pictures when you make this delicious, comforting dessert and leave me a review below.

Baking with Love

Soraya x