Small Batch Strawberry Rhubarb Crumble
A small batch crumble recipe, making 2-3 portions. A sweet but tangy fruit base made with rhubarb and strawberres is topped with a buttery, sweet and nutty crumble.
Equipment
- 1 Small Bowl
- 1 small baking dish
Ingredients
- 100 grams rhubarb, chopped
- 100 grams strawberries, chopped fresh or frozen
- 75 grams caster sugar
- 10 grams cornflour
Crumble Topping
- 75 grams plain flour
- 40 grams brown sugar
- 50 grams soft butter
- 20 grams chopped mixed nuts
- 20 grams oats
Instructions
- Preheat oven to 180°c(360°f) or 170°c(340°f) if fan assisted.
- In a bowl, add the chopped rhubarb, chopped strawberries, caster sugar and cornflour. Toss together until te fruit is completely coated.
- Transfer the fruit to the baking dish.
- In a bowl, add the flour and brown sugar and mix together. Add the soft butter and mix until it resembles breadcrumbs.
- Add the oats and nuts and mix. Sprinkle this all over the fruit in the baking dish.
- Bake for 35-45 minutes until the top is golden brown and the fruit underneath is bubbling and soft when poked with a knife.
- Allow to cool slightly before serving. Leftovers can be cooled and kept tightly wrapped or transferred to an airtight container in the fridge for up to 5 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.