It’s a rainy day here, the first after a long spell of dry weather. With lockdown still in full force, it is a great day for comfort baking. Enter this strawberry and rhubarb crumble. There is something so incredibly comforting about crumble and this one is truly delicious. The bite of the ginger lifts the entire thing, just perfect. Keep it suitable for spring by serving it with some cold vanilla ice cream.
Strawberry and rhubarb are a match made in heaven, but add in fresh ginger and you have a triple combo. I have added mixed nuts to the crumble topping to add a little crunch to the occasion. Something I have always loved doing and adds to the texture and flavour. I have pre-softened the fruit here, I feel it speeds up the whole process. It’s also a step you can do ahead of time. Then the crumble only has to go into the oven for 20 minutes instead of 45.
Strawberry, Rhubarb & Ginger Crumble
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
- 400g strawberries
- 300g rhubarb
- Thumb size piece of ginger
- 50g mixed nuts, crushed
- 100g plus 2 tbsp granulated sugar
- 50g plain flour
- 1 tsp cornflour
- 50g oats
- 50g cold un-salted butter
Strawberries and rhubarb freeze great, save some for the autumn when crumble season is at its peak.
- Halve strawberries and chop rhubarb into chunks. Add to a pan with 100g sugar, cornflour and grated ginger. Stir to combine. Cook on high heat for 10 mins until softening.
- If using immediately, spoon into oven proof individual dishes or one large dish. If saving for later, simply allow the pan to cool then pop it in the fridge.
- For crumble topping, crush nuts then add to a bowl with 2 tbsp sugar, flour and oats. Chop the cold butter into small cubes and then using your fingers, make a crumb like consistency buy rubbing the mixture together between your fingers.
- Spoon crumble mixture over the fruit mixture until evenly coated. Pop crumble into a pre-heated oven set to 200c/gars mark 6/300f for 20 minutes until bubbling and golden.