Rhubarb, Strawberry & Blueberry Crumble

Serves: 6
Time: 30 mins
Difficulty:

Ingredients:

1kg Rhubarb washed & cut into 2cm pieces
500g Strawberries
160g Blueberries
200ml Elderflower Cordial
200ml Water
For the Crumble Topping:
100g Plain Flour
100g Soft Brown Sugar
100g Butter
60g Porridge Oats
40g Flaked Almonds

Pre-heat oven to 170ºC.

Place rhubarb in a saucepan with the cordial & water and gently simmer for 7-10 minutes till just cooked. Take off the heat and add the strawberries & blueberries and place in an oven-proof dish and keep warm.

For the crumble, whiz the flour, butter & sugar in a food processor until it crumbs, then mix in the oats & flaked almonds and place in a roasting tin and bake for 10-15 minutes. Then sprinkle on top of the fruit and serve.

The baked crumble mixture will keep in the fridge for at least a week and is delicious sprinkled on plain yoghurt.

Rhubarb, Strawberry & Blueberry Crumble

Ingredients

1kg Rhubarb washed & cut into 2cm pieces
500g Strawberries
160g Blueberries
200ml Elderflower Cordial
200ml Water
For the Crumble Topping:
100g Plain Flour
100g Soft Brown Sugar
100g Butter
60g Porridge Oats
40g Flaked Almonds

Instructions

Pre-heat oven to 170ºC.
Place rhubarb in a saucepan with the cordial & water and gently simmer for 7-10 minutes till just cooked. Take off the heat and add the strawberries & blueberries and place in an oven-proof dish and keep warm.
For the crumble, whiz the flour, butter & sugar in a food processor until it crumbs, then mix in the oats & flaked almonds and place in a roasting tin and bake for 10-15 minutes. Then sprinkle on top of the fruit and serve.
The baked crumble mixture will keep in the fridge for at least a week and is delicious sprinkled on plain yoghurt.