Strawberry and rhubarb crumble

This delicious and easy pudding helps you squeeze out the last flavours of summer while bringing in some warming, autumnal ingredients too. 

A dash of ginger wine and the crunchy bar crumble topping help male this recipe a little more than your everyday crumble.

Serves: 6   Prep time: 15 minutes   Cooking time: 40 minutes

You’ll need

• 500g rhubarb
• 100ml water
• 100 grams golden caster sugar
• 1 tbsp Stones ginger wine
• 250g strawberries
• 75g butter
• 175g self-raising flour
• 1/2 tsp ground ginger
• 60g Demerera sugar
• 1 Crunchie bar, crushed

Method

1. Preheat your oven to 180c.
2. Trim and cut the rhubarb and place half of it in a saucepan with the golden caster sugar, the water and the ginger wine and simmer gently until syrupy.
3. Halve the strawberries the place all the fruit and rhubarb syrup into a baking dish.
4. To make the crumble, put the butter, flour into a bowl and rub with your fingers until it resembles bread crumbs. Stir in the sugar, ginger and the crushed Crunchie bar and sprinkle generously over the fruit.
5. Bake for 30 minutes until golden and bubbling.

Recipe courtesy of BerryWorld

The following two tabs change content below.

• Bio
• Latest Posts

Rachel - Silversurfers Assistant Editor

Hello there! I’m Rachel and I’m the Assistant Editor for Silversurfers. I work behind the scenes to bring interesting, informative and entertaining subject matter to the Silversurfers community. I hope you enjoy the features we have shared with you. Please feel free to comment below and share your thoughts with us, we love to hear from you!

Latest posts by Rachel - Silversurfers Assistant Editor (see all)

• Get Ready for Stir-up Sunday - November 22, 2024
• Warming Soups - November 15, 2024
• What’s your favourite scary film? - October 26, 2024
• Easy Traybakes for National Baking Week - October 14, 2024
• Practical tips for living with arthritis - October 11, 2024