Rhubarb & Strawberry Crumble With Custard
Indulge in the perfect balance of tart and sweet flavors with this delectable roasted rhubarb and strawberry crumble. Crowned with a golden, nutty topping, this comforting dessert is best enjoyed warm and paired with a dollop of luxurious custard.
— Constant Cookbook
Ingredients
- 1 x Roasted rhubarb (see 'goes well with' below)
- 250g strawberries , hulled and halved
- 85g plain flour
- 50g golden caster sugar
- 25g ground almonds
- 50g butter , room temperature, chopped
- finely grated zest 1 small orange
- 2 handfuls pine nuts
- serve with the best custard you can buy
Instructions
- Heat oven to 200C/fan 180C/gas 6. Prepare the Roasted rhubarb adding the halved strawberries after 15 mins of cooking. Cook, uncovered, for a further 5 mins until the rhubarb is tender and the strawberries slightly softened. Tip into a shallow dish, about 25 x 18 x 5cm, with enough of the syrupy juices to keep the fruit juicy. (Any leftover can be served with the crumble.)
- While the fruits are roasting, prepare the crumble. Mix the flour, sugar and ground almonds, then add the butter and rub together to make coarse crumbs. Stir in the orange zest.
- Spoon the crumble loosely over the fruit, then scatter with the pine nuts. Bake straight away for 25 mins until golden and bubbly. Cool a little before serving with custard and any remaining syrup.
Yield
Serves 4
Nutrition
- Calories: 433 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 58 grams carbohydrates
- Sugar Content: 35 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.22 milligram of sodium
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