Rhubarb and strawberry crumble
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Time to make:
42 mins (Hands-on time: 12 mins, Cooking time: 30 mins)
$3.02 per serve
(at time of publication)
Full ingredients list:
- 1 large bunch rhubarb (about 10 thin stalks), trimmed
- 1/3 cup caster sugar
- 250g punnet strawberries, hulled
- 1/3 cup self-raising flour
- 40g dairy-free reduced-fat table spread (eg. Nuttelex Lite)
- 1 tablespoon slivered almonds
- 1 tablespoon icing sugar
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C and line a baking tray with baking paper. Cut rhubarb into 3cm pieces and place onto prepared tray. Sprinkle with 2 tablespoons of the caster sugar. Bake for 10–15 minutes, or until rhubarb is just tender. Cool. Combine rhubarb and strawberries and spoon into 4 x 2/3 cup-capacity ramekins or baking dishes.
Step 2 Place flour into a bowl. Rub table spread into flour until mixture resembles chunky breadcrumbs. Stir in remaining caster sugar and almonds. Sprinkle over fruit. Bake for 20 minutes, or until topping is golden. Dust with icing sugar before serving.
About this recipe
First published: July 2012