Strawberry & Rhuburb Crumble

Baking Pan	Enamel 12cm Enamel Pie Dish 4 Pack
Serves	4

Ingredients

Crumble Topping
2 ½ cups plain flour
teaspoon baking powder
Pinch of salt
⅓ cup raw sugar
⅓ cup brown sugar
Zest of 1 lemon
280g butter, melted

Strawberry & Rhubarb Filling
5-6 rhubarb stalks, chopped into 2-3cm pieces
2 cups frozen (or fresh) strawberries, chopped
1 tablespoon fresh lemon juice
1 cup raw sugar
3 tbsp cornflour
Pinch of salt
Vanilla ice cream, for serving

Nothing beats a crumble topped with ice cream or custard. With caramelised baked fruit and that crunchy topping, it will be hard to stop at one!
Created by Melissa Darr

Method

Step 1

Preheat the oven to 180⁰C (Fan bake).

Step 2

Topping: In a bowl add the flour, baking powder, salt, sugars, and lemon zest and stir to combine. Add in the melted butter and stir to combine to form small clumps. Pop into the fridge while making the filling.

Step 3

Filling: In a large bowl combine the rhubarb, strawberries, lemon juice, sugar, salt and corn flour. Mix to combine and then set aside for 10 minutes to let the fruit macerate and the corn flour dissolve into the fruit liquid.

Step 4

Scoop the fruit mixture evenly into 4 x 12cm pie dishes and top with the crumble topping. Place the pie dishes onto a large baking tray and bake for 40-45 minutes or until golden. If the topping starts to brown to quickly cover with foil.

Step 5

Remove from the oven and let sit for 15 minutes before serving with vanilla ice-cream.

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