On the way home from work I popped into the shops to buy some mince for dinner. And there in the supermarket were glorious red stalks of rhubarb. mmmmm... yummm. Time for apple and rhubarb crumble methinks! But whats there? Strawberries... fresh ripe and rosy red. So red apples instead of green and all the makings are there for a gloriously fresh and delicious fruit crumble. And in perfect timing, this month's Monthly Mingle is on the theme of Spring Fruit Sensation, and Mike's Table is focusing on Strawberry Seduction... mmmm...
Red Fruit Crumble (original recipe by Kiriel)
500g Strawberries, hulled
330g rhubarb (2 long stalks or 3 medium)
3 gala apples
2 dessert spoons caster sugar
2 tsp lemon juice
1 cup plain flour
1 cup rolled oates
3/4 cup brown sugar
Clean the rhubarb and cut into pieces about 2cm in size. Core and chop the apple into chunks a similar size to the strawberries and sprinkle with the lemon juice to keep the apple white. Put rhubarb, strawberries and apples into a wide casserole dish. Just before topping with crumble, sprinkle with the caster sugar.
To make the crumble: Rub butter into flour to create something the consistency of breadcrumbs. Mix in brown sugar and oats.
Spread generously over the fruit and bake at 190 degrees for 20 minutes. Allow to cool just a little so the sauce will thicken up before serving.