Rhubarb and Strawberry Crumble
1990s · typewriter
Serves 4 servings · 15 min prep · 30 min cook
Some details on this card were ambiguous — see notes.
rhubarbstrawberrycrumblebakedsimple
Ingredients
- 1.4 cup rhubarb, peeled and diced
- 2.1 cup strawberries, halved if large
- 3.25 gram sugar
- 4.cornflour, heaped teaspoon
- 5.110 gram unsalted butter, at room temperature; for crumble
- 6.165 gram brown sugar, for crumble
- 7.75 gram plain flour, for crumble
- 8.75 gram quick oats, for crumble
Method
- 1.Preheat the oven to 200°C.
- 2.Grease a smallish soufflé or gratin dish. Place the rhubarb and strawberries in this dish and lightly mix through the sugar and cornflour.
- 3.Mix the crumble ingredients together either by hand or in the food processor and place on top.
- 4.Cook for 25–30 minutes. The juices should bubble up and the top be golden.
- 5.Serve with thick cream or vanilla ice-cream.
Notes
- Recipe from 'Plates' cookbook, 'Sweet Plates' chapter.
- Card note: 'Rhubarb is often overlooked as being rather pedestrian. However, I have fond memories of it from my childhood. Here, combined with strawberries, it is quite grown up.'
- Gram weights for crumble ingredients are inconsistent with the cup measures on the card (½ cup brown sugar = ~100g, not 165g; ⅓ cup flour = ~40g, not 75g). Gram values used as primary since they were explicitly printed.