Another Strawberry Rhubarb crumble

By á-478

Ingredients

• For the filling:
• 600 g of rhubarb, cut into one inch pieces
• (about 2 cups)
• 400 g of fresh strawberries, hulled and cut into quarters
• (about 1 quart)
• the juice of one lemon
• 100 g of sugar
• 3 TBS cornflour (cornstarch)
• pinch of salt
• For the topping:
• 200 g of flour
• (about 1 1/3 cup)
• 1 tsp of baking powder
• 3 TBS caster sugar
• 3 TBS demerara sugar
• the zest of one lemon
• 4 ounces butter, melted
• (1/2 cup)
• 1/2 tsp vanilla extract
• 1/4 tsp of ground cinnamon

Preparation

Step 1

First make the topping. Whisk together the flour, baking powder, both sugars and the lemon zest. Stir the melted butter together with the vanilla and the cinnamon. Stir this into the flour mixture and mix together with a fork until it clumps, making both large and small bits.

Preheat the oven to 190*C/375*F/ gas mark 5.

Place the fruit into a bowl along with the flour, sgar and salt. Add the lemon juice and toss together. Dump into a large square baking dish.

Cover the fruit thickly and evenly with the crumble topping. Place on a baking tray and bake for 40 to 50 minutes, until the crumble topping is golden brown and the fruit is bubbling beneath. Cover with foil if your topping starts to brown too quickly without the fruit cooking.