25 January 2024

Rhubarb and Berry Crumble

RECIPE & PHOTOGRAPHER: Jaz Mathisen

Resident Station Cook.

My girls’ favourite activity at the moment is sneaking into our berry house to hunt for ripe raspberries and strawberries; but any they miss go into this crumble. It’s the perfect use for any berries that have become a little too soft. Substitute the strawberries for raspberries, blackberries – any berries really – and serve with cream, ice cream or custard for a delicious, summery desert.


Rhubarb and berry crumble served in an enamel dish.

INGREDIENTS

5 stalks of rhubarb (approximately 2 cups), chopped into 1cm pieces

2 cups strawberries (fresh or frozen)

¼ cup sugar

1 tbsp freshly squeezed orange juice

 

1 cup self-raising flour

1 cup rolled oats

½ cup brown sugar

½ cup desiccated coconut

1 tbsp ground ginger or cinnamon

90g softened butter

METHOD

To make the pastry, process the butter, flour

Preheat the oven to 180 degrees

Combine the rhubarb, strawberries, sugar and freshly squeezed orange juice and put into a baking dish.

In a large bowl add the flour, oats, brown sugar, coconut and spice. Rub in the butter with your fingertips until you have a soft, crumbly topping. You can also do this step in your cake mixer if you have one.

Sprinkle the crumb over the fruit and bake in the oven for 30-35 minutes or until golden on top.

This recipe featured in our January Social Club newsletter.

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