Rather by accident, I passed by the market this week and came across some beautiful, fresh rhubarb, as well as the first locally grown strawberries. What else can you make of such beautiful produce, but some delicious strawberry rhubarb crumble. I just love the sweetness of strawberries with the zesty taste of rhubarb. Add some sweet crumble and you have perfection.
You can serve the cake for brunch, as a treat in the afternoon and it also tastes great as dessert after dinner. Without further ado, I present you the recipe for this great and easy springtime cake.
Strawberry Rhubarb Cumble Recipe
For The Crumble
100 g rolled oats
100 g flour
80 g sugar
100 g butter
For The Filling
250 g strawberries
350 g rhubarb
2 tsp sugar
1 tsp butter
1 pinch of salt
1 pinch of ground vanilla
Some lemon juice
Wash the rhubarb and chop it into 1 cm long pieces. Cook the rhubarb over medium heat and add a little bit of water so it does not stick to your pan. Stir frequently. Add the butter and the vanilla and cook until the rhubarb starts to turn soft. In the meantime clean and chop the strawberries into quarters and mix them with the rhubarb. Add two tablespoons of sugar, as well as some lemon juice. Reduce the heat and let the filling simmer for a few more minutes until the sugar has dissolved.
Preheat the oven to 180° C on air circulation.
Mix the oats, with the flour and sugar in a bowl. Chop the butter into small cubes and knead it into the oats and flour using your fingertips. As soon as your dough starts falling apart into even crumbs, it’s perfect.
Transfer the filling into an ovenproof pie form and cover it with the crumble mixture. Bake it in the oven for approximately 20 minutes or until golden and cooked through.
You can enjoy the crumble warm and cold. Add some vanilla ice cream or sauce if you want. I also like to add a little dollop of plain yoghurt before serving.