Roughly chopped fruit with a dash of ginger wine and a crunchy bar crumble topping! This pudd is a great way to have something warming that still tastes like summer.

  • Serves: 6
  • Prep time: 15 mins
  • Cook time: 40 mins
  • Serves: 6
  • Prep time: 15 mins
  • Cook time: 40 mins
Strawberry & Rhubarb Crumble
  1. Preheat your oven to 180c.
  2. Trim and cut the rhubarb and place half of it in a saucepan with the golden caster sugar, the water and the ginger wine and simmer gently until syrupy.
  3. Halve the strawberries the place all the fruit and rhubarb syrup into a baking dish.
  4. To make the crumble, put the butter, flour into a bowl and rub with your fingers until it resembles bread crumbs. Stir in the sugar, ginger and the crushed Crunchie bar and sprinkle generously over the fruit.
  5. Bake for 30 minutes until golden and bubbling.

Ingredients

  • 500g rhubarb
  • 100ml water
  • 100 grams golden caster sugar
  • 1 tbsp Stones ginger wine
  • 250g BerryWorld Strawberries
  • 75g butter
  • 175g self-raising flour
  • 1/2 tsp ground ginger
  • 60g Demerera sugar
  • 1 Crunchie bar, crushed