Vegetarian, Nut Free

Strawberry & Rhubarb Crumble

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.

  • Preheat your oven to 180c.
  • 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.
  • Halve the strawberries then place all the fruit and rhubarb syrup into a baking dish.
  • 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.
  • Bake for 30 minutes until golden and bubbling.
Serves: 6
Prep time: 15 min
Cook time: 30 min

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

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