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Crumble has to be one of the easiest desserts to prepare and it is extremely easy to adapt, using whatever fruit is in season. You can also vary the ingredients for the crumble mix itself; I sometimes use wholemeal flour and nuts, but I'm a complete stickler for using jumbo oats as they really give the dessert a crunchy, nutty texture. This crunchy rhubarb and strawberry crumble makes the best of fantastic, in-season Irish produce and is pure simplicity with phenomenal results. Serves four. For the crumble: 150g plain flour 150g jumbo oat flakes 175g brown sugar 200g butter For the filling: 600g strawberries 5 medium stalks rhubarb 1 tbsp strong white flour 60g brown sugar Juice of ½ lemon A drizzle of cream to serve 1- Pre-heat the oven to 190°C/Gas Mark 5. In a mixing bowl, add the flour, oat flakes, brown sugar and butter. Rub all the ingredients together with your fingertips until you are left with chunky breadcrumbs. 2- In a large baking tin, toss the strawberries and rhubarb with the flour, sugar and lemon juice until combined. 3- Put the crumble mix on top of the rhubarb and strawberries and arrange until everything is evenly covered. Pop in the oven to bake for 35-40 minutes or until the crumble topping is golden brown and the fruit is soft and bubbling beneath. 4-Serve in generous portions with a drizzle of fresh cream. Get a copy of my latest cook book, Everyday Cook: US AMAZON: UK AMAZON: Check out my meal planning website: Use the code DONAL20 for 20% off at the checkout. Subscribe to my channel: Follow me on Twitter: Like my Facebook page: Follow me on Instagram: Follow me on Pinterest: Shop for my Kitchen Equipment Essentials: Check out my cookbooks:
