Recipe Detail

Prep 20 mins | Cook 20-25 mins | Serves 4

Butter or margarine, for greasing

1 large bunch rhubarb*, trimmed

250g strawberries, hulled and halved

11⁄2 tbs caster sugar

1⁄3 cup plain flour

1⁄4 cup brown sugar

50g butter, chopped

Greek-style yoghurt, custard or ice-cream, to serve

* You’ll need about 400g of trimmed rhubarb stems

STEP 1: Preheat oven to 180°C/160°C fan-forced. Grease 4 teacups or 4 x 1 cup ovenproof ramekins with butter and place on a baking tray lined with baking paper.

STEP 2:  Wash rhubarb well in cold water. Cut into 1⁄2cm-thick slices and place in a bowl. Add strawberries and caster sugar. Toss to combine. Place fruit in prepared cups or ramekins.

STEP 3:  To make crumble, combine flour and brown sugar in a bowl. Rub in butter until coarse crumbs form. Sprinkle crumble over fruit. Bake for 20-25 minutes until fruit is tender and crumble is golden. Serve with Greek yoghurt, custard or ice-cream.