Recipe and words by Klara Risberg
Who doesn’t love crumble? Add a fudgy cookie layer to it and I promise you won’t have any leftovers!
The fruit layer can be swapped to any fruits or berries in season, personally I am a sucker for this combo. You can even sneak in pieces of white chocolate in the topping.
Strawberry and Rhubarb Crumble
500g mix of rhubarb and strawberries
Zest of 1 lemon and 1 tbsp lemon juice
1-2 tbsp corn starch
100g soft butter
3 tbsp golden syrup
1 tsp vanilla paste
1 tsp baking powder
160 g plain flour (or 50/50 flour and oats)
Chop the fruits into smaller pieces and mix with the lemon zest, juice sugar and corn starch. If your rhubarb is thicker, peel off the outer layer before you chop it. Have a sneaky taste and make sure you have added enough sugar as rhubarb in particular can be quite tart. Sprinkle the mixture in a pie dish.
Cream sugar, syrup, vanilla paste and butter in a stand mixer or electrical whisk, add all the dry ingredients and stir together by hand.
Divide evenly on top of the fruit and bake at 175 degrees Celsius for 25-30 minutes. Serve with double cream or custard.