Rhubarb and Strawberry Flapjack Crumble

Rhubarb is wonderful and I grow it in my garden, but can I get my family to eat it? No! Yet, the recipe below is now a family favourite.  The kids love the flapjack topping and the addition of strawberries,which take the edge off the rhubarb's sharp  flavour. I make two puddings, one to eat now and one to freeze for later..

Serves 8  and takes 20 minutes to prep.
Preheat oven to Electric 190 /Fan 170 /Gas mark 5.
Grease a 3-litre baking dish dish or two smaller dishes
(Mine are 1-litre and 2-litre in size)

Ingredients

Pudding

• 500g strawberries
• 1tbsp lemon juice
• 3-5tbsp brown sugar
• 15g butter to cook 

Topping

• 200g cold butter
• 150g plain flour
• 150g rolled oats
• 175g  brown sugar

Wash the fruit. Chop the strawberries in half and the rhubarb into 3cm lengths. Heat up a saucepan and melt the 15g butter.  Toss in the fruit and lemon juice and cook for 10 minutes or until the fruit has just cooked. Stir to prevent it sticking. Put fruit into the baking dish.

For the topping, mix all dry ingredients in a large bowl.  Chop the cold butter into small cubes and gently mix with the other ingredients. Spoon it on evenly over the fruit, as in the picture below.  

Pop into the pre-heated oven in the middle shelf.  Bake for 40 minutes if using a 3-litre dish. Bake for 30 minutes if using two smaller dishes.

Here we have the finished crumble!  Serve with custard if you are traditional like Mr G. or go for ice-cream like my kids. Try cream if you feel indulgent, but I prefer creme-fraíche.

What do you prefer?! Let me know in the box below...

Recipe adapted from Delicious Magazine Try their original with apple and rhubarb! I will be adapting this recipe for use with other sharp seasonal fruit: damsons, gooseberries and greengages...