Strawberry, Rhubarb, Oat and Walnut Crumble

 

(A seasonal reposting from an earlier date.  The rhubarb is going great guns in my garden at the moment, and the berries won't be long behind!  Have a great weekend!)


I just love Rhubarb Season and our rhubarb plants are going crazy at the moment!  I am love, love, LOVING it!

 

I picked up some Spanish strawberries today.  (I know naughty me.)  They looked really, really good though and mine are only blossoming . . . sooo tooo early for English ones.  

I was really wanting a Strawberry and Rhubarb Crumble though, and just what's a gal to do!

 

This is easily my most favourite of all crumbles.  

My husband  . . . he likes Apple Crumble best of all . . . for me though, it's this one. It will always be this one. 

 

You get the slight tartness from the rhubarb and then that sweetness of the strawberries . . . and all topped off with a buttery/oaty/nutty crumble topping!

It doesn't get much better than this when you think about it.  Sweet. Tart. Buttery. Oaty. Crisp. YUM!

 

WHAT YOU NEED TO MAKE STRAWBERRY, RHUBARB, OAT AND WALNUT CRUMBLE

For the Crumble Topping:

• 3/4 cup (105g) plain flour (3/4 cup)
• 1/2 cup (40g) rolled oats (1/2 cup)
• 1/2 cup (100 grams) soft light brown sugar, packed
• 1/2 cup (57g) of chopped toasted walnuts
• 1/2 tsp fine sea salt
• 1/4 cup (60g) butter, melted

For the filling:

• 1 cup (200g) granulated sugar
• 2 TBS cornflour
• 16 ounces rhubarb, cut into 1 inch pieces (a generous 6 cups)
• 16 ounces strawberries, cut in half (a generous 6 cups)
• 1 TBS pure vanilla extract

To serve:

• Pouring cream
• vanilla ice cream
• warm custard

 

 

Soft and succulent fruit . . . oooozing with flavour!!!
Toasty nutty topping . . . oooozing with crunch!!!

Cool rich cream dribbling into all those lovely nutty toasty crevices . . . mmm, so good.

It's pretty hard to resist something that is so so so sooooooooo GOOD!

 




HOW TO MAKE STRWBERRY,  RHUBARB, OAT AND WALNUT CRUMBLE 

1. Preheat the oven to 190*C/375*F/ gas mark 5. Butter a large glass baking dish and set aside.
2. Make the crumble first. Mix the flour, oats, sugar, salt and walnuts together in a bowl. Pour the melted butter over top. Stir and press together to make a few clumps. Put in the freezer while you make the filling.
3. Stir together the corn flour and sugar, mixing it together well. Add the fruit and vanilla. Toss together gently to coat. Pour into the prepared baking dish. Remove the crumble from the freezer and sprinkle over the top.
4. Bake for 45 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Cool for about 20 minutes before serving.
5. Spoon out into bowls to serve and pass the cream!

 





If I'm not up for air by noon . . . you better send in a search party . . .

 
 

This is a winning dessert if ever there was one!

Strawberry, Rhubarb, Oat and Walnut Crumble

Yield: 8 - 12

Author: Marie Rayner

Prep time: 15 MinCook time: 45 MinInactive time: 20 MinTotal time: 1 H & 20 M

This is worth waiting all year for. Delicious, delicious, DELICIOUS!

Ingredients

For the Crumble Topping:

• 3/4 cup (105g) plain flour (3/4 cup)
• 1/2 cup (40g) rolled oats (1/2 cup)
• 1/2 cup (100 grams) soft light brown sugar, packed
• 1/2 cup (57g) of chopped toasted walnuts
• 1/2 tsp fine sea salt
• 1/4 cup (60g) butter, melted

For the filling:

• 1 cup (200g) granulated sugar
• 2 TBS cornflour
• 16 ounces rhubarb, cut into 1 inch pieces (a generous 6 cups)
• 16 ounces strawberries, cut in half (a generous 6 cups)
• 1 TBS pure vanilla extract

To serve:

• Pouring cream
• vanilla ice cream
• warm custard

Instructions

1. Preheat the oven to 190*C/375*F/ gas mark 5. Butter a large glass baking dish and set aside.
2. Make the crumble first. Mix the flour, oats, sugar, salt and walnuts together in a bowl. Pour the melted butter over top. Stir and press together to make a few clumps. Put in the freezer while you make the filling.
3. Stir together the corn flour and sugar, mixing it together well. Add the fruit and vanilla. Toss together gently to coat. Pour into the prepared baking dish. Remove the crumble from the freezer and sprinkle over the top.
4. Bake for 45 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Cool for about 20 minutes before serving.
5. Spoon out into bowls to serve and pass the cream!

Notes

This is best eaten on the day. You can halve the recipe quite successfully if you don't want to make that much. Chill any leftovers, wrapped in the refrigerator. They're quite nice eaten for breakfast the morning after. 

Did you make this recipe?

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