Strawberry And Rhubarb Crumble

Ingredients
- 2 ½ cups rhubarb, sliced into chunks
- 1 cup strawberries, halved
- 1/3 cup white sugar
- 1 tsp vanilla extract
- 4 tbsp water
- ¼ cup butter
- 2 tbsp golden syrup (or corn syrup)
- 3 cups Jordans Morning Crisp Strawberry, clusters broken up
- Ice cream, crème fraiche, whipped cream or custard, to serve
Strawberry And Rhubarb Crumble
Nothing beats the warm feeling of eating a crumble after polishing off a delicious Sunday dinner. This delicious recipe mixes sliced rhubarb, fresh strawberries, a little sugar and a few drops of vanilla extract, before topping with a crumble mixture of Jordans Morning Crisp Strawberry, melted butter and a dash of golden syrup. Our tummies are rumbling already.
Ingredients
- 2 ½ cups rhubarb, sliced into chunks
- 1 cup strawberries, halved
- 1/3 cup white sugar
- 1 tsp vanilla extract
- 4 tbsp water
- ¼ cup butter
- 2 tbsp golden syrup (or corn syrup)
- 3 cups Jordans Morning Crisp Strawberry, clusters broken up
- Ice cream, crème fraiche, whipped cream or custard, to serve
PREP TIME: 15 MIN
LEVEL: Easy
COOKING TIME: 25 MIN
SERVES: 4
Directions
- Preheat the oven to 350°F (180°C).
- Place the rhubarb and halved strawberries into a baking dish and sprinkle the sugar on top. Mix the vanilla extract with the water and pour it into the dish. Bake for 15-20 minutes, until the rhubarb is lovely and tender.
- Meanwhile, melt the butter and syrup together in a large saucepan over a low heat, taking care that the mixture doesn't get too hot. Remove from the heat and stir in the Jordans Morning Crisp, breaking up any large clusters by giving them a good whack with a wooden spoon.
- Sprinkle the crumble topping evenly over the baked fruit. Pop it back in the oven for a further 5-8 minutes, until golden brown. Serve it up with ice cream, crème fraiche, whipped cream or custard.