This deconstructed strawberry rhubarb crumble is easy as pie to make… pun intended. Serve over vanilla ice cream and I swear you’ll be serving seconds!
Preparation:
Cook:
Level: Easy
Serves: 6
Ingredients
- 1 cup Strawberries
- 1 cup Rhubarb
- ⅛ cups Water
- 2 tablespoons Sugar
- 2 tablespoons Red wine
- 1 cup Flour
- 1 cup groats
- ½ cups Sugar
- 1 pinch Salt
- 4 tablespoons Butter
- 1 tbsp Cornstarch
Preparation
Method:
Crumble:
Preheat oven to 350 and line a baking sheet with parchment paper or aluminum foil. Whisk together the flour, rolled oats, sugar and salt in a bowl. Take the butter (cold from the fridge, not room temperature or melted) and cut it into small pieces before adding it to the flour mixture. This is the fun part – Use your hands to work the butter into the mixture. Grasp handles and release. You want a nice crumbled, even chunky consistency. Spread the crumble on the baking sheet and put in the oven. Bake 12 to 15 minutes or until golden brown.
Compote:
Chop the strawberries and rhubarb and add them to a small saucepan with a lid. Add sugar and water. Bring to a boil before simmering. Simmer for about 10 minutes under the lid. When the fruit is melted, pour about 1/4 of this mixture into a heatproof bowl. Add the cornstarch to the bowl and whisk well to combine. Return to saucepan, stirring to incorporate. Your compote should now have thickened slightly into a jam-like consistency. Add the wine and simmer for another 5 minutes. Remove pan from heat and allow to cool slightly before serving over ice.
Serve the compote and crumble over vanilla ice cream. Add more chopped fresh strawberries if desired.
