Strawberry And Rhubarb Crumble

Ingredient

Crumble Base
1 bunch rhubarb, cut into 3cm pieces
500g strawberries, hulled
2/3 cup caster sugar
¼ cup currants
1 vanilla bean, split and seeds removed
Zest of 1 orange
Mascarpone cream, to serve
Finely grated orange zest, to serve

Crumble Topping
100g plain flour
50g rolled oats
75 brown sugar
30g almond meal
75g unsalted butter, diced
2 tsp cinnamon powder
¼ cup pistachios
2 tsp salt flakes

Method

Preheat your oven to 190°C fan-forced.

In a large saucepan that can be transferred to the oven, throw in the rhubarb, strawberries, caster sugar, currants, vanilla bean and orange zest.

Place over a medium heat for around 7 minutes. You want the sugar to dissolve, come to the boil and cook the strawberries and rhubarb. The mix is ready when the can push the rhubarb and it collapses.

While the base is doing its thing on the stove, you want to get onto the crumble. It’s as simple as throwing everything into a large mixing bowl and then with your fingertips, massaging the butter through the flour and oats until it looks like wet sand.

Spoon the crumble mixture over the base and place into the oven for 10 minutes or until the topping starts to brown. If the topping isn’t browning, put it under the grill.

Sprinkle the top with a little more orange zest and serve with mascarpone cream.

Recipe by Andy Allen