• CRUMBLE:
  • 150g plain flour
  • 150g jumbo oat flakes
  • 175g soft light brown sugar
  • 200g cold butter, cut into pieces
  • FILLING:
  • 500g fresh strawberries, hulled
  • 5 medium stalks rhubarb trimmed and cut into 1" pieces
  • 1tbsp plain flour
  • 60g soft light brown sugar
  • juice of 1/2 lemon

Little over a week ago, I hurt my back. Don’t know how exactly, it just kind of “happened” but as the hours went by, it got worse and worse until by last Monday morning I could barely move. Himself was on school run duty because there was no way I’d be able to hobble down the road and driving was a big no-no so before they set off, my lovely kids set me up with a makeshift office in the sitting room before going to school. Dave was carried in, and the laptop, phone and chargers, notepads, pens, tv remotes, crochet and hook were all plonked down beside me. I was good to go (just how long they thought they’d be gone for I don’t know because I had enough to keep me occupied for weeks!)

On Tuesday, we needed groceries. Himself took time out (again) to drive me to town so we just went as far as Aldi as I just didn’t have the energy to go anywhere else. I pushed the trolley (so I could lean on it!) while I told himself what to get. It’s amazing just how everything we needed was either on the top or bottom shelves in the supermarket, making it difficult for me to get ANYTHING!  While we were there I picket up two punnets of strawberries because the previous week, I’d bought a bunch of rhubarb (we really should plant our own..) and I didn’t want it going to waste.

So on Wednesday when the back pain started to ease a bit, I set about making a Rhubarb and Strawberry Oaty Crumble from Kitchen Hero by Donal Skehan. It was handy enough because I was able to sit at the table for the majority of the work then just pop it into the oven when it was ready to go and the girl took it out for me when it was done. It’s been at least a couple of years since I made one of these, I’m not a big fan of rhubarb at all but combined with the strawberries, I just love it. We had a couple of snack packs of apples left from the kids lunches that they “didn’t have time to eat” so I threw them in as well (they could probably do with being cooked beforehand if I used apples the next time though as they were quite hard even after cooking) The crumble topping is absolutely gorgeous too, it was a little crunchy straight out of the oven just how I like it, served with a dollop of freshly whipped cream. Yum!

METHOD:

Preheat the oven to 190c

Place the flour, oat flakes, brown sugar and butter in a large bowl.

Using your fingertips, rub all the ingredients together until the mixture resembles chunky breadcrumbs.

In a large baking dish, toss the strawberries and rhubarb with the flour, sugar and lemon juice until combined.

 

Add the crumble mix and spread over the top of the filling until evenly covered.


Bake in the oven for 35-40 minutes until the crumble topping is golden brown and the fruit is soft and bubbling beneath.