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Baked rhubarb and strawberries with oat crumble

Sweet-sour and crunchy, a single-serve crumble.

  • 35 min
  • 1 serving
  • Vegetarian
  • British cuisine
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Baked rhubarb and strawberries with oat crumble

Per serving

Calories
184 kcal
Protein
3.6 g
Carbohydrates
32.2 g
Fat
5.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Rhubarb100 g
  • Strawberries100 g
  • Brown sugar10 g
  • Rolled oats15 g
  • Butter5 g

Contains: gluten, lactose

In season: April – June

Method

  1. Preheat a conventional oven to 190 °C.
  2. Wash the rhubarb, pull off the stringy outer fibres and cut it into pieces of about 2 cm; wash and hull the strawberries and halve them. Put them in a ramekin with half the brown sugar.
  3. In a bowl, rub the oats, the cold diced butter and the remaining sugar together with your fingertips until you have coarse crumbs; scatter them over the fruit.
  4. Bake for 25 minutes, until the crumble is golden and the fruit is bubbling at the edges.
  5. Leave to cool for 5 minutes before serving.

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