Strawberry Rhubarb Crumble with Oats
Strawberry Rhubarb Crumble with Oats

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, strawberry rhubarb crumble with oats. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Strawberry Rhubarb Crumble with Oats is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Strawberry Rhubarb Crumble with Oats is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook strawberry rhubarb crumble with oats using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Strawberry Rhubarb Crumble with Oats:
  1. Make ready 200 g rhubarb
  2. Make ready 100 g strawberries (5 large ones)
  3. Take 2 tsp sugar
  4. Prepare Crumble topping:
  5. Make ready 50 g oats
  6. Prepare 50 g flour -or- ground almonds
  7. Take 1/2 tsp cinnamon
  8. Take 50 g sugar
  9. Make ready 50 g chilled butter
  10. Prepare To serve:
  11. Get Yoghurt, vanilla ice cream, clotted cream, etc
Steps to make Strawberry Rhubarb Crumble with Oats:
  1. Preheat oven to 190C/375F. You can also prepare the crumble ahead of time and bake later.
  2. Wash and cut rhubarb into 2 cm (3/4 inch) pieces. Slice strawberries.
  3. Put rhubarb into a pie dish. You can leave the strawberries out if you want.
  4. Add strawberries and sprinkle with 2 tsp sugar.
  5. For the crumble, first mix flour/ground almonds, oats, sugar and cinnamon in a bowl. Cut butter into small cubes and add to bowl.
  6. Crumble up the mixture using your fingers until it forms a lot of round, crumbly pieces.
  7. Mine looks like this when done.
  8. Distribute the crumble topping over the strawberries and rhubarb. You can cover and refrigerate now if you want to bake it later.
  9. Bake at 190C/375F for 25-30 minutes. The last 10 minutes I usually cover my crumble with aluminum foil if the crumble looks likes its getting very brown or dried out.
  10. Serve as is or with yoghurt, ice cream, etc
  11. If you have left overs, just cover the baking dish and store in the fridge. Reheat for 3-5 minutes at 180C/350F.

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