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How to make Rhubarb & strawberry crumble

Yield = 6
Prep time: 0:15
Cook time: 0:35
Total time: 0:50

Ingredients

  • 2 bunches (about 600g) rhubarb, trimmed, cut into 5cm lengths
  • 250g strawberries, washed, hulled, halved
  • 100g (1/2 cup) caster sugar
  • 1 teaspoon vanilla essence
  • 100g Ital Toscani Almond Biscuits
  • 80g unsalted butter, chilled, chopped
  • 80g (1/2 cup, lightly packed) brown sugar
  • 75g (1/2 cup) plain flour
  • Pure icing sugar, to dust
  • Vanilla ice-cream, to serve

Method

  • Step 1 Place the rhubarb, strawberry, caster sugar and vanilla in a saucepan over medium heat. Cover and cook, stirring occasionally, for 10 minutes or until the rhubarb and strawberry start to soften.
  • Step 2 Meanwhile, process the biscuits in a food processor until finely chopped. Add butter, brown sugar and flour. Process until the mixture resembles breadcrumbs.
  • Step 3 Preheat oven to 200°C. Divide the rhubarb mixture among six 250ml (1-cup) capacity ovenproof dishes. Top with the biscuit mixture. Bake for 20-25 minutes or until golden. Dust with icing sugar and serve with ice-cream.