Rhubarb and strawberry crumble
By Jane Baxter, Riverford Field Kitchen. Taken from the Riverford Farm Cook Book (Serves 4) 2-4 rhubarb stalks, cut into slices 2cm thick 1 punnet strawberries, hulls removed, large ones cut in half 165g plain flour 50g soft light brown sugar 150g rolled oats 125g unsalted butter Place the rhubarb in a deep pie dish. Toss the strawberries with a tablespoon of the flour and add to the rhubarb. Sprinkle half the sugar on top. Put the oats, butter and remaining sugar and flour in a food processor and pulse until the mixture starts to come together. Spread the crumble over the fruit and bake in an oven preheated to 180°C/Gas Mark 4 for 35-40 minutes, until the rhubarb is tender and the crumble is browned. Serve with clotted cream.