Rhubarb & strawberry cinnamon nut crumble

This simple, gluten-free pudding is inspired by a recipe shared by my friend Fabienne Viner-luzzato. I’ve paired rhubarb with frozen strawberries, but you can swap them for the same quantity of any frozen berries.

SERVES 6 8 PREP 15 mins plus standing COOK 40 mins EASY V ❄

1kg rhubarb, cut into 2cm pieces 300g frozen strawberries (or a mixture of berries), defrosted and drained

75 125g smooth strawberry jam cream, to serve

For the topping

125g butter or vegan spread, cut

into small pieces

100g demerara sugar 200g ground almonds

1 tsp ground cinnamon

75g ‚laked almonds

50g pistachios, hazelnuts or

almonds, roughly chopped

1 Cook the rhubarb in a large, deep pan over a medium-low heat for about 15 mins until tender but still holding its shape, and all the liquid has evaporated. If it’s getting too soft, stop cooking. Stir in the strawberries and 75g of the jam – add a little more jam if it tastes particularly tart. Tip into a 2-litre shallow ovenproof dish.

2 Heat the oven to 190C/170C fan/ gas 5. Make the topping by blitzing the butter, sugar, ground almonds and cinnamon together in a food processor with a pinch of salt until it starts to clump together. Tip into a bowl and stir in the nuts. Scatter the topping over the fruit.

3 Put the dish on a baking tray and bake for 45 mins until golden and crisp. Let stand for 10 mins before serving with cream, if you like.

Can be frozen for up to two months.

GOOD TO KNOW vit c • 2 of 5-a-day • gluten free PER SERVING (8) 472 kcals • fat 35g • saturates 10g • carbs 26g • sugars 24g • ‚ibre 4g • protein 12g • salt 0.4g