STRAWBERRY & RHUBARB CRUMBLE

SERVES 6 PREP 15 MINS + CHILLING COOK 40 MINS

1/ cups plain flour

3 1/ cup caster sugar

2 good pinch salt 120g unsalted butter, chilled, diced 3 rose geranium leaves, washed well 500g rhubarb stalks, trimmed, washed, chopped 500g strawberries, wiped and hulled 3-4 tbsp honey or caster sugar 1 tsp vanilla extract

1 Mix flour, sugar and salt in a large bowl. Rub in butter with your fingertips until it looks nicely crumbly. Chill for 30 mins or so. 2 Preheat oven to hot, 200°C. 3 Simmer rose geranium leaves in ½ cup water for a few mins. Toss rhubarb and strawberries with honey and vanilla (heat honey if it’s too thick). Press into bottom of a casserole dish and splash with a little strained rose geranium water to flavour.

4 Sprinkle crumble evenly over the fruit and bake towards top of oven for 30-40 mins or until top is browned. Serve with vanilla ice-cream.

TIP Serve with a decent custard instead of ice-cream, if preferred.