STRAWBERRY AND RHUBARB CRUMBLE

Serves 6-8

For the filling:

250g/8oz/2 cups strawberries, hulled and quartered

450g/16oz/1lb rhubarb, chopped 3 tbsp caster sugar (superfine sugar), plus extra if needed

For the crumble:

150g/5oz/1¼ cups plain flour (all-purpose flour)

1 tsp ground cinnamon (optional) 3 tbsp oats

80g/3oz/⅓ cup brown sugar 80g/3oz/⅓ cup cold butter, cubed

1 Preheat the oven to 180˚C/160˚C fan/350˚F/gas mark 4. Combine the strawberries and rhubarb in a mixing bowl and sprinkle with the sugar (you may need slightly more if the rhubarb is very tart). Transfer into a small baking dish.

2 Mix the flour, cinnamon, oats and sugar together in a bowl. Rub in the butter with your fingertips until it is crumbly.

3 Sprinkle the crumble mixture over the fruit and bake for 35-45 minutes until bubbly on the sides and golden on top.

Per Serving 213kcals, 8.2g fat (4.9g saturated), 33.6g carbs, 19.3g sugars, 3g protein, 3.4g fibre, 0.06g sodium