Strawberry & Rhubarb Crisp
Strawberry & Rhubarb Crisp
- 200g chopped rhubarb (2 cups)
- 175g sliced strawberries (1 cup)
- vanilla bean ice cream to serve
- 100g granulated sugar (1/2 cup)
- 120ml water (1/2 cup)
- 1 TBS cornflour (cornstarch)
- 1 heaped TBS strawberry preserves
- 1/2 tsp vanilla
- 70g plain flour (1/2 cup all purpose)
- 50g rolled oats (1/2 cup)
- 100g soft light brown sugar (1/2 cup, packed)
- 60g butter, melted (1/4 cup)
- 1/2 tsp ground cinnamon
- First make the sauce. Whisk the sugar, water and cornflour together in a large glass beaker. Cook in the microwave for about 2 1/2 minutes, stopping to whisk it every thirty seconds, until the mixure is thick and bubbling. (alternately you can do this in a small saucepan over moderate heat.) Whisk in the jam and vanilla. Set aside.
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 7 or 8 inch square baking dish.
- Whisk together all of the crumb ingredients until well combined.
- Put the chopped rhubarb and berries into a bowl. Pour the sauce ingredients over top and fold together to combine.
- Press half of the crumbs into the prepared baking dish. Pour the fruit mixture evenly over top. Sprinkle the remaining crumbs over top of th fruit.
- Bake in the preheated oven for 45 to 50 minutes. The crumbs should be golden brown and the fruit mixure bubbling up around the sides.
- Leave to cool for about fifteen minutes. Serve warm, spooned into bowls with a scoop of vanilla ice cream on top. Delicious!
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The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2020/06/strawberry-rhubarb-crisp.html
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