Baking Dessert

Matt Moran's rhubarb and strawberry crumble

Name: Matt Moran's rhubarb and strawberry crumble recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 bunch rhubarb, trimmed, cut into 3cm pieces; 500g strawberries, hulled; Finely grated zest of 1 lemon; 295g caster sugar; 200g unsalted butter, softened; 1 2/3 cups (250g) plain flour; 2/3 cup (60g) rolled oats; Double cream swirled with honey, to serve

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Matt Moran's rhubarb and strawberry crumble

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by Matt Moran

Chef and delicious. Produce Awards judge

Jan 10, 2016

Matt Moran's easy crumble recipe proves you just can't beat a classic when it comes to comforting desserts. Perfect to make as a quick midweek dessert, this simple and hearty crumble marries the sweet and tangy flavours of strawberry and rhubarb enhanced by just a touch of sharp lemon. Warming, juicy and deliciously indulgent, this easy winter dessert will get you through cold weather effortlessly.

1 bunch rhubarb, trimmed, cut into 3cm pieces
500g strawberries, hulled
Finely grated zest of 1 lemon
1 1/3 cups (295g) Woolworths Essentials Caster Sugar
200g unsalted butter, softened
1 2/3 cups (250g) plain flour
2/3 cup (60g) rolled oats
Double cream swirled with honey, to serve

Method

1.

Preheat oven to 180°C. Place rhubarb, strawberries, lemon zest and 2/3 cup (150g) sugar in a saucepan over medium heat and cook for 10 minutes or until rhubarb starts to soften and collapse. Remove from heat and set aside.
2.

To make the crumble, place butter, flour, oats and remaining 100g sugar in a bowl. Using your hands, mix together to form a rustic, chunky crumble.
3.

Transfer rhubarb mixture to a baking dish set over a baking tray to catch any cooking juices. Top with crumble, then bake for 20 minutes. Increase oven to 200°C and bake for a further 20 minutes or until golden, crunchy and bubbling.
4.

Serve the crumble hot with spoonfuls of honeyed double cream.