Prep time:

Cooking time:

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Serves:

1kg Rhubarb washed & cut into 2cm pieces

500g Strawberries

160g Blueberries

200ml Elderflower Cordial

200ml Water

For the Crumble Topping:

100g Plain Flour

100g Soft Brown Sugar

100g Butter

60g Porridge Oats

40g Flaked Almonds

Soft fruits are nutritious, versatile and completely delicious! Nothing signals the start of summer quite like the first homegrown strawberry, fragrant raspberry or freshly-picked juicy cherry.

  1. Pre-heat oven to 170ºC. Place rhubarb in a saucepan with the cordial & water and gently simmer for 7-10 minutes till just cooked. Take off the heat and add the strawberries & blueberries and place in an oven-proof dish and keep warm.
  2.  For the crumble, whiz the flour, butter & sugar in a food processor until it crumbs, then mix in the oats & flaked almonds and place in a roasting tin and bake for 10-15 minutes. Then sprinkle on top of the fruit and serve.
  3. The baked crumble mixture will keep in the fridge for at least a week and is delicious sprinkled on plain yoghurt.

 

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