These little rhubarb crumble squares of squidgy-ness are, without doubt, the most delicious slices of heaven we’ve ever tasted. We know, we’re a bit biased but picture a sweet and crunchy rhubarb and strawberry crumble that you can eat on-the-go. Well this is it. They are crisp on the base, squidgy in the middle with a crunch on top.
The great thing about this recipe is that you can adapt it for seasonal fruit throughout the year – apple and blackberry or plum and forest fruits would be equally delicious.
This recipe makes a dozen good sized squares or two dozen fingers. Eat them as an afternoon treat or dress them up as a dinner party pudding with vanilla ice cream or custard. They can be stored in an air tight container but best eaten within a day or two so that the base remains crisp.
This rhubarb crumble recipe is one we guarantee you will keep coming back to!
What you’ll need
For the crumble
- 220g plain flour
- 180g unsalted butter (softened)
- 100g soft brown sugar
- 50g granulated sugar
- 100g rolled oats
- 2 tsps vanilla extract
- 40g flaked almonds
- Pinch flaked salt
For the Fruit Filling
- 250/300g strawberries chopped
- 200g rhubarb (approx 5 sticks)
- 1 tbsp orange juice
- 70g caster sugar
- 2 teaspoons cornflour
- Heat oven to 180C.
- Line a baking tray (ours is 33 x 24cm – here’s a similar one) with greaseproof paper (or butter).
- Dice the rhubarb and chop the strawberries (to whatever size you wish) and place in a bowl. Add the lemon juice, sugar and cornflour and mix.
- The crumble is like a cookie dough mixture and will be divided between the base and the crumble topping. To get started mix the flour, salt, oats, brown sugar, granulated sugar, almonds (optional) in a large bowl and mix.
- Now add the vanilla extract and chopped softened butter. Using your hands mix the butter into the dry ingredients until you have a dough consistency. Don’t worry if it doesn’t all come together.
- Tip two thirds of the crumble mixture onto the baking tray and flatten out with the back of a spoon. Make sure it is compact and smooth on top. Place in the oven for approx 15 mins until it cooks a little and is slightly golden. Allow to cool.
- Strain the juice from the fruit mixture (keep this aside for now) and spread the fruit over the crumble. If you find you need a little more fruit you can quickly cut some more, toss them in the remaining juice, strain and then add on top of the crumble base..
- Break up the remaining crumble mixture and sprinkle on top.
- Pop back in the oven for approx 30-40 mins or until it is golden on top. Allow it to fully cool before slicing.
Flatten the crumble mixture tightly into the tin
Allow to cool completely before cutting
Perfect finger bite size for mini snacks