Strawberry & Rhubarb crumble

I love crumble and I must admit I love a good crumble in winter easpecially when it is so cold outside and then you are staying indoors and around coffee time you make a crumble ans enjoy and you have the feeling that your whole body just gets warmed up by eating the crumle.

So then you all must be saying why am I posting a recipe for a crumble when it is so hot outside.
Simply because if I have to wait for winter time to make this particular crumble I won't be able to as I won't have good strawberries and rhubarb so now you all know the reason why I make the crumble.

We loved the crumble, the day when I made the crumble Shyama had to go to her university library as she is doing her bachelor paper and most of the book she need they don't lend so you have to look up everything in the library itself. But when she came home that evening she asked me Mama I saw your crumble in FB which you posted today and they were looking so good, do you have something left and me why were you looking to fb while you were in the library and she is like ofcourse I check fb there too.
The recipe said if you like serve with ice cream, I think it is a must :-)



I took the recipe from BBC Good food Magazine

For the crumble

• 140g plain flour
• 50g ground almonds
• 100g golden caster sugar
• 100g butter, chopped
• 25g flaked almonds

For the fruit layer

1. 85g golden caster sugar
2. 1 heaped tbsp cornflour
3. 450g strawberries, hulled and halved if large
4. 450g rhubarb, cut into chunky lengths
5. v
6. Heat oven to 190C/170C fan/gas 5. To make the crumble, mix the flour, ground almonds and sugar in a bowl, then rub in the butter as though you are making pastry. Tip the mixture onto a large baking tray and spread out evenly. Create little clumps in the mixture by pinching it together with your fingers, then bake for 10 mins.
7. Meanwhile, make the fruit layer. Mix the sugar and cornflour together in a large bowl, then toss in the berries and rhubarb until well coated. Tip the mixture into a pan and cook over a gentle heat, stirring until the fruit softens a little and any released juices thicken.
8. Tip the fruit mixture into an ovenproof dish, scraping in all the thickened juices. Add the flaked almonds to the crumble mixture, then scatter over the top. Bake for 20 mins until the fruit is tender and the crumble golden. Leave to cool slightly, then serve warm with vanilla ice cream, if you like.anilla ice cream, to serve (optional)