Rhubarb And Strawberry Crumble...

Rhubarb and Strawberry Crumble By Roisin Proulx ....

Serves 6

300 calories / 10.8g fat per portion

Roisin says: ‘My mum made this recipe a few years ago and now I make it for my children. Everyone loves it. It is the tastiest crumble ever!’


For the filling
  • 225g (8oz) strawberries, hulled and halved
  • 450g (1lb) rhubarb, chopped into 2.5cm (1 inch) pieces
  • 75g (3oz) caster sugar
For the crumble
  • 150g (5oz) wholemeal flour
  • 1 tsp ground cinnamon (optional)
  • 25g (1oz) rolled oats
  • 75g (3oz) Kerrygold butter, chilled and cubed
  • 75g (3oz) soft light brown sugar
  • Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4.
  • Mix together the strawberries and rhubarb in a large pie dish and sprinkle with the sugar.
  • Put the flour, cinnamon (if using) and oats into a bowl and mix well. 
  • Add the Kerrygold butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
  • Add the sugar and mix through.
  • Sprinkle this crumble mixture evenly over the fruit and bake for 30-35 minutes until cooked and golden.

Cook’s tip-
  • Another time, use 500g (1lb 2oz) Bramley apples (peeled, cored and chopped) instead of rhubarb, and reduce the caster sugar to 50g (2oz).

Recipe and photo credits-

Roisin Proulx’s recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now!

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