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Rhubarb & strawberry crumble

  • 0:15 Prep
  • 0:35 Cook
  • 6 Servings


  • 2 bunches (about 600g) rhubarb, trimmed, cut into 5cm lengths
  • 250g strawberries, washed, hulled, halved
  • 100g (1/2 cup) caster sugar
  • 1 teaspoon vanilla essence
  • 100g Ital Toscani Almond Biscuits
  • 80g unsalted butter, chilled, chopped
  • 80g (1/2 cup, lightly packed) brown sugar
  • 75g (1/2 cup) plain flour
  • Pure icing sugar, to dust
  • Vanilla ice-cream, to serve


  • 1
    Place the rhubarb, strawberry, caster sugar and vanilla in a saucepan over medium heat. Cover and cook, stirring occasionally, for 10 minutes or until the rhubarb and strawberry start to soften.
  • 2
    Meanwhile, process the biscuits in a food processor until finely chopped. Add butter, brown sugar and flour. Process until the mixture resembles breadcrumbs.
  • 3
    Preheat oven to 200°C. Divide the rhubarb mixture among six 250ml (1-cup) capacity ovenproof dishes. Top with the biscuit mixture. Bake for 20-25 minutes or until golden. Dust with icing sugar and serve with ice-cream.

Source: taste.com.au


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