BERRIES

STRAWBERRY, RHUBARB AND APPLE OAT CRUMBLE

Rhubarb stalks can vary in colour from green to a perky bright red, and we often, wrongly, assume that the red stalks are ‘ripe’ and sweeter. Colour and sweetness are not related, and some green varieties produce very sweet stems. Smaller stalks will be tender, while thicker stalks tend to become stringy. When choosing, stalks the size of a finger are a good measure.

PREPARATION TIME: 25 minutes | COOKING TIME: 30 minutes | SERVES: 6

5 rhubarb stalks, trimmed and chopped

3 small cooking apples, cored and coarsely grated

200 g (7 oz) small strawberries, hulled

2 tablespoons runny honey

2 teaspoons ground cinnamon

1 cup (90 g/3¼ oz) rolled (porridge) oats

50 g (1¾ oz) butter

½ cup (100 g/3½ oz) lightly packed soft brown sugar

² /₃ cup (100 g/3½ oz) coarsely chopped raw nuts (almonds, hazelnuts, walnuts, pecans)

Preheat the oven to 180°C/350°F (fan 160°C/315°F).

Put the rhubarb, apples, strawberries, honey and half the cinnamon in a bowl. Toss well and spoon into a deep ovenproof dish.

In a bowl, combine the oats, butter, brown sugar, nuts and remaining cinnamon, and rub together with your fingers until the mixture is lumpy and crumbly. Spread on top of the fruit and bake for about 30 minutes, or until the fruit is soft and bubbling up at the edges, and the top is golden and crunchy.

TIP Thinly sliced ripe pear or blackberries would be a lovely addition to the fruit mixture.