Strawberry & Rhubarb Crumble
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This is one of those versatile ones. Can be relished as a light and healthy no-guilt-associated dessert (It's a whole lot of fruit sugar :)) or just a nutrient packed wholesome breakfast. Why not? You have fruit, cereal, nuts, cream and honey all in one bowl. You can also add in milk instead of the cream like I do for my little boy. And a dash of sugar once in a while during breakfast never harms! The good old English Rhubarb being super healthy, rich in calcium, Vitamin K and antioxidants provides a whole lot of reasons to eat healthy. Known to be used as a laxative for centuries now, the long, slender red celery-like stalk has a strong tart flavour and hence, works best with sweet fruits such as apples and strawberries. The more red the Rhubarb, the sweeter it is. Beware though the leaves are poisonous and you most definitely want to discard them. 
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Ingredients
250 grams strawberry cut into half (Strawberries must usually be double the quantity of the Rhubarb)
2 sticks of Rhubarb sliced
125 grams unsalted butter
100 grams brown sugar. This is really to taste. You could add as much or as little as you like :)
150 grams rolled oats
150 grams plain flour
Method
Preheat the oven to 180 degrees Celsius. In a baking tray, mix the strawberries and rhubarb and quarter of the brown sugar. You may want to first dust the strawberries with corn flour or just plain flour so they hold their shape and also thicken the mixture. Set aside.
In a large mixing bowl, combine the rest of the sugar, butter, flour and oats until you get a crumbly mixture that resembles wet breadcrumbs.
Evenly distribute this mixture over the fruits and bake for 30 to 40 minutes. You know you must stop when the top is lightly golden brown and the fruit mixture has turned pulpy. Sprinkle chopped nuts over the crumble and set aside to cool. Serve with a dollop of whipped cream and a drizzle of honey or maple syrup.
250 grams strawberry cut into half (Strawberries must usually be double the quantity of the Rhubarb)
2 sticks of Rhubarb sliced
125 grams unsalted butter
100 grams brown sugar. This is really to taste. You could add as much or as little as you like :)
150 grams rolled oats
150 grams plain flour
Method
Preheat the oven to 180 degrees Celsius. In a baking tray, mix the strawberries and rhubarb and quarter of the brown sugar. You may want to first dust the strawberries with corn flour or just plain flour so they hold their shape and also thicken the mixture. Set aside.
In a large mixing bowl, combine the rest of the sugar, butter, flour and oats until you get a crumbly mixture that resembles wet breadcrumbs.
Evenly distribute this mixture over the fruits and bake for 30 to 40 minutes. You know you must stop when the top is lightly golden brown and the fruit mixture has turned pulpy. Sprinkle chopped nuts over the crumble and set aside to cool. Serve with a dollop of whipped cream and a drizzle of honey or maple syrup.
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