Strawberry and Rhubarb Country Crisp Crumble
Preparation: 15 minutes
Cooking: 25 minutes
Suitable for freezing
Suitable for vegetarians
Strawberries and rhubarb taste so good together in this simply delicious seasonal crumble. Enjoy it with ice cream, crème fraiche or custard.
200g (7oz) Jordans Country Crisp with Strawberries
350g (12oz) rhubarb, sliced into chunks
150g (6oz) strawberries, halved
75g (3oz) caster sugar
1 teaspoon vanilla extract
4 tablespoons water
40g (1 1/2oz) butter
2 tablespoons golden syrup
Ice cream, crème fraiche or custard, to serve
1 Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.
2 Put the rhubarb and strawberries into a baking dish and sprinkle the sugar on top. Mix the vanilla extract with the water and pour it into the dish. Bake for 15-20 minutes, until the rhubarb is tender.
3 Meanwhile, melt the butter and syrup together in a large saucepan over a low heat, taking care that the mixture doesn’t get too hot. Remove from the heat and stir in the Jordans Country Crisp, breaking up any large clusters with a wooden spoon.
4 Sprinkle the crumble topping evenly over the baked fruit. Return to the oven for a further 5-8 minutes, until golden brown. Serve with ice cream, crème fraiche or custard.
• Another time, use plums instead of rhubarb for a delicious plum and strawberry crumble.
• You could try a different variety of Jordans Country Crisp. An apple crumble topped with the chocolate variety tastes sensational – just cook 450g (1lb) baking apples as above, before adding the topping to your apple crumble.