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Rhubarb and Strawberry Crumble

Rhubarb and Strawberry Crumble

Serving Size: Serves 6

1 big bunch rhubarb, cut crosswise into 2 cm slices, leaves discarded
2 cups sliced strawberries
1 1/4 cups sugar
1/2 teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice
Pinch of salt

Crumble Topping:
6 tablespoons unsalted butter, softened
1/4 cup packed light-brown sugar
1/4 teaspoon finely grated orange zest
1 cup all-purpose flour
Pinch of salt

Vanilla yoghurt or ice cream for serving (optional)

1. Preheat oven to 190°C. Stir together rhubarb, strawberries, sugar, orange zest, orange juice and salt in a bowl. Let stand for 15 minutes, stirring occasionally.
2. Divide rhubarb mixture among 6 small ceramic baking dishes (1 cup capacity). Transfer baking dishes to a rimmed baking sheet lined with parchment paper. Sprinkle with topping, dividing evenly.
3. Bake until topping turns golden and juices are bubbling, 30-35 minutes. Let cool on sheet on a wire rack for 30 minutes.

To make the crumble topping: Cream butter, sugar and orange zest in a bowl, then rub through flour and salt until mixture resembles coarse bread crumbs.

Serve with vanilla ice cream or yoghurt.

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