Rhubarb and Berry Crumbles

Serves 6 – 8
Preparation 15 mins
Cooking 25 mins

600g trimmed and cleaned rhubarb, finely chopped *
¾ cup (165g) caster sugar
2 punnet fresh strawberries or 500g frozen strawberries
Crumble
1/3 cup (65g) rice flour
1/3 cup (25g) dessicated coconut
2/3 cup (80g) almond meal
1/3 cup (75g) brown or muscovado sugar
1 1/2 t ground cinnamon
85g cold, unsalted butter,
100g flaked almonds

Preheat the oven to moderately hot (200C/180C fan-forced).
Combine rhubarb, strawberries and sugar in greased 2 litre ovenproof dish.
Combine all crumble ingredients except butter and flaked almonds. Grate in butter and rub with fingertips to form “breadcrumbs”. Stir through half the flaked almonds.
Sprinkle evenly over the rhubarb mixture and top with remaining almonds.
Bake in oven for about 30 - 35 minutes or until the crumble topping is browned lightly. Dust with sifted icing sugar, if desired.
5. Serve crumble with thick cream, vanilla ice-cream or natural yogurt.

Note: Muscovado sugar is a dark brown sugar that gets it name from the Spanish mascabado, meaning unrefined. It has an appealing molasses taste. You could substitute brown sugar though the flavour won’t be so intense.
*If rhubarb is very thick it can be better to cook it with the sugar first until softening, then stir through the strawberries.

Recipe by Lyndey Milan. More recipes at lyndeymilan.com