Rhubarb and Strawberry Crumble

Ingredients

• 1 lb Rhubarb
• 12 ozs Fresh Strawberries
• 3 ozs Granulated Sugar
• 1 tsp Cornflour
• 4 ozs Plain Flour
• 2 ozs Porridge Oats
• 4 ozs Light Soft Brown Sugar
• 2 ozs Butter or Margarine
• ½ tsp Cinnamon
• 1 oz Chopped Walnuts

 Method

Slice rhubarb into thin slices. Sprinkle a little sugar on top and stew slightly.

Cut strawberries into quarters.

Place rhubarb and strawberries in pie dish.

Add cornflour to granulated sugar and sprinkle over fruit.

Prepare the crumble by mixing dry ingredients.

Rub in butter or margarine.

Mix in chopped walnuts.

Spread crumble over fruit. Bake in oven for approx. 30 minutes at 160⁰C, Gas Mark 3.