During spring, loads of vegetables and fruits go into season early, including rhubarb and strawberries!
If you need a suggestion for your easter brunch, this easy pastry will do the trick. It’s only a few steps, and if you like rhubarb this won’t disappoint.
You can find both metric and imperial system measurements below.
Steps:
- Preheat your oven to 180 °C/360F
- Mix all the ingredients for the filling and then add them to a medium sized oven dish.
- For the crumble, add all the dry ingredients to a bowl, and mix.
- Then, add the cubed cold butter, and mix with your hands until it’s formed dough crumbles (Don’t mix too long, or it’ll become too much of a coherent dough!).
- Scatter your dough crumbs over your filling.
- Bake for 35 to 45 minutes.
- Optional: Serve with vanilla ice cream, whipped cream, or yoghurt.
Ingredients
| Metric | Imperial |
| For the crumble | For the crumble |
| 90 grams of flour | ¾ cup of flour |
| 90 grams of almond flour | ¾ cup of almond flour |
| 90 grams of sugar | ¾ cup of sugar |
| A pinch of salt | A pinch of salt |
| 90 grams of butter | 3.2 ounces of butter |
| For the filling | For the filling |
| 300-400 grams of strawberries | 10 to 14 oz of strawberries |
| 300-400 grams of rhubarb | 10 to 14 oz of rhubarb |
| 3-4 tablespoons of sugar | 3-4 tablespoons of sugar |
| 1.5 tablespoons of custard powder | 1.5 tablespoons of custard powder |
| Zest of 0.5 orange/lemon | Zest of 0.5 orange/lemon |
