As far as I’m concerned, the only thing better than a rhubarb dessert is a strawberry rhubarb one. I made this for Easter Sunday this year after a traditional roast leg of lamb. Sprightly and sweet, it’s springtime in a bowl. Serve with some vanilla custard or ice cream.
400g rhubarb, trimmed and cut into bite-sized pieces
400g strawberries, hulled and halved (or quartered, if large)
½ cup caster sugar
¼ cup minus 1 tbsp flour
½ tsp ground cinnamon
For the topping:
1 cup flour
¾ cup brown sugar
¾ cup oats
½ cup butter, melted
Butter a baking dish and set aside.
Add the rhubarb and strawberries to a large bowl. Toss together with the sugar, flour and cinnamon. Transfer the fruit to the buttered baking dish.
To make the topping, mix together the flour, sugar and oats. Pour over the butter and use a fork to combine until you have a crumbly topping. Sprinkle the topping over the fruit but don’t pack it down.
Make ahead: Crisp can be prepared up to this stage a few hours in advance.
To bake, preheat the oven to 375F / 190C / 175C Fan. Bake for 40 – 45 minutes, or until the top is browned and the fruit is bubbling underneath.
Serve warm with custard or ice cream.