Strawberry and Rhubarb Crumble

Combine early strawberries with rhubarb for a sweet-tart crumble celebrating British early summer produce.

Ingredients:

250g rhubarb, chopped

250g strawberries, hulled

100g sugar

100g flour

50g butter

50g oats

Method:

Preheat oven to 180°C. Mix fruit with sugar in a dish. Rub flour and butter, add oats, sprinkle over fruit. Bake 25-30 minutes until golden.

Cooking time: 35 minutes

Storage: Fridge 2 days; reheat before serving.