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.