Rhubarb crisp

Rhubarb crisp

By
From
Spring
Serves
6-8
Photographer
Andy Sewell

This delicious dessert takes very little time to prepare. Strawberries and rhubarb have a great affinity with each other – the delicate fragrance of the strawberries more than holding its own against the sharp acidity of the rhubarb. Look for rhubarb with bright leaves and firm, unblemished stalks.

Ingredients

Quantity Ingredient
1kg rhubarb
200g plump ripe strawberries
120g golden caster sugar
3 tablespoons plain flour
small pinch salt

For the topping

Quantity Ingredient
150g shelled walnuts
200g plain flour
1/4 teaspoon ground cinnamon
100g soft brown sugar
80g unsalted butter, softened

Method

  1. Preheat the oven to 200°C. For the topping, spread the walnuts out on a tray and toast for about 5 minutes until they smell nutty and have taken on a gentle golden colour. Remove from the oven and allow to cool. Lower the oven setting to 180°C.
  2. Once cooled, pulse the nuts in a food processor until coarsely chopped into approximately 5mm pieces (no larger or they are likely to stick out and burn).
  3. Sift the flour and cinnamon into a large bowl and stir in the brown sugar. Add the softened butter and work in with your fingertips until you have a mixture that is crumbly but loosely holding together. Mix in the walnuts and set aside while you prepare the fruit.
  4. Cut the rhubarb into 2.5cm slices. Hull the strawberries and slice half of them (the larger ones). Put the rhubarb and strawberries into a large bowl and scatter over the caster sugar, flour and salt. Toss together to combine and let stand for a few minutes.
  5. Spread the fruit mixture evenly in a pie dish (about 23cm in diameter) and smooth the surface. Sprinkle the topping over the fruit in an even layer. Cook on the middle shelf of the oven for 40–45 minutes, or until the juices are bubbling around the edges, the rhubarb is soft and the topping is golden brown. Serve warm, with thick pouring cream.
Tags:
Skye Gyngell
seasonal
Spring
London
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