Ingredients
-
80g rolled oats
-
125g self-raising flour
-
95g light brown sugar
-
1/4 tsp salt
-
90ml melted unsalted butter
-
1 tbsp lemon juice
-
½ tbsp granulated sugar
-
125g small-diced rhubarb
-
150g small-diced strawberries
-
icing sugarfor decoration, if desired
Directions
This strawberry and rhubarb crisp bake is a delightfully sweet and delicious pudding to share.
Ingredients
| 80g rolled oats | |
| 125g self-raising flour | |
| 95g light brown sugar | |
| 1/4 tsp salt | |
| 90ml melted unsalted butter | |
| 1 tbsp lemon juice | |
| ½ tbsp granulated sugar | |
| 125g small-diced rhubarb | |
| 150g small-diced strawberries | |
| icing sugar |
Steps
|
1
|
Pre-heat oven to convection 190 °C. |
|
2
|
Grease and line an 8X8-inch square baking pan with parchment paper. |
|
3
|
Mix the oats, flour, brown sugar and salt together. Pour the melted butter over, and stir until clumps form to make a crumble. Set aside 60g of the crumble mixture for the topping. Press the rest of the crumble mixture evenly in the bottom of the pan. |
|
4
|
Spread the fruit on top and sprinkle it with the lemon juice and sugar. Scatter reserved crumble over fruit and bake for 30 to 40 minutes (firmer fruits will take longer), until crisp and golden. |
|
5
|
Cut into squares while still warm and leave to cool in the tin. Sprinkle with icing sugar before serving. Yield: 16 small bars, or 8 large ones; recipe can be doubled and baked in a 9×13-inch baking pan, where they will come out a little thicker. |
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