Rhubarb Crumble

This is one of my favourites, because it's quick and easy to make. Lovely for summer, with fresh cream or ice cream.

Ingredients for Cake: 400g (14 oz) rhubarb 100g (4 oz) strawberries 4 tbsp caster sugar 3 tbsp ground almonds Ingredients for Crumble Topping: 150g (5 oz) plain flour 75g (3 oz) demerera sugar a generous pinch of salt 100g (4 oz) cold butter, cut into pieces 50g (2 oz) ground almonds

Method

1. Pre-heat the oven to 200C / 400F. 
2. To make the topping, mix the flour together with the sugar and salt in a bowl and add the butter until the mixture resembles breadcrumbs.
3.  Mix in the ground almonds.
4. Cut the rhubarb into small pieces not larger than half an inch and halve the strawberries. 
5. Sprinkle the ground almonds over the base of a suitable ovenproof dish ( a round pyrex dish with a 17cm/7in diameter is good). 
6. Mix the rhubarb and strawberries together with the sugar and spoon into the dish.
7. Cover the fruit with the crumble topping.
8. Bake in the oven for about 30 minutes.