Ok perhaps not the most appropriate dessert for the fourth of July, but I have not met a man who hasn’t loved this dessert, or proper pudding as we, the defeated Brits, would say. My main motivation for making it however was the wonderful new heart shaped casserole dish my mum sent me for my wedding anniversary. So cool, I love it. It is also so large that I use a double recipe to fill, which is why I put rhubarb and strawberries in one side and plums in the other. Apple and blackberries would also work beautifully.
Plum or Rhubarb/ Strawberry Crumble/Apple and Berry Crumble
10-12 stalks of rhubarb, trimmed and cut into inch pieces
around twenty strawberries, topped and cut into halves or quarters depending on size
sugar to taste
punnet of plums, de-stoned and cut into thick slices
sugar to taste or
four large apples plus sugar to taste
fresh or frozen berries
For the Crumble
stick of fairly cold butter
4 ounces of sugar
4 ounces of all- purpose or plain flour
4 ounces jumbo oats
Preheat oven to 375F
To make the filling, put cut rhubarb or plums, or apples and berries in a shallow casserole dish.
Sprinkle with sugar, I have not given an exact measure as I simply sprinkle until it seems to be the right amount and I try to keep it as sparing as possible.I use a microwave at this point and covering the dish with saran wrap I cook the fruit for three or four minutes until it has started to soften.
Add the strawberries to the rhubarb.
I add all the ingredients for the crumble to my kitchen aid and mix until combined. You can do this by hand too and it is wonderfully satisfying. Sprinkle topping evenly over filling and bake in the oven for 30-40 minutes or until you see the filling starting to bubble underneath. Serve with ice-cream or heavy cream Reheats beautifully, and apparently, according to friend, doubles as a great breakfast food.
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