This dish is a real celebration and indulgence of all the summery tanginess Irish summer fruit brings, along with a nod to some summer flavours further away. Enjoy the sweet and tangy fruit flavours combined with the crunchy topping and creamy accompaniment of creams and custards. A delightful treat to finish a special meal at any time of the day.
Ingredients
For the filling:
-500g rhubarb, trimmed and chopped into 1-inch pieces
-200g strawberries, hulled and halved
-150g golden castor sugar
-75ml port
For the crumble topping:
-150g self-raising flour
-75g chopped walnuts
-75g light muscovado sugar
-85g butter, chilled and diced
-50g desiccated coconut
-50g porridge oats
Method
- Pre-heat the oven to 200’C/ 180’C fan / gas 6.
- Grease a 9-inch square baking dish (roughly-speaking) with butter.
- In a mixing bowl, combine the rhubarb, strawberries and golden castor sugar. Toss the fruit gently in the sugar and stir in the port.
- Over a low heat, cover and slowly stir the fruit until it softens but still holds its shape. This will take about 15 minutes. Add sugar if needed to meet your preferred sweetness. Once ready, pour fruit mixture carefully into the prepared baking dish.
- In a separate bowl, rub the flour, porridge oats and chilled diced butter together using your fingertips until mixture resembles coarse breadcrumbs.
- Add the desiccated coconut, muscovado sugar and walnuts to the crumble mixture and stir it through evenly.
- Sprinkle the crumble mixture evenly over the rhubarb and strawberry mixture in the baking dish.
- Place the baking dish in the pre-heated oven and bake for 30-35 minutes or until the crumble topping turns golden brown and the fruit is bubbling.
- Remove from the oven and allow the crumble to cool slightly before serving.
- Serve warm with some vanilla ice-cream and custard or just some freshly whipped cream.
This dish can be prepared in advance and re-heated in an oven before serving.