Strawberry & rhubarb crumble recipe | Good Food
Have a garden glut of fruit? Turn your bounty into a pretty pink pud with crunchy almond topping and serve warm with vanilla ice cream
Ingredients
- 140g plain flour
- 50g ground almond
- 100g golden caster sugar
- 100g butter chopped
- 25g flaked almond
- 85g golden caster sugar
- 1 heaped tbsp cornflour
- 450g strawberry hulled and halved if large
- 450g rhubarb cut into chunky lengths
- vanilla ice cream to serve (optional)
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