The fruit base for this crumble is simplicity iteslf - we cook down rhubarb with enough sugar to mellow its sharpness then add whole strawberries.

The crumble mix will come separately - it's a wholesome, delicious blend of toasted almonds, flour, brown sugar and oats mixed with cold butter till crumbly.

 

 

Fruit: Strawberries, rhubarb, butter, caster sugar.

Topping: Self-raising flour, brown sugar, rolled oats, slivered almonds, butter.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

The crumble will come as two separate bags, one of fruit and one of topping.

You can dish it up family-style, spooning the defrosted fruit into a 1 litre oven proof dish, strewing the crumble mixture on top and bake in a 180 oven for 20-30 minutes or until crisp and golden with jammy bits bubbling up the sides.

Alternatively, you could make individual crumbles in ramekins and reduce the cooking time to about 10 minutes to cook.

Defrost information: Defrost overnight in the fridge. Alternatively, place the fruit base pouch in the sink and cover with warm water until soft. The topping never freezes solidly and can be crumbled straight over the fruit.