Bake-at-Home Strawberry and Rhubarb Crumble

HERE'S HOW WE MAKE IT

The fruit base for this crumble is simplicity itself - 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.

INGREDIENTS

Fruit mix: Strawberries, rhubarb, caster sugar.

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

ALLERGENS

CONTAINS:

Tree Nuts, Gluten, Dairy.

MAY CONTAIN TRACES OF:

Peanuts, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	PER CRUMBLE
ENERGY	8899kj
PROTEIN	33.6g
FAT TOTAL	75.2g
- SATURATED	29.9g
CARBS	305.5g
- SUGARS	220.9g
SODIUM	994.3mg

GOES WITH

Serve with whipped cream or vanilla ice cream.

PREP, COOK AND SERVE

Frozen product. Once defrosted cook, and consume within 48 hours.

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 ovenproof dish, strewing the crumble mixture on top and bake uncovered in a 180C 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.