Rhubarb and strawberry crumble mary berry
Rhubarb and strawberry crumble mary berry is a classic British dessert that combines sweet strawberries with tangy rhubarb, topped with a crunchy crumble made from flour, sugar, butter, and oats. The dish is typically served warm with a dollop of whipped cream or vanilla ice cream on top. Mary Berry’s recipe calls for the use of fresh fruit and simple ingredients to create a deliciously comforting dessert that can be enjoyed all year round.
Why people also love rhubarb and strawberry crumble mary berry
People love Mary Berry’s rhubarb and strawberry crumble for many reasons. For some, it’s a nostalgic dessert that reminds them of their childhood or family gatherings. Others appreciate the combination of sweet and tangy flavors, as well as the comforting texture of the warm fruit filling paired with the crunchy topping.
Ingredients:
- 400g rhubarb, trimmed and cut into chunks
- 200g strawberries, hulled and halved
- 150g caster sugar
- For the crumble topping:175g plain flour
- 110g unsalted butter, chilled and cubed
- 85g demerara sugar
- A handful of rolled oats
Instructions:
- Preheat your oven to 200°C (180°C fan)/Gas mark 6.
- Place the chopped rhubarb and halved strawberries in a baking dish or pie dish. Sprinkle with caster sugar.
- In a separate bowl, mix together the flour and cubed butter until it resembles breadcrumbs.
- Stir in the demerara sugar and rolled oats.
- Sprinkle the crumble mixture over the fruit in an even layer.
- Bake for 35-40 minutes, or until the topping is golden brown and crispy, and the fruit is soft and bubbling.
- Serve hot with a dollop of whipped cream or vanilla ice cream on top if desired.
Quick Facts
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Difficulty: Easy
- Yield: Serves 6
Equipment Needed:
- Baking dish or pie dish
- Mixing bowl
Serving Suggestions:
Serve hot with whipped cream or vanilla ice cream on top.
Expert Tips & Tricks:
- Make sure to trim the rhubarb and cut it into even chunks so that it cooks evenly.
- If you don’t have demerara sugar, you can use light brown sugar instead.
- For a twist on this classic recipe, try adding chopped nuts like almonds or hazelnuts to the crumble topping.
Nutrition Information (per serving):
- Calories:300
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 10mg
- Carbohydrates: 43g
- Fiber: 2g
- Sugar: 28g
- Protein: 2g
Presentation: Serve the rhubarb and strawberry crumble in a baking dish or pie dish, allowing guests to scoop out their desired portion. Add whipped cream or vanilla ice cream for a delicious touch. The vibrant colors of the fruit and golden-brown crumble topping make for a beautiful presentation that is sure to impress.
Variations and substitutions for Mary Rhubarb and strawberry crumble mary berry:
- Fruit Substitutions: You can substitute the strawberries with other berries like raspberries, blackberries or blueberries.
- Flour Substitutions: If you want to make this gluten-free, you can use almond flour instead of plain flour.
- Sugar Substitutions: Instead of caster sugar in the fruit mixture, try using honey or maple syrup as a natural sweetener.
- Topping Variations: Add different spices like cinnamon or nutmeg to the crumble topping for added flavor. Alternatively, add chopped nuts like almonds or hazelnuts to give it a crunchier texture.
- Dietary Restrictions Variation: For vegan variation replace butter with coconut oil and milk creamer instead of whipped cream
Recommendations and notices:
- Be sure to use fresh, ripe fruit for the best flavor.
- Adjust the amount of sugar used in the recipe based on how sweet your fruit is – if it’s very sweet, you may not need as much sugar.
- Don’t overmix the crumble topping – this can cause it to become too dense and tough.
- Make sure that all ingredients are at room temperature before starting to bake so that they mix together evenly.
- Allow the crumble to cool slightly before serving – this will help it set up properly and make it easier to serve.
- Store any leftover crumble in an airtight container in the fridge for up to 3 days or freeze for longer storage.
FAQ for Rhubarb and strawberry crumble mary berry
Yes, you can use frozen strawberries or rhubarb. However, make sure to thaw them before using.
It takes around 20 minutes to prepare the ingredients and another 40 minutes in the oven.
You can substitute with flour or oats instead of ground almonds.
Yes, you can assemble everything but hold off on adding the crumble topping until just before baking. You can store it covered in the fridge for up to one day.
You can use any ovenproof dish that is around 1.5 litres in size, such as a ceramic or glass baking dish.
Yes, you can adjust the amount of sugar to your taste preferences. However, keep in mind that reducing too much sugar may affect the texture and sweetness of the crumble topping.
Conclusion
Mary Berry’s rhubarb and strawberry crumble is a deliciously comforting dessert that combines sweet strawberries with tangy rhubarb, topped with a crunchy crumble made from flour, sugar, butter, and oats. It’s easy to make at home using fresh ingredients that can be found at local farmers’ markets or grocery stores. The dish can be enjoyed all year round as it’s perfect for any occasion whether it’s served during holidays like Easter or Christmas or used as a way to celebrate milestones like birthdays or anniversaries. Serve it hot with whipped cream or vanilla ice cream for a truly indulgent treat that will satisfy any sweet tooth.
