You won’t believe this amazing crumble topping has just three ingredients.
Ingredients
For the rhubarb & strawberry custard crumble
- 300g fresh or defrosted strawberries — halved
- 300g rhubarb — diced
- 1⁄4 cup caster sugar
- 1 1⁄2 cups brown sugar
- 2 cups flour
- 200g butter
- 600ml ready-made thick custard
Method
For the rhubarb & strawberry custard crumble
- To make the filling, place the strawberries, rhubarb and caster sugar in a saucepan and simmer gently for 20 minutes. Leave to cool.
- Preheat the oven to 180°C (160°C fan bake). Line a baking tray with baking paper.
- To make the crumble, place the brown sugar, flour and butter in a bowl and mix well.
- Spread out on the prepared tray and toast in the oven for 20 minutes.
- To assemble, pour the strawberry and rhubarb mix into a high-sided ovenproof dish.
- Top with the custard and then the crumble mixture.
- Bake for 20 minutes and serve hot.