This is a perfect summer time pudding when all the wonderful fruits like strawberries and rhubarb are in season.  the tartness of the rhubarb is complimented by the sweet juicy strawberries – everyone will want seconds for sure!

Serves 6-8.

Filling:

• 4 stems of rhubarb (approx 4 cups) cut into 1″ pieces
• 200g / 2 cups strawberries, clean, hulled and cut in half
• ½ – 3/4 cup brown sugar, packed (depending how sweet you like it)
• 3 Tablespoons plain flour

Crisp topping:

• 125g / 1 cup plain flour
• 100g / 1/2 cup brown sugar
• 75g/ 3/4 cup oats
• 1 teaspoon ground cinnamon,
• 4 ounces / 125g/ 1 stick cold butter

You will need an approx 25 cm long rectangle-baking dish

2 mixing bowls.

Start by preparing the fruit.  In a large bowl, toss rhubarb and strawberries with 3/4-cup brown sugar, 3 Tbsp flour and place in baking dish. Set aside.

In mixing bowl, add the flour, butter and oats and rub together with your fingertips until all the butter is mixed in and it’s looking like large breadcrumbs.  Then add the sugar and cinnamon and combine together.  Or you can do this in a blender to save time.

Spread topping ingredients evenly over the rhubarb and bake at 180 c / gas 4 for 30-40 minutes or until the top is golden brown and the fruit filling is bubbling through.  Serve this wonderful dessert with fresh cream, ice cream or good old custard!

Make this dish your own way too.  If you like a really thick topping just double the crisp topping quantities and if you like the rhubarb to be really sweet add a couple of extra tablespoons of sugar!

Watch how to make it below: