{Strawberry & Rhubarb Crumble}

This is the best crumble combination I've ever had and the perfect crumble for right now, right this moment, in between the seasons, the summer strawberries are on their way out and wintery rhubarb is on its way in. 

My strawberries were a surprise delivery from a gorgeous brunette and serendipitously I had just been oohing and ahhing over a crumble recipe in the latest edition of Delicious. I changed it a little to suit what I had, this is my version, it is really good I just ate the last of it for lunch which is a bit naughty but I had to take a photo so I could post the recipe today for the brunette, oh the things we do for friendship :)

...the fruity bit

400g (about 1/2 bunch) rhubarb, stalks trimmed, 
cut into 3cm lengths
500g ripe strawberries, topped, 
halved or quartered if large
110g caster sugar
2 tsp vanilla extract

...the crumbly bit

185g plain flour

125g caster sugar
1 tsp ground cinnamon

1/4 tsp salt
180g chilled unsalted butter, diced

Preheat the oven to 200. Place the rhubarb, strawberries, sugar and vanilla into a large baking dish and using your hands, gently but thoroughly mix everything together then spread it out evenly.

For the crumble, whiz the flour, sugar, cinnamon and salt in a food processor to combine. Scatter the butter over the top, then pulse until the mixture resembles fine to medium breadcrumbs, or put it all into a large bowl at once and use your fingers to do it like me (I am food processor less).

Sprinkle over 2-3 teaspoons iced water, then toss with a fork so that some of the crumbs stick together to form slightly larger crumbs, making it look a bit more like gravel. Sprinkle crumble evenly over the fruit mixture, then bake for 35-40 minutes, until crisp and golden, and the juices from the fruit bubble up through it. Cool the crumble until it’s lukewarm, then serve with scoops of vanilla ice cream.