Rhubarb and Strawberry Crumble
Rhubarb and strawberry is a classic summer tart combination, and this recipe uses the last of the summer strawberries to make a warming crumble instead.
Place the rhubarb in a deep pie dish. Toss the strawberries with a tablespoon of the flour and add to the rhubarb. Sprinkle half the sugar on top.
Put the oats, butter and remaining sugar and flour in a food processor and pulse until the mixture starts to come together. Spread the crumble over the fruit and bake in an oven preheated to 180C/Gas Mark 4 for 35-40 minutes, until the rhubarb is tender and the crumble is browned. Serve with delicious clotted cream, or ice cream.