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Categories: Pies | Tarts

Watch and learn how Raymond Blanc makes a lighter strawberry rhubarb crumble using fresh and seasonal ingredients direct from his kitchen garden. You can vary the fruit with the seasons: apples, pears, apricots, plums and rhubarb all make lovely crumbles, just adjust the cooking time accordingly.

Strawberry & Rhubarb Crumble
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 4

For the crumble:
100 g flour, plain
50 g brown sugar
50 g unsalted butter

For the strawberries:
25 g unsalted butter
25 g caster sugar
480 g Gariguette strawberries, cut in half
20 ml Kirsch (optional)
5 ml lemon juice

For the rhubarb:
** Marinated for one hour **
300 g rhubarb, washed and cut into 2-cm batons
125 g caster sugar
5 g lemon juice

*** For directions watch the video.

Posted on Apr 26, 2014

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