Nothing beats a good crumble with lashings of custard...
Nothing beats the warm feeling of eating a crumble after polishing off a delicious Sunday dinner. This delicious recipe mixes sliced rhubarb, fresh strawberries, a little sugar and a few drops of vanilla extract, before topping with a crumble mixture of Jordans Country Crisp Strawberry, melted butter and a dash of golden syrup. Our tummies are rumbling already.
- 350g (12oz) rhubarb, sliced into chunks
- 150g (6oz) strawberries, halved
- 75g (3oz) caster sugar
- 1 teaspoon vanilla extract
- 4 tablespoons water
- 40g (1.5oz) butter
- 2 tablespoons golden syrup
- 200g (7oz) Jordans Country Crisp Strawberry
- Ice cream, crème fraiche or custard, to serve
- Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.
- Put the rhubarb and halved strawberries into a baking dish and sprinkle the sugar on top. Mix the vanilla extract with the water and pour it into the dish. Bake for 15-20 minutes, until the rhubarb is lovely and tender.
- Meanwhile, melt the butter and syrup together in a large saucepan over a low heat, taking care that the mixture doesn’t get too hot. Remove from the heat and stir in the Jordans Country Crisp, breaking up any large clusters by giving them a good whack with a wooden spoon.
- Sprinkle the crumble topping evenly over the baked fruit. Pop it back in the oven for a further 5-8 minutes, until golden brown. Serve it up with ice cream, crème fraiche or a cracking custard.
If you fancy a bit of a change, you could always use plums instead of rhubarb.
Or why not try a different variety of Jordans Country Crisp? An apple crumble topped with Country Crisp Chocolate tastes sensational – just cook 450g (1lb) baking apples as above, before adding the crumble topping.