Strawberry and Rhubarb Crumble

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Serves 6

  • In a 2 pint dish put
  • 1 ¼ lb Rhubarb cut in ½ inch pieces
  • 9ozs cut Strawberries
  • 2ozs sugar

To make the topping
4ozs flour and a pinch of salt
3ozs butter
3ozs ground almonds
2ozs flaked almonds
3ozs soft brown sugar

Rub the butter into the flour and ground almonds then add the rest of the ingredients and stir through. You can rub in the flour almonds,butter, the old fashioned way with your finger tips or just pulse it in a food processor and then stir the rest of the dry ingredients in with a spoon.

Sprinkle the topping over the fruit and bake 40-50 mins 180 c until the pink juices start to bubble through.

NB. There is no need to stew the fruit for a crumble as the slow cooking in the oven is enough to cook the fruit through. This goes for all crumbles and the mixes of fruit are only limited by our own imagination, eg apple and tinned peach, pears and raspberry, Banana and...? Your choice.

Ingredients available from our shop

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Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.