I like Rhubarb desserts, but I always want to add Strawberries just like my ‘Rhubarb & Strawberry Cobbler’. You might prefer using Rhubarb only. This recipe is for 2 servings but it is easy to multiply and you can bake a larger serve in a baking dish. But, it is much quicker and easier to prepare individual serves in ramekins.
6 Rhubarb *about 200g
4 tablespoons (OR 1/4 cup) Caster Sugar *plus extra
1 tablespoon Water
50g Strawberries *cut in half or quarters
30g Butter *melted
2 tablespoons Caster Sugar OR Brown Sugar
4 tablespoon (OR 1/4 cup) Self-Raising Flour OR Plain Flour
4 tablespoon (OR 1/4 cup) Quick Oats OR Rolled Oats
- Wash Rhubarb, trim the ends, and cut into 2cm size pieces. Place in a saucepan, add Sugar and Water, and cook over low heat for 5 minutes or until just soft. Add Strawberries and combine. *Note: If Strawberries are sour, you might need to add extra Sugar.
- Preheat oven to 200℃.
- To make Crumble, mix all ingredients in a small bowl.
- Spoon the Rhubarb & Strawberry mixture into ramekins, and scatter Crumble on top. Back for 15 minutes or until nicely browned and Crumble is cooked. *Note: If you make a larger serve in a baking dish, it might take 30 minutes or longer.
- Serve with whipped Cream or Ice Cream.