Rhubarb and strawberry crumble

There's nothing ordinary about these fabulous, flavour-packed little rhubarb and strawberry crumbles. The mingled flavour of these two, very different fruits needs to be tasted to be believed.
Rhubarb and strawberry crumble


Rhubarb and strawberry filling
Crumble topping


1.Combine sugar and orange juice in a saucepan. Stir over medium heat until sugar dissolves.
2.Bring to boil, lower heat and add rhubarb and orange rind. Cover. Simmer, 5 minutes, or until tender but not mushy. Stir in the strawberries. Place fruit in a greased ovenproof dish or six individual ovenproof dishes.
3.Preheat the oven to moderate (180°C/160°C fan-forced).
4.For crumble topping, sift flour into a bowl, rub in butter until mixture resembles coarse breadcrumbs. Add the sugar, cinnamon and coconut. Mix well.
5.Sprinkle crumble topping over fruit. Place dish on an oven tray. Bake, 30 minutes, or until golden brown.
6.Serve crumble with thick cream, vanilla ice-cream or natural yoghurt, if you like.

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