225g
strawberries, hulled and cut in half if large
450g
rhubarb, cut into pieces
90g caster
sugar
15ml
cornstarch
85ml fresh
orange juice
115g plain
flour
75g rolled
oats
90g light
brown sugar
2.5ml
ground cinnamon
40g ground
almonds
150g cold
butter
1 egg,
lightly beaten
Method :
Preheat the
oven to 350F, Gas 4, then mix together the strawberries, rhubarb and
sugar in a 1.75 liter baking dish. Blend the corn flour with the orange
juice in a small bowl, then pour this mixture over the fruit and stir
gently to coat. Set the baking dish aside while making the topping. Toss
together the flour, oats brown sugar, cinnamon and almonds in a large
bowl. Rub in the butter using your fingertips until the mixture
resembles coarse breadcrumbs, then stir in the beaten egg. Spoon the oat
mixture evenly over the fruit and press down gently. Bake for about
50-60 minutes, until browned. Serve the crumble warm.
