Watch and learn how Le Manoir chef extraordinaire, Raymond Blanc makes a lighter strawberry rhubarb crumble using fresh and seasonal ingredients direct from his kitchen garden. You can vary the fruit with the seasons: apples, pears, apricots, plums and rhubarb all make lovely crumbles, just adjust the cooking time accordingly. Do not over work the crumble mixture or the gluten in the flour will be activated causing the topping to become heavy!

Strawberry & Rhubarb Crumble
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 4

For the crumble:
100 g flour, plain
50 g brown sugar
50 g unsalted butter

For the strawberries:
25 g unsalted butter
25 g caster sugar
480 g strawberries (preferably, Gariguette*), cut in half
20 ml Kirsch (optional)
5 ml lemon juice

For the rhubarb:

** Marinated for one hour **
300 g rhubarb, washed and cut into 2 cm batons
125 g caster sugar
5 g lemon juice

*** For directions please watch the video.

* Gariguette is the legendary and much-loved French strawberry that has a sweet flavor and pleasing fragrance. The elongated fruits are a brilliant vermilion-red, the flesh is delicate, soft and particularly juicy. Gariguette is grown in Provence and brightens up the local market stalls during the early summer.

Want more rhubarb recipes? Try these…

Strawberry-Rhubarb Sundaes
Strawberry-Rhubarb Sundaes
Rhubarb and Blackberry Snack Cake recipe
Rhubarb and Blackberry Snack Cake
Individual Rhubarb and Raspberry Tartlets recipe
Individual Rhubarb and Raspberry Tartlets
Strawberry Rhubarb Dessert Bars