Rhubarb Strawberry Crumble

• For the filling
• 8 rhubarb stalks, cut into 1cm pieces
• 300 grams strawberries, washed, hulled and halved (frozen is fine)
• 100 grams maple syrup or honey
• For the crumble
• 60 grams unsalted butter, softened
• 60 grams rolled oats
• 60 grams plain flour
• 1 teaspoon ground cinnamon
• 1 generous pinch sea salt

1. Preheat oven to 180C fan bake. Place fruit in an ovenproof dish and drizzle over honey or maple syrup.
2. Meanwhile, make the crumble. Put all ingredients into a bowl and rub together with your fingers until a rough breadcrumb texture is formed. Sprinkle crumble evenly over fruit.
3. Bake for about 20 minutes or until crumble starts to look golden on top. Serve warm with creme fraiche, yoghurt, custard or icecream.
4. To store, cover and keep in the fridge for up to a week.

filling, stalks, strawberries, maple syrup, crumble, unsalted butter, rolled oats, flour, ground cinnamon, generous

Taken from food52.com/recipes/70716-rhubarb-strawberry-crumble (may not work)