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Rhubarb, strawberry & elderflower 'scrumble'

Rhubarb, strawberry & elderflower 'scrumble'

By Alexander Cheng
20’ Prep time
40’ Cook time
60’ Total time
501 Calories
6 Serving

Summary

A cross between a crumble and a cobbler, this stars two of the season’s prettiest fruits. their sweetness is balanced by the herbiness of the tarragon – though you could substitute lemon thyme or leave it out.
Alexander Cheng 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6. Put the flour, butter, 100g caster sugar, the orange zest, tarragon and salt in a food processor and pulse until it resembles breadcrumbs (or rub the butter into the flour with your hands, then stir in the rest of the ingredients). Add the milk and pulse/stir again until it clumps together; put in a bowl and work into a rough dough with your hands.
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Step 2

In a baking dish, around 1.5 litres in volume, toss together the rhubarb, strawberries, elderflower cordial, 1 tbsp caster sugar and the corn flour. Use your hands to scoop up walnut-sized balls of the dough and arrange over the fruit, then scatter over the demerara sugar, if using. Bake for 35-40 minutes, until golden on top and bubbling underneath. Allow to cool for 5 minutes, then serve with ice cream or crème fraîche, if liked.

Ingredient

  • Fine sea salt
    Fine sea salt
    0.25 tsp
  • Golden caster sugar
    Golden caster sugar
    100 grams
  • Orange
    Orange
    1
  • Strawberries
    Strawberries
    180 grams
  • Rhubarb
    Rhubarb
    400 grams
  • Elderflower cordial
    Elderflower cordial
    4 tbsp
  • Cornflour
    Cornflour
    1 tbsp
  • Tarragon
    Tarragon
    20 grams
  • Demerara sugar
    Demerara sugar
    1.5 tbsp
  • Plain flour
    Plain flour
    250 grams
  • Whole milk
    Whole milk
    4 tbsp
  • Unsalted butter
    Unsalted butter
    175 grams
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