A Glorious Rhubarb + Berry Crumble

Tart rhubarb, ripe cherries and sweet strawberries - all tucked under a blanket of buttery crumble. There simply is no better or simpler way of welcoming the start of summer. The final result is super juicy, so if you like, you can toss some cornstarch in along with the fruit mixture to tighten things up a bit.

Serves 8

Fruit Filling:

• 454g strawberries, quartered

• 454g cherries, pitted

• 454g rhubarb, sliced into ½ - 1 inch chunks

• Juice and zest of ½ lemon

• 1 tbsp cornstarch (optional)

• 1 tbsp granulated sugar

• 1 tsp vanilla bean paste (or extract)

Crumble:

• 175g all-purpose flour

• 50g old fashioned oats

• 60g granulated sugar

• ½ tsp kosher salt

• 125g unsalted butter, cubed and at room temperature

1. Preheat oven to 375F

2. To a 9x12-inch baking dish, add the strawberries, cherries and rhubarb. Sprinkle over the lemon juice, zest, cornstarch (if using), sugar and vanilla. Stir until evenly coated.

3. In a medium bowl, whisk together flour, oats, sugar and salt. Add butter and smush it together into the dry ingredients with your fingers. It should look streusel-y when you’re done with it.

4. Evenly scatter the crumble mixture over the fruit. Bake for 35-45 minutes until golden and bubbling. Serve as is, with vanilla ice cream or a pool of custard (recipe here).