Rhubarb, Strawberry, Raspberry Crumble

Nothing beats rhubarb crumble...except rhubard, strawberry and raspberry crumble!
Those three tastes combined with a dollop of vanilla icecream is a symphony.
Summer in your mouth. A Rhuberry Crumble!!

This recipe is easy, super tasty and something I know Martha would be proud of.

What You'll Need: The filling

• 1 large, heavy-bottomed pot with a lid
• 6 medium-sized stalks of rhubarb
• 1 cup strawberries (I used frozen as that is what I had on hand, but fresh or frozen work perfectly well)
• 1 cup raspberries (either fresh or frozen)
• 3 Tbsp whiskey (optional)
• 1/2 cup of golden caster sugar

What You'll Need: The Crumble

• 1 medium-sized corningware dish (either round or square)
• 1 cup of white flour
• 1/4 cup of brown sugar
• 1/4 cup of white sugar
• 1.5 cups quick rolled oats
• 1/3 cup of un-salted, room temperature butter
• 1 tsp cinnamon (optional, but highly recommended)

What You'll Do: The Filling

• Chop the rhubarb into 1/2 inch pieces
• Add the rhubarb pieces, strawberries and raspberries into your saucepan 
• Add in your sugar and whiskey, stir 

• Cover and simmer on a very low heat for 15 minutes, stirring occasionally
• When soft (but still holding its shape), pour the rhubarb into your medium-sized baking dish

What You'll Do: The Crumble

• Pre-heat your oven to 200C (325)
• To make the crumble topping, rub the flour, oatmeal and butter together with your fingers until you have a soft, crumbly topping

• Now add the sugar and cinnamon, mixing together with your hands until combined
• Loosely spoon the topping over the rhubarb mixture and bake for 30 minutes or until golden brown on top. I like to gently shake a little cinnamon for good measure over the top before I place in the oven
• Let cool for five minutes
• Serve hot with a lovely dollop of vanilla icecream (or custard, if that is your thing).

The STEWART SCORE:
Appearance: 1.5
Taste: 2 (My husband said this is my best dessert ever made. No joke).
Ease: 1.5