Rhubarb & Summer Berry Crumble With Ice Cream & Custard

Here at Mums In Real Life, we love a good pudding. Cue Rhubarb coming into season and for us, this equates to happy days!

This Rhubarb & Berry Crumble hits all the right notes. It is also ridiculously easy to make!

Ingredients:

500g Rhubarb, cut into chunky cubes

Handful of frozen summer berries

2oz Demerara sugar

1tsp cinnamon

2oz chilled butter, cubed

3oz self raising flour

To serve:

Vanilla ice cream

Custard

Basil leaves to garnish

Method:

Preheat the oven to 160•C fan, gas mark 4. Place the rhubarb into a saucepan and cover with water. Add the sugar & cinnamon and stew on the hob for 15-20 minutes.

Once stewed, add in the berries. Remove from the heat and leave to cool.

Next, make the crumble mixture. Place the butter & flour into a processor and pulse until you get done breadcrumbs.

Once cooled, transfer the stewed fruit into an oven proof dish. Sprinkle the crumble on top.

Cook for 35-40 minutes, until golden. Allow to cool slightly and serve with a scoop of ice cream and custard. Garnish with basil.