Matt Moran shares secret to his rhubarb and strawberry crumble recipe

Matt Moran.
Matt Moran.

FOODIES and wine appreciators have a lot to look forward to at the 2019 Good Food and Wine Show from August 23 to 25 at the Perth Convention and Exhibition Centre.

Celebrity chef Matt Moran is part of this year’s line-up, where he will be cooking rhubarb and strawberry crumble alongside other family favourites.

Attendees also have an opportunity to dine on a menu designed by Moran and meet him at the exclusive chef lunch series.

Moran has shared his delicious rhubarb and strawberry crumble recipe with Community News.

Matt Moran’s rhubarb and strawberry crumble.

INGREDIENTS

1 bunch rhubarb, trimmed, cut into 3cm pieces

500g strawberries, hulled

Finely grated zest of 1 lemon

295g caster sugar

200g unsalted butter, softened

250g plain flour

60g rolled oats

Double cream swirled with honey, to serve

 

METHOD

1) Preheat oven to 180C. Place rhubarb, strawberries, lemon zest and 150g sugar in a saucepan over medium heat and cook for 10 minutes or until rhubarb starts to soften and collapse. Remove from heat and set aside.

2) To make the crumble, place butter, flour, oats and remaining 100g sugar in a bowl. Using your hands, mix together to form a rustic, chunky crumble.

3) Transfer rhubarb mixture to a baking dish set over a baking tray to catch any cooking juices. Top with crumble, then bake for 20 minutes. Increase oven to 200C and bake for a further 20 minutes or until golden, crunchy and bubbling.

4) Serve the crumble hot with spoonfuls of honeyed double cream.

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