Serves: 8 - Time:
Every summer for years I’ve been experimenting with a version of this recipe, trying out various combinations but never quite happy with the result. Then the British strawberry season (and rhubarb for that matter) ends and I lose enthusiasm for the project as the whole point is to make the most of the incredible flavour of home grown produce. However, I am thrilled to say that I think I have cracked it finally. Not quite a crumble, not quite a crisp this pudding is hard to describe but very easy to eat. I serve the pudding with iced lime parfait but a jug of custard or cold cream would be a fitting accompaniment.
- 150g porridge oats
- 110g self-raising flour
- 90g pistachios, roughly chopped
- 150g maple syrup
- 150g golden syrup
- 150g unsalted butter
- 1 teaspoon vanilla extract
- For the fruit bottom
- 400g strawberries, hulled and halved or quartered if large
- 380g trimmed rhubarb, cut into 1cm pieces
- Juice of one orange
- 100g caster sugar
- 3 tablespoons cornflour
- Heat the oven to fan 180˚c, mark 6. Mix the oats, flour and pistachios in a large bowl. Put the maple syrup, golden syrup, butter and vanilla extract into a saucepan and stir over a low heat until the butter has melted. Pour over the oat mixture and stir until the dry ingredients have been soaked in the syrup and butter. Set aside while you prepare the fruit.
- Put the strawberries and rhubarb in a mixing bowl and pour over the orange juice. In a small bowl mix the caster sugar with the cornflour. Stir into the fruit and tip the mixture out in an ovenproof dish, large enough so the fruit lies in a single layer-mine measures about 24cm diameter.
- Spread the syrupy oat mixture over the fruit in an even layer. Bake in the centre of the oven for about 45-50 minutes until the fruit is soft and the top golden brown. If the top looks like it is browning too much you can cover it with foil after about 35 minutes. Leave the dish at room temperature for five minutes before serving.