Category: Health & Wellbeing

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Lilly’s rhubarb and strawberry crumble 🍓 😋

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Ingredients

  • 800g rhubarb, chopped
  • 200g strawberry jam
  • 4 strawberries, chopped (optional)
  • 2 tbsp cornflour
  • 200g plain flour
  • 100g oats
  • 80g brown sugar
  • 100g butter, melted

Method

  1. Preheat the oven to 180C.
  2. Mix the chopped rhubarb with the strawberry jam in an oven-proof serving dish. Place in the oven to cook for 10-15 mins until the rhubarb starts to soften. Sift over the cornflour and stir well to combine. Add the chopped strawberries.
  3. To make the filling, stir the oats, flour and sugar together till combined. Pour in the melted butter and stir together with a fork till just mixed.
  4. Pour the crumble topping over the rhubarb and return to the oven for 15-20 mins till golden and the fruit syrup is bubbling up at the edges.
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Simply add a punnet of strawberries (hulls removed), one freshly squeezed juice from a lemon, one tbps sugar and a pint of water to blender. Add ice to a glass, garnish with your choice of garnish and serve with a straw. 🥤🍓 @keelingsfruits #summerfruit

  • Make your own tasty Strawberry Juice in just a few minutes, stay cool for Summer. 🍓🥤 Recipe in first comment! 👇

    #KeelingsFruit #StrawberryJuice #StrawberryRecipes #JuiceRecipes #SummerRecipes3w
  • RECIPE: Simply add a punnet of strawberries (hulls removed), one freshly squeezed juice from a lemon, one tbps sugar and a pint of water to blender. Add ice to a glass, garnish with your choice of garnish and serve with a straw. 🥤
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Our Raspberry Crumb Squares are ideal comfort baking and perfect for getting the kids involved too @KerrygoldIRL

Ingredients

Directions

  1. Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
  2. Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
  3. Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
  4. Once cooked, allow to cool before cutting into squares.
  5. Enjoy!