500 g packet frozen sliced strawberries
2 bunches rhubarb, chopped into 3-4cm lengths
⅔ cup caster sugar
1¼ cups plain flour
⅔ cup brown sugar
100 g butter, chopped
⅔ cup rolled oats
¼ cup shredded coconut
1 teaspoon ground ginger
- Preheat oven to 180°C (160°C fan forced). Grease a 2.5L-capacity baking dish with cooking spray. Combine frozen strawberries, rhubarb, caster sugar and ¼ cup of the flour in a large bowl. Transfer mixture to baking dish.
- Place remaining 1 cup flour, brown sugar and the butter in a bowl. Rub butter in with your fingertips until a crumbly mixture forms. Add oats, coconut and ginger.
- Crumble the mixture over the top of the rhubarb and strawberry mixture and bake in the oven for 40-45 min or until lightly browned and crisp. Serve the crumble with custard or cream.