Rhubarb, strawberry & elderflower 'scrumble'

Name: Rhubarb, strawberry & elderflower 'scrumble'
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: 250 g plain flour; 175 g unsalted butter, cubed and chilled; 100 g golden caster sugar, plus 1 tbsp; 1 small orange (scrubbed), zest; 20 g pack tarragon, leaves finely chopped; ¼ tsp fine sea salt; 4 tbsp whole milk; 400 g pack rhubarb, cut into 4cm lengths; 180 g strawberries, halved; 4 tbsp elderflower cordial; 1 tbsp cornflour; 1½ tbsp demerara sugar, for sprinkling (optional); Vanilla ice cream or crème fraîche, to serve (optional)

A cross between a crumble and a cobbler, this stars two of the season’s prettiest fruits. Their sweetness is balanced by the herbiness of the tarragon – though you could substitute lemon thyme or leave it out.

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Vegetarian

Serves6
CourseDessert
Prepare20 mins
Cook40 mins
Total time1 hr
Pluscooling + standing

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250g plain flour
175g unsalted butter, cubed and chilled
100g golden caster sugar, plus 1 tbsp
1 small orange (scrubbed), zest
⅓ x 20g pack tarragon, leaves finely chopped
¼ tsp fine sea salt
4 tbsp whole milk
400g pack rhubarb, cut into 4cm lengths
180g strawberries, halved
4 tbsp elderflower cordial
1 tbsp cornflour
1½ tbsp demerara sugar, for sprinkling (optional)
Vanilla ice cream or crème fraîche, to serve (optional)

Preheat the oven to 200ºC, gas mark 6. Put the flour, butter, 100g caster sugar, the orange zest, tarragon and salt in a food processor and pulse until it resembles breadcrumbs (or rub the butter into the flour with your hands, then stir in the rest of the ingredients). Add the milk and pulse/stir again until it clumps together; put in a bowl and work into a rough dough with your hands.
In a baking dish, around 1.5 litres in volume, toss together the rhubarb, strawberries, elderflower cordial, 1 tbsp caster sugar and the corn flour. Use your hands to scoop up walnut-sized balls of the dough and arrange over the fruit, then scatter over the demerara sugar, if using. Bake for 35-40 minutes, until golden on top and bubbling underneath. Allow to cool for 5 minutes, then serve with ice cream or crème fraîche, if liked.

Typical values per serving when made using specific products in recipe