Rhubarb and Strawberry Crumble

Crumble you mumble? Isn't that quite tricky to make? Oh no, I cry, it's so simple, give it a try! Chop the rhubarb and strawberries, sprinkle with a tablespoon or two of sugar to taste. Chop 170g of cold butter into 2 cups of flour and 1 cup of sugar. Rub it through your fingers until it becomes sand like and fine, like making a basic pastry mix - of course you can also do this in the food processor too for speed, but I like to make it by hand because it makes the whole process so old school! Arrange the fruit in a pie dish and spoon the crumble mixture on top, bake at 375F for 35-40 minutes. Leave it to cool before serving, too hot crumble is no fun, serve with chilled cream and revel in the fact you just made pudding grandma style.