Rhubarb Crumble with Strawberries

This delightful Rhubarb, Strawberry, and Raspberry Crumble is a perfect dessert to showcase the vibrant flavors of spring and summer. The sweet and tangy combination of rhubarb, strawberries, and raspberries is baked under a buttery crumble topping, creating a comforting and irresistible treat.

Ingredients:

• For the rhubarb filling
  
  • 300 g (11 oz or about 2 stalks) rhubarb, fresh or frozen
  • 2–3 tablespoons vanilla sugar or caster sugar
  • 1 tablespoon cornflour (cornstarch)
  • 500 g (1 lb) strawberries, hulled and quartered
  • 150 g (5 oz) raspberries
  For the crumble topping
  
  • 150 g (1 cup) plain flour (all-purpose flour)
  • 1/4 teaspoon fine salt
  • 100g (1 stick) unsalted butter, cold and diced
  • 3 tablespoons light muscovado sugar or light brown sugar
  • 3 tablespoons vanilla sugar