This wonderful crumble is comfort food at its very best. Should give it a try.

Ingredients: (Serves 4)

• 340 g/12 oz strawberries, hulled
• 340 g/12 oz rhubarb
• 55 g/8 oz caster sugar
• 140 g/5 oz plain flour
• 28 g/1 oz cocoa powder
• 115 g/4 oz unsalted butter, diced
• 28 g/1 oz ground almonds
• 7 amaretti
• 1 tablespoon pine nuts or flaked almonds

Method:

Preheat the oven to 175ºC/350ºF/Gas mark 4. Grease a deep 1-liter/2-pints ovenproof pie dish.

Halve the strawberries and cut the rhubarb into 2.5 cm/1 inch pieces. Place the fruit and caster sugar in a bowl and stir well to coat evenly. Transfer the fruit to the pie dish and level with a spoon.

Put the flour, cocoa, butter, almonds and amaretti in a food processor and process until fine breadcrumbs form. Sprinkle over the fruit, scatter with the pine nuts or almonds and bake for 40 minutes. Serve warm with pouring cream.