This beautiful crumble is simple, to make, packed with fruit and perfect for your Seder or for a Pesach Shabbat. Use whichever mix of berries you prefer. It can be made parev or dairy.

• Drain off any liquid from the defrosted fruit. (No waste tip: keep this to make a fruit coulis by adding sugar and boiling to reduce and thicken, to mix into a fruit smoothie or to drizzle over yoghurt or ice cream.)
• Cut the rhubarb into 2cm lengths and cook over a gentle heat in a large pan, stirring regularly, until it is tender and all the water has cooked off.
• Heat your oven to 170°C (fan). Mix the rhubarb and berries with the jam and mix gently until fully combined.
• Tip the fruit filling into the crumble dish and spread it out evenly.
• Prepare the crumble topping by mixing all the ingredients with your hands making sure you don’t form a dough, but do rub the butter into the other ingredients.
• Spread the crumble topping over the fruit and cook for 45 minutes.

Fabienne Viner-Luzzato

First published in the JC April 2019