Sugar and spice and all things nice. This divine sugar dessert featuring preserved strawberries, will be the centre of attention at your next dinner. Something easy to prepare days in advance and which can be pulled out at the ring of the doorbell when unexpected guests arrive for a drink. Served with crumbled biscuit, poured on vanilla ice cream or just in a bowl with a dollop of cream, no matter which way you will love them all.

Strawberries & Rhubarb

PRESERVED Strawberries

1kg strawberries

1.5kg of sugar

1 large glass jar

Rhubarb

4 sticks of fresh rhubarb

100ml water

The crumble

4 eggs

70g sugar

70g soft butter at room temperature

115g flour

1g salt

8g baking powder

Plating

your favorite vanilla ice cream

sour cream

Wash the strawberries, place in the clean jar and then completely cover with sugar. After 12 hours – check and add more sugar to be sure the berries are covered. Cover the jar and keep at room temperature for 4 days (do not put in the fridge). After 4 days the strawberries are ready to use.

Turn on oven to 160’C. Mix all of the ingredients for the crumble together. Place on a baking tray in chunks and bake for 30-40 min. Remove from oven and put to the side to cool.

Peel and clean the rhubarb. Cut it in 5cm pieces, Cook the rhubarb in a little water (100ml) until its tender (it will soften and make its own juice). Put to the side to cool.

To plate：Place the sour cream on the bottom of the plate. Top with strawberries, rhubarb & strawberry juice then add the crumble, and finish with a big scoop of vanilla ice cream.

Tip: The strawberry sauce left in the jar is a real treat served with a scoop of vanilla ice cream.