For the filling you will need:
300 of trimmed, washed and chopped rhubarb250g of halved or sliced strawberries½ cup of light brown sugarJuice and Zest of 1 lime (or orange)4 tablespoons of butter cut into small pieces
In a mixing bowl, stir the strawberries and rhubarb well together.Pour into an ovenproof glass or ceramic baking dish.Sprinkle with the sugar and dot the top with the butter pieces.
¼ cup of granulated sugar1 cup of self-raising flour1 cup of whipping cream
Mixthe sugar and flour well in a large bowl. Separately whip the creamthen gently fold into the flour and sugar mixture. Spread the crustevenly over the fruit or just spoon it in rough mounds!Bake in a preheated 200°c oven for 30 mins or until the filling is bubbly and the crust is golden brown.
Serve warm, topped with Ravenhill Thick Cream Strawberry and Rhubarb Grunt