Warm Strawberry Rhubarb Oat Crumble

Method

1. 1Preheat the oven to 200°C. Rinse and halve the fresh strawberries.
2. 2Toss the strawberries in a pie dish with 2 tablespoons of the sugar and 1 tablespoon of potato starch to absorb the juices.
3. 3In a separate bowl, mix the rolled oats, flour, remaining sugar, and ground cardamom.
4. 4Cut the cold butter into small cubes and work it into the dry oat mixture using your fingertips until a crumbly texture forms.
5. 5Scatter the crumb topping evenly over the strawberries and bake in the oven for 22-25 minutes until golden and bubbling. Serve warm with lightly whipped cream.