Strawberry and Rhubarb Crumble

This is one of those delicious crowd pleasers that is easy to whip up in advance and then pop in the oven while everyone is eating a meal. Some people are less than excited by rhubarb and the whole idea of a baked rhubarb dish just screams 70’s, but I for one am smitten with the tart explosion of happiness that rhubarb gives. A little stewed rhubarb mixed with double thick Greek yogurt is a delightful breakfast, and added to muffins it gives a delightful twist to an easy on-the-go snack.


I tried this recipe in two different ways, one with stewing the rhubarb beforehand and one using the raw rhubarb added to the strawberries. If you are going to make a big dish of the dessert then stew the rhubarb before hand to add a little more moisture to the dish. If you are going to make it in single serving ramekins, stewing the rhubarb is not necessary.




1 cup white sugar

3 tablespoons all-purpose flour

3 cups sliced fresh strawberries

3 cups diced rhubarb

2 cups all-purpose flour

1 cup packed brown sugar

1 cup butter

1 1/2 cup rolled oats



  1. Preheat oven to 190 degrees C.
  2. Add rhubarb to a pot with 3 tablespoons of water and 3 tablespoons of the white sugar. Cook with a lid on for about 10 minutes or until soft and falling apart.
  3. In a large bowl, mix the remaining white sugar, 3 tablespoons flour, and strawberries. Place the mixture in a large baking dish and spoon over the stewed rhubarb.
  4. Mix 2 cups flour, brown sugar, and butter in a food processor and blitz until mixed, add oats.
  5. Crumble on top of the rhubarb and strawberry mixture.
  6. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.


Serve it piping hot with a little vanilla ice cream, cream or custard.




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