Delicious Recipes for Modern Families

Old Fashioned Strawberry-Rhubarb Crumble

The time of year is upon us! Summer rhubarb is growing in the garden and for sale in the markets! We planted our rhubarb a couple of years ago, and it has managed to thrive even without us being particularly good gardeners πŸ˜‰ I’m not personally a huge fan of rhubarb, but combined with perfectly ripe summer strawberries, the sweetness and tartness seem to be perfectly balanced! My husband is the rhubarb fan, so I love to make this for him especially. My kids love it too (Mr. Three calls it “Crumble Pie”) πŸ˜€

This summer dessert makes the most of two seasonal fruits – strawberries and rhubarb, and gives it a traditional sweet crunchy topping for the perfect BBQ or Potluck dessert.

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Old Fashioned Strawberry-Rhubarb Crumble
This classic summer combination with a warm crumble topping goes excellently with whipped cream or vanilla ice cream! A great BBQ or Potluck dessert for the best tastes of summer!
Course Dessert
Prep Time 20 mins
Cook Time 40 mins
Servings
Ingredients
  • 1 pound rhubarb stalks, sliced 1/2 inch thick (3cm) (500g)
  • 1/4 cup caster sugar
  • 1 pound strawberries, halved (500g)
  • Finely grated zest of 1 lemon
  • 1 teaspoon pure vanilla extract or vanilla sugar
  • 1.5 sticks unsalted butter, softened (200g)
  • 1 1/3 cups caster sugar (250g)
  • 1 2/3 cups all-purpose flour (250g)
  • 2/3 cups Rolled Oats (60g)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup sliced almonds (optional) (20g)
  • Whipped cream swirled with honey to serve
Course Dessert
Prep Time 20 mins
Cook Time 40 mins
Servings
Ingredients
  • 1 pound rhubarb stalks, sliced 1/2 inch thick (3cm) (500g)
  • 1/4 cup caster sugar
  • 1 pound strawberries, halved (500g)
  • Finely grated zest of 1 lemon
  • 1 teaspoon pure vanilla extract or vanilla sugar
  • 1.5 sticks unsalted butter, softened (200g)
  • 1 1/3 cups caster sugar (250g)
  • 1 2/3 cups all-purpose flour (250g)
  • 2/3 cups Rolled Oats (60g)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup sliced almonds (optional) (20g)
  • Whipped cream swirled with honey to serve
Instructions
  1. Preheat oven to 350F/180Β°C.
  2. In a bowl, toss the rhubarb with some of the 1/4 cup of sugar and let stand for 15 minutes, stirring occasionally.
  3. In another bowl, toss the strawberries with the remaining part of the 1/4 cup sugar, vanilla, lemon zest, and let stand for 10 minutes, stirring occasionally.
  4. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice.
  5. Transfer the mixture to a 9-by-13-inch glass baking dish.
  6. To make the crumble, place butter, flour, oats and 250g sugar in a bowl.
  7. Using your hands, mix together to form a rustic, craggy crumble.
  8. Top rhubarb mixture with the crumble
  9. Bake for 40 minutes, until golden, crunchy and bubbling. (If using sliced almonds on top as I did, add these for the last 10 minutes of baking time otherwise they will burn too quickly)
  10. Serve the crumble warm with spoonfuls of honeyed whipped cream, or vanilla ice cream.
Recipe Notes

Cover the crumble loosely with a sheet of aluminium foil if it begins to brown too quickly

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4 thoughts on “Old Fashioned Strawberry-Rhubarb Crumble”

  • I wanted to try this recipe since itΒ΄s appeared on the internet. Yesterday we went to a local farm to pick strawberries, we picked 2 kilos super sweet strawberries – other ingredients have been already bought. And what do you think? There are no strawberries left in the fridge!!! πŸ˜€ So next time….

  • Thanks for the tips the other day because each time we bake with rhubarb is so sour! But I think my main problem is my husband who survey me like a hawk so I dont put to much sugar and actually much less than what is in the recipe!

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