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!
Servings Prep Time
8 20mins
Cook Time
Servings Prep Time
8 20mins
Cook Time
  • 1pound rhubarb stalks, sliced 1/2 inch thick (3cm)(500g)
  • 1/4cup caster sugar
  • 1pound strawberries, halved(500g)
  • Finely grated zest of 1 lemon
  • 1teaspoon pure vanilla extract or vanilla sugar
  • 1.5 sticks unsalted butter, softened(200g)
  • 1 1/3cups caster sugar(250g)
  • 1 2/3cups all-purpose flour(250g)
  • 2/3cups Rolled Oats(60g)
  • 1teaspoon cinnamon
  • 1/2teaspoon salt
  • 1/4 cup sliced almonds (optional)(20g)
  • Whipped cream swirled with honey to serve
  1. Preheat oven to 350F/180°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