Rhubarb and Strawberry Crumble

Rhubarb and Strawberry Crumble

A beautiful seasonal rhubarb crumble sweetened with the addition of strawberries.


5 stick of rhubarb

150g strawberries

100g plain flour

50g butter

50g soft brown sugar

Cream, ice cream or custard to serve


  1. Place the rhubarb stick on a baking tray and cook for 10 minutes at 160ºC.
  2. Meanwhile, quarter the strawberries and place them in a pan with 2 tbsp of water on a low heat.
  3. Once the rhubarb is cooked, place in the pan with the strawberries with a lid and allow to stew for 10 minutes. You may need to add a little more water.
  4. In a bowl, using your fingertips, rub together the butter and plain flour.
  5. Then combine the brown sugar into the butter and flour mix.
  6. In small pots place the rhubarbs and strawberry filling and top it with the crumble mix.
  7. Bake in the oven at 160ºC for 25-30 minutes or until the crumble mix is golden on top.
  8. Serve with cream, ice cream or custard.

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