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rhubarb and strawberry crumble on a small white plate with serving spoon resting on there all sitting on top of a pink napkin

Rhubarb Crumble with Strawberries

This Rhubarb Crumble with Strawberries is absolutely delicious. This flavour pairing is a match made in heaven. Warmly spiced with cinnamon it is a great family dessert.

Course Dessert, pudding
Cuisine English
Keyword rhubarb, rhubarb and strawberry crumble, rhubarb crumble, rhubarb crumble with strawberries
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6
Calories 470 kcal

Ingredients

  • 500 grams rhubarb
  • 400 grams strawberries
  • 100 grams sugar
  • 1 tsp ground cinnamon
  • 2 tbsp water

Crumble Topping

  • 210 grams plain flour
  • 135 grams unsalted butter
  • 120 grams sugar

Instructions

  1. Wash and cut 500 grams of rhubarb stalks into 1 inch pieces. Peel off any obviously stringy bits that are too difficult to cut through. Set aside.

  2. Wash and hull 400 grams of strawberries and cut in half. Set aside in a bowl.

  3. Place the rhubarb and strawberries into a medium sauce pan along with the 100 grams of sugar, 1 tsp of ground cinnamon and 2 tbsp of water.

  4. Preheat the oven to 180 C/350 F/Gas Mark 4.

  5. Simmer gently for 8-10 minutes. As soon as the rhubarb mixture is soft then remove from the heat. Carefully taste and add more sugar if needed.

  6. Place in your baking dish. Mine is 27 x 16 cm and 7 cm deep. This sort of size keeps the thickness of the  crumble layer  just right. A 7"-8" square dish is perfect too.

  7. Place the 140 grams flour, 90 grams of butter and 80 grams of sugar in a food processor and pulse until it forms breadcrumbs. You can also just rub it in with your fingers until breadcrumbs are formed. 

  8. Tip the crumble mixture on top of the stewed rhubarb and bake in the oven for about 40 minutes.

    The fruit will be bubbling through in places and the top should be golden brown.

  9. Apply To Boomer Face.

Recipe Notes

  • Use the best fruit you can.
  • Stew the rhubarb until soft and tender.
  • Taste the stewed rhubarb carefully and add more sugar if needed. Be careful it is very hot.
  • Use the dish size recommended so as to keep the layer of crumble in the right ratio to the stewed fruit below it.
  • You can toast your crumble a little before if you like your crumble topping super crunchy.
Nutrition Facts
Rhubarb Crumble with Strawberries
Amount Per Serving
Calories 470 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 48mg16%
Sodium 8mg0%
Potassium 387mg11%
Carbohydrates 73g24%
Fiber 4g17%
Sugar 41g46%
Protein 5g10%
Vitamin A 656IU13%
Vitamin C 46mg56%
Calcium 97mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.