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portion of rhubarb and strawberry crumble

Rhubarb And Strawberry Crumble Recipe

Delightful summer fruit crumble recipe
Prep Time 19 mins
Cook Time 40 mins
Course Dessert
Cuisine British
Servings 6
Calories 347 kcal


  • Large baking dish


For the Fruit

  • 800 g rhubarb stalks chopped into chunks
  • 450 g strawberries
  • 2 tablespoons demerara sugar

For the Crumble

  • 250 g plain flour
  • 100 g butter
  • 2-3 tablespoons sugar


Prepare the Fruit

  • Place in a large saucepan with the sugar and a tablespoon of water
  • Gently heat until the rhubarb softens, stirring frequently
  • Once it the rhubarb is all soft turn off the heat
  • Preheat the oven at 180 degrees C
  • Place the rhubarb in the bottom of a large casserole dish
  • Take the hull out of the strawberries and cut them in two (or four if they are large)
  • Stir into the rhubarb
  • Set aside

Prepare the Crumble

  • Place the flour in a large bowl
  • Cut the butter into small pieces
  • Rub in the butter until the nixture looks like breadcrumbs
  • Stir in the sugar
  • Sprinkle on top of the rhubarb and strawberry mixture
  • Bake in the oven for about 45 minutes
  • Serve with custard, cream, yoghurt, ice-cream or evaporated milk
Keyword easy crumble pudding