Strawberry and rhubarb crumble is the perfect summer dessert. Lower in added sugar, full of summer flavours and truly delicious. Serve with vanilla ice cream.
I just adore summer fruits.
Whether we're talking about berries - like raspberries and strawberries for example - or stone fruits - like plums, apricots and nectarines, I always eat way more fruit in summer than the rest of the year.
I also love rhubarb, which goes beautifully with strawberries in this delicious rhubarb and strawberry crumble.
Pair rhubarb with strawberries to sweeten it naturally
Did you know that rhubarb is actually a vegetable?
It's naturally tart taste can put some people off. And indeed, many rhubarb recipes contain a massive quantity of sugar.
I prefer to sweeten my rhubarb naturally where possible.
Strawberries are the perfect fruit to serve with rhubarb. Their natural sweetness helps the rhubarb to taste less tart without the need to add tons of sugar.
Do you need sugar in your crumble topping?
Crumble toppings usually include a lot of sugar. I played around for ages trying to perfect a sugar free crumble topping but I've come to the conclusion that it does need a little sugar.
You can add a little maple syrup or honey if you want to use unrefined sugar, but my preference is to add 2 tablespoons caster sugar, which is still considerably less than is usually added.
The sweetness of the strawberries more than makes up for it.
A tasty summer crumble
Crumbles have always been one of my favourite desserts - or puddings as my mum would say - and we often had them while I was growing up.
My dad grew a lot of fruit and veg at home and we had rhubarb, gooseberry and berry crumbles a lot.
This strawberry and rhubarb crumble is a great summer dessert. Serve with ice cream if it's a hot day.
Ingredients
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
To make a strawberry and rhubarb crumble you'll need the following ingredients:
- 400g rhubarb
- 400g strawberries
- 75g plain flour
- 75g butter or dairy free spread
- 75g oats
- 75g chopped nuts eg almonds or use seeds to make it nut free
- 2 tablespoons maple syrup or caster sugar
How to make the crumble topping
You can either make your crumble topping by hand or in a food processor.
The first step is to rub the butter, or vegan equivalent, together with the flour until you have the consistency of breadcrumbs.
Next you stir through the oats, nuts and sugar.
Finally, pour it over your fruit and bake.
See - it's easy isn't it?
Other vegetarian rhubarb recipes
If you like this crumble you might also like:
- strawberry and rhubarb oven-baked risotto
- spiced rhubarb chutney
- healthy rhubarb bars
- earl grey and rhubarb loaf cake
- refined sugar free rhubarb compote.
Or you might like one of my other crumble recipes:
How to make strawberry rhubarb crumble:
If you've made this recipe please a star rating and comment below. Thank you!
Please do not reproduce this recipe without permission.
Strawberry rhubarb crumble
Ingredients
- 400 g rhubarb cut into rounds
- 200 g strawberries hulled and chopped if large
For the crumble topping
- 75 g butter I use vegan butter
- 75 g plain flour white or wholemeal
- 75 g oats
- 75 g nuts* chopped, eg almonds
- 2 tablespoons maple syrup or caster sugar
Instructions
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- Place 400g sliced rhubarb and 200g strawberries in a lightly greased oven proof dish.
- Rub together 75g butter and 75g plain flour with your fingertips, or in a food processor, until you have the texture of breadcrumbs.
- Stir though 75g oats, 75g chopped nuts and 2 tablespoon maple syrup or sugar.
- Pour over the top of the fruit and bake in the oven for 30-40 minutes until the fruit is soft and the topping is crisp.
- Serve with cream, ice cream or custard.
Notes
- * Use seeds eg pumpkin or sunflower seeds for a nut free version.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
Pin strawberry rhubarb crumble for later
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Janice Pattie
Great lower-sugar version of this classic dessert.
Mandy Mazliah
Thanks so much Janice - it's a real favourite here
Eb Gargano | Easy Peasy Foodie
I LOVE crumble...but annoyingly my kids, who will happily eat almost any vegetable, don't like crumble!!! Total madness. I like how you've made this low sugar...I do that too, but I tend to use maple syrup or honey...but it does make for a very crumbly crumble (no bad thing IMHO!!) It's amazing how little sugar you can get away with using, isn't it? And I love that idea of pairing strawberry and rhubarb for natural sweetness - yum! Thanks for linking it up with #CookBlogShare 😀 Eb x
Mandy Mazliah
How can they not like crumble?! I just don't get it. Thanks so much x
Nat @ Intolerant Gourmand
Oh this looks sooooo good Mandy! I absolutely love crumbles, and they're a great way to use up a glut of fruit! Particularly with the weather we're currently experiencing (hello summer, where are you?!) you can't beat crumble for the comfort factor! Natx #cookblogshare
Mandy Mazliah
Thanks so much Nat! I am a total crumble addict and would happily eat them daily. And you are so right about summer - come back please!
Angela / Only Crumbs Remain
Gorgeous! I absolutely love crumbles too Mandy, they just seem so comforting. Mum used to make them for us too when we were children, and we usually had them with custard. Never heard of having custard & ice cream with it, that really does sound like the best of both worlds.
It was lovely to read that your son eats the fruit in his crumble, it must have been lovely to watch him inspect the blackberry and then actually eat it.
Angela x
Mandy Mazliah
I love how puddings bring back childhood memories Angela. Your mum sounds like she's a fantastic cook! And you're right. I was fully expecting him to reject the blackberry and I had a silent little internal celebration when he ate it!