Strawberry rhubarb crumble

Strawberry rhubarb crumble

Served with vanilla ice cream, this strawberry rhubarb crumble has to be the perfect summer dessert. This recipe has less added sugar.
Course Dessert
Cuisine British
Keyword strawberry rhubarb crumble
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Mandy Mazliah


  • 400 g rhubarb cut into rounds
  • 200 g strawberries hulled and chopped if large

For the crumble topping

  • 75 g dairy free spread or butter
  • 75 g plain flour white or wholemeal
  • 75 g oats
  • 75 g chopped nuts I used almonds
  • 2 tbsp of maple syrup or caster sugar
Metric - US Customary


  1. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
  2. Place 400g sliced rhubarb and 200g strawberries in a lightly greased oven proof dish.

  3. Rub together 75g butter and 75g plain flour with your fingertips, or in a food processor, until you have the texture of breadcrumbs.

  4. Stir though 75g oats, 75g chopped nuts and 2 tbsp maple syrup or sugar.

  5. 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.
  6. Serve with cream, ice cream or custard.