Rhubarb and strawberry crumble
Rhubarb and strawberry crumble is a rustic dessert with plenty to love. Tart rhubarb and sweet, juicy strawberries bake into a soft, bubbling filling, spiced with ginger. A buttery oat crumble bakes up golden and crisp on top, adding just the right contrast. Serve it warm or cold with plenty of vanilla custard on the side.
Ingredients
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150 g
Flour
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90 g
Oats
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40 g
Sugar
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150 g
Butter
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Filling
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400 g
Rhubarb
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250 g
Strawberries
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60 g
Sugar
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1 tbsp
Potato starch
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1 tsp
Ground ginger
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To serve
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500 ml
Custard
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Choose firm, crisp rhubarb stalks with a smooth surface and no signs of wilting or dryness. For the strawberries, look for plump, fragrant berries with an even colour and no soft or bruised spots. Fruit that is fresh and full of flavour will give the crumble a better texture and a more balanced filling.
Wrap the crumble in cling film and place it in the fridge for around 30 minutes or in the freezer for 10–15 minutes. This helps the butter firm up, so the topping keeps its crumbly structure and bakes into a crisp, golden layer with more crunch.
Instead of a ready-made vanilla custard, you can prepare it from scratch. Heat 500 ml of milk with 1 tsp vanilla extract in a saucepan. In the meantime, whisk 4 egg yolks with 80 g sugar until smooth and plate. Gradually pour the warm milk into the egg mixture, whisking constantly, then return it to the pan. Cook over low heat, stirring gently, until the custard thickens, then remove it from the heat and let it cool slightly.
FAQ: Questions about rhubarb and strawberry crumble
There is not much standing in the way of a great rhubarb and strawberry crumble, though our handy answers to frequently asked questions can make the process even smoother.
Can I use frozen fruit for rhubarb and strawberry crumble?
Yes, you can use frozen fruit for rhubarb and strawberry crumble. Use it directly from the freezer, as this prevents the filling from becoming too watery. Add a little extra potato starch to absorb the excess liquid and keep the filling nicely set.
How should I store rhubarb and strawberry crumble?
To store rhubarb and strawberry crumble, allow it to cool fully before wrapping the ovenproof dish tightly with cling film or moving it to an airtight container. Keep it in the fridge for up to 3 days.
How do I reheat rhubarb and strawberry crumble?
Reheat rhubarb and strawberry crumble in the oven at 180 °C until warmed through, using an ovenproof dish and a loose foil cover to stop the topping from darkening too much. For a quicker option, heat individual portions in the microwave, but keep in mind the crumble will lose some of its crisp texture.
Nutritional values per serving
Energy:
362 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 4.3 g |
| Protein | 3.1 % | 2.8 g |
| Fat | 51.4 % | 21 g |
| Carbohydrates | 45.5 % | 40.5 g |
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Bake an easy rhubarb and strawberry crumble
Crumbles have earned their place as one of the easiest desserts to make, and our rhubarb and strawberry crumble recipe is one of them. The rhubarb and strawberries are lightly spiced with ginger and soften slowly in the oven beneath a golden crumble topping. It takes very little time to put together, so the hardest part is waiting while it bakes. Before long, the kitchen fills with a sweet, fruity scent that makes the wait feel entirely worthwhile.
Rhubarb does not need much encouragement, so if you want more easy ideas, try our rhubarb cordial, rhubarb crumble, and rhubarb and strawberry compote.
Sweet, tart, and ginger-spiced filling
Rhubarb and strawberries are our favourite crumble duo. Rhubarb brings a fresh tartness that keeps the filling lively, while the strawberries add sweetness and plenty of juice as they bake. The sugar helps draw out the juices and softens the rhubarb’s intensity while preserving its bright flavour. A little ginger adds a subtle warmth that lingers on the palate and rounds out the filling nicely.
Gloriously golden and crisp crumble with oats
The perfect crumble needs a topping that has plenty of bite, which is exactly why we include oats in our recipe. As they bake on top, the oats develop a deeply toasted and nutty flavour. They also help soak up a bit of the butter, resulting in small clusters of crispness that stay crunchy even after you have poured over the custard. It is a simple addition, but it really elevates the texture from a standard crumble to something crunchier, toastier, and far more irresistible.
Enjoy with a creamy vanilla custard
Fresh from the oven, rhubarb and strawberry crumble is hard to resist, but vanilla custard makes it even better. As you pour it over, it slips into the crumble and around the soft rhubarb and strawberries, adding a creamy, sweet contrast to the tart filling and crisp topping. Serve it after dinner when everyone is ready for something sweet, or save it for a quiet moment when you want a warm treat all to yourself.
Unleash your creativity
Once this rhubarb and strawberry crumble is in front of you, it is hard not to start thinking about what else could go into it, so we have a few ideas to get you going. Since the oats already give the topping a bit of a nutty tone, it is a brilliant idea to lean into that by adding some finely chopped hazelnuts, almonds, walnuts, or pecans for an even chunkier texture.
The duo of rhubarb and strawberry is also a great starting point for other fruit combinations. Throw in some sliced plums or raspberries for a pleasant tanginess, while peaches or pears provide their soft, floral sweetness.
You can also experiment with warming spices. Cardamom carries similar citrusy undertones to ginger, but without the heat. Cinnamon is sweet and fragrant, while nutmeg offers a woody warmth. Use one of them alongside the ginger, or combine them all for a more layered spice profile.
If you want to explore more rhubarb recipes, head over to our collections of rhubarb desserts and rhubarb and strawberry recipes for more ideas to try next.
