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Strawberry and Rhubarb Crumble

The definitive spring crumble using two of the garden's first seasonal offerings.

⏱ Prep: 20min 🔥 Cook: 40min 🍽 Serves: 6 📊 Easy 🍂 Spring ✓ Free
Servings
6
⏱ 20 Prep
🔥 40 Cook

🥕 Ingredients

  • 500g strawberries, hulled and halved
  • 500g rhubarb, cut into 3cm pieces
  • 100g sugar
  • 1 tsp vanilla extract
  • 200g plain flour
  • 150g rolled oats
  • 150g brown sugar
  • 150g cold butter, cubed
  • 1 tsp cinnamon
  • double cream or ice cream to serve

👩‍🍳 Method

1
Toss strawberries and rhubarb with sugar and vanilla. Rest 15 minutes.
2
Pour into a 28cm baking dish.
3
Rub flour, butter, brown sugar, oats, and cinnamon together until clumpy — keep some large lumps.
4
Spread crumble evenly over fruit. Do not press down.
5
Bake at 180°C for 35-40 minutes until topping is deep golden and fruit is bubbling.
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