Strawberry and Rhubarb Crumble

    12 hours 50 min

    Rhubarb crumble just got better! The addition of strawberries to the classic, creates a flavour sensation. The tart rhubarb goes exceedingly well with the sweet strawberries. Serve with custard, cream or ice cream.

    7 people made this

    Serves: 6 

    • 1kg rhubarb
    • 120g dark brown soft sugar
    • 150g butter
    • 300g plain flour
    • 4 tablespoons caster sugar
    • 500g strawberries

    Prep:10min  ›  Cook:40min  ›  Extra time:12hr soaking  ›  Ready in:12hr50min 

    1. The day before, peel and cut the rhubarb into 3cm slices. Toss rhubarb with sugar and refrigerate for 12 hours. When ready to proceed, drain.
    2. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in caster sugar. Refrigerate. Preheat the oven to 180 C / Gas 4.
    3. Butter a baking dish and fill with the drained rhubarb. Top with strawberries and scatter crumble over the top. Do NOT press down.
    4. Bake in preheated oven for 35 to 40 minutes. Keep a watchful eye on it to check that it doesn't burn.

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    Reviews in English (1)


    Easy to prepare & tasted yummy.  -  01 Jun 2014