About this recipe:A lot of rhubarb recipes add a large amount of sugar. This keeps the sweetener to a minimum so you can enjoy the tang of the rhubarb! Delicious - enjoy! Use sugar in place of honey if you like.
500g chopped fresh rhubarb
1 punnet strawberries, hulled and sliced
1 tablespoon honey
80g rolled oats
100g dark brown soft sugar
1 teaspoon ground cinnamon
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 180 C / Gas mark 4.
In a medium bowl, stir together the rhubarb, strawberries and honey. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly, and spread over the top of the fruit.
Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm.
I hate rhubarb, but have lots in my garden that I normally give away. I decided to try this recipe and was immediately converted! Have been trying all different combos of fruit, good with blueberrys too. Served it with clotted cream, naughty but very nice Great crumble, have passed on to loads of friends. - 08 Dec 2010
I wanted a low sugar recipe as i adore rhubarb. If you serve it with ice cream or custard - it's the perfect balance between sweet and sour. Next time, though - I think I'll add some orange rind to lift the flavours even more. Thanks though - nice crumble! - 20 Feb 2009