Strawberry and Rhubarb Crumble

    1 hour

    This strawberry rhubarb crumble recipe keeps the sugar to a minimum so you can enjoy the tang of the rhubarb. Use sugar instead of honey if you like.

    137 people made this

    Serves: 6 

    • 4 cups chopped fresh rhubarb
    • 1 punnet strawberries, hulled and sliced
    • 1 tablespoon honey
    • 1 cup (150g) rolled oats
    • 1/2 cup (90g) packed brown sugar
    • 65g butter
    • 1 teaspoon ground cinnamon

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat the oven to 180 degrees C.
    2. 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.
    3. Bake for 40 minutes in the preheated oven until rhubarb is tender and the topping is toasted. Serve warm.

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    Reviews in English (128)


    This recipe turned out pretty well. The flavor was great, thus the 5 stars. I did make a few changes, I added a 1/2 teaspoon of lemon juice and 1 tablespoon of cornstarch to the fruit mixture. Even after letting it sit for 15 minutes after coming out of the oven the filling was still kind of liquidy so I think next time I will use 2 tablespoons cornstarch. For the topping I used 1/4 cup brown sugar splenda blend. I also think that a few more minutes of baking time would have been better to ensure that the rhubarb was tender. But I'm definitely keeping this recipe. It's absolutely delicious. I had to convince my husband to not eat it all in one sitting!  -  05 Jun 2006  (Review from Allrecipes USA and Canada)


    Excellent recipe! I have made it with strawberries and rhubarb, and also as strawberries and apples. I did not add honey to the fruit mixture - but I did microwave the fruit for about 8-10 minutes - to soften it a bit - otherwise I have found that the rhubarb or the apples have stayed too firm but I couldn't leave it in the oven any longer for fear it might burn. I use canola oil instead of the margering in the crunch topping. Usually I use 1/2 oil and 1/2 applesauce to reduce the fat in the crunch and it does not come out soggy. I also make 4x the topping and spread 1/2 on the bottom of my ceramic dish, fill the middle with the fruit and then sprinkle the top with the rest of the topping. This dish is great served warm or even at room temprature! It freezes well.  -  30 Jul 2008  (Review from Allrecipes USA and Canada)


    This was really great, especially for a healthier version of crisp. I did use an extra tbsp or so of honey because the person I was making it for doesn't like rhubarb desserts to be too tart. I was glad I did, otherwise it may have been too tart even for me. I added 2 tbsp of cornstarch after reading the previous reviews and it was perfect - not too runny in the least. For the topping I used 1/8 cup butter and 1/8 cup light margarine and it turned out really well. Delicious with vanilla ice cream!! I'll make this again for sure.  -  04 Jul 2006  (Review from Allrecipes USA and Canada)