Strawberry and Rhubarb Crumble

Strawberry and Rhubarb Crumble

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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.


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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