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Aug 4 / JW

Strawberry Rhubarb Crumble


I love desserts where fruit is the star, and we just started getting the first strawberries of the year, so I thought I’d make a little strawberry rhubarb crumble. Strawberry and rhubarb together is obviously awesome, and when you add the crumbly, buttery topping it just gets that much better! Start by hullling and rinsing your strawberries, and then slice in half.

Trim and cut your rhubarb into 1/2 inch chunks. Add the fruit to your baking dish and mix with sugar and cornflour(cornstarch), and set aside.

For the topping, mix flour, oats, cinnamon, sugar, brown sugar, and lemon/orange zest with melted butter and stir until there are big and small crumbly pieces.

Add the topping to the fruit and bake on 170C for about 40-45 minutes or until golden and bubbly.

Yum! You can easily make this gluten free  by just swapping out flour for your fav GF flour.

Here’s the recipe:

Strawberry Rhubarb Crumble


  • 750g(or 3 pints) Strawberries, hulled, rinsed, and halved
  • 1 bunch Rhubarb(about 1 1/2 Cups)
  • 1/2 Cup Sugar
  • 3 Tbl Cornflour
  • For Topping
  • 1 1/3 C Flour
  • 85g Melted organic butter
  • 1/2 C Oats
  • 1 tsp cinnamon
  • Zest of lemon/orange
  • 2Tbl Brown Sugar
  • 1 Tbl Sugar

Cooking Directions

  1. Rinse, trim and halve the strawberries. Rinse the rhubarb and cut into 1/2 in pieces
  2. Add to your baking dish and mix with sugar and corn flour.
  3. Make the topping by melting the butter and mixing with the remaining ingredients.
  4. Bake on 170c for about 40-45 minutes or until bubble and golden.

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