Pic of Rhubarb and strawberry crumble

Rhubarb and strawberry crumble

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Rhubarb and strawberry crumble

Pudding & Cake Serves 6 50 min
Sweet and tart, this dessert is a real favourite in the Field Kitchen when the rhubarb and strawberry seasons coincide. It's very easy to make and a great excuse for eating lots of cream or custard. Replace the flour with oats and fine oatmeal for a gluten free alternative.

Cook's notes

Perfect when the rhubarb and strawberry seasons coincide


  • 250g rhubarb, cut into slices 2cm thick
  • 250g strawberries, hulls removed, large ones cut in half
  • 100g light brown sugar
  • 150g plain flour
  • 125g cold unsalted butter, diced
  • 100g rolled oats
  • pinch of sea salt
Image of Rhubarb and strawberry crumble


Prep time: 10 min
Cooking time: 40 min
  • Step 1

    Preheat oven to 180°C/Gas 4.
  • Step 2

    Mix the rhubarb and the strawberries together with 2 tablespoons of the sugar and transfer them to a snug fitting baking dish.
  • Step 3

    Put the flour, butter and remaining sugar in a bowl. Bring it together and work it with your fingertips until it resembles coarse breadcrumbs. Alternatively, pulse it together in a food processor to get the same result. Stir in the oats and a pinch of salt. Crumble it evenly over the top of the fruit. Wet your hands and flick water across the top of the crumble – this stops it browning too fast before the fruit has cooked.
  • Step 4

    Transfer to the oven and bake for 30-40 minutes, until golden on the top and bubbling beneath. Leave to cool for 10 minutes before serving, ideally with clotted cream.

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