Riverford Wicked Leeks
Rhubarb and strawberry crumble recipe image

Print Rhubarb and strawberry crumble

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.


  • 2-4 rhubarb stalks, cut into slices 2cm thick
  • 250g strawberries, hulls removed, large ones cut in half
  • 165g plain flour
  • 50g soft light brown sugar
  • 150g rolled oats
  • 125g unsalted butter


  1. Preheat oven to 180°C/Gas 4.
  2. Place the rhubarb in a deep pie dish. Toss the strawberries with a tablespoon of the flour and add to the rhubarb. Sprinkle half the sugar on top.
  3. Put the oats, butter and remaining sugar and flour in a food processor and pulse until the mixture starts to come together. Spread the crumble over the fruit and bake in the oven for 35-40 minutes, until the rhubarb is tender and the crumble is browned. Serve with delicious clotted cream.
want to cook with fresh ingredients? try one of our award winning veg boxes