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Rhubarb and Strawberry Crumble

Rhubarb and strawberry is a classic summer tart combination, and this recipe uses the last of the summer strawberries to make a warming crumble instead.

Serves 4:

 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.

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 an oven preheated to 180C/Gas Mark 4 for 35-40 minutes, until the rhubarb is tender and the crumble is browned. Serve with delicious clotted cream, or ice cream.

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