Rhubarb & strawberry crumble with custard

Rhubarb & strawberry crumble with custard

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(35 ratings)

Ready in 1¼ hours


Serves 4
The perfect family pudding

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal433
  • fat21g
  • saturates8g
  • carbs58g
  • sugars35g
  • fibre4g
  • protein7g
  • salt0.22g
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  • 1 x Roasted rhubarb (see 'goes well with' below)



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 250g strawberries, hulled and halved



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

For the crumble

  • 85g plain flour
  • 50g golden caster sugar
  • 25g ground almond
  • 50g butter, room temperature, chopped



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • finely grated zest 1 small orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 handfuls pine nut
  • serve with the best custard you can buy


  1. Heat oven to 200C/fan 180C/gas 6. Prepare the Roasted rhubarb adding the halved strawberries after 15 mins of cooking. Cook, uncovered, for a further 5 mins until the rhubarb is tender and the strawberries slightly softened. Tip into a shallow dish, about 25 x 18 x 5cm, with enough of the syrupy juices to keep the fruit juicy. (Any leftover can be served with the crumble.)

  2. While the fruits are roasting, prepare the crumble. Mix the flour, sugar and ground almonds, then add the butter and rub together to make coarse crumbs. Stir in the orange zest.

  3. Spoon the crumble loosely over the fruit, then scatter with the pine nuts. Bake straight away for 25 mins until golden and bubbly. Cool a little before serving with custard and any remaining syrup.

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Comments (41)

Nessa79's picture

What a hit. Loved the hint of orange and the pine nuts added texture and flavour.

bobjames's picture

Great recipe. The rhubarb and strawberry combination was a great surprise - I have requests for me to repeat this from non crumble lovers. Everyone should try this. I varied the crumble but who doesn't use their own crumble???

cazzcymru's picture

Strawberry and rhubarb combo really lovely. Just did ordinary crumble topping today as didn't have the nuts and it was still delicious. Served with Joe's ice cream. Everyone loved it

tess2605's picture

This is delicious. One of my guests said it was the best pudding he'd ever eaten. Will be making again very soon.

poconofoothills's picture

When I was young, my grandmother used to grow rhubarb in her yard, and she frequently made strawberry rhubarb pie. I think that except for the crumble part, this probably tastes somewhat similar. This has to go on my "to do" list.

babsfazekas's picture

Delish. I only eyeballed the amount of sugar on the rhubarb so it came out a bit tart, but that's actually a positive for me. The combo of the fruits is really lovely. I wasn't 100% taken with the crumble, but it may be because I had to use self-raising flour and there was a bit of that squeaky baking powdery aftertaste to it. Will definitely make it again with the proper flour and perhaps slightly less roasting time for the rhubarb.

lauramt's picture

Gorgeous, the pine nuts made it more grown up

lalybaba's picture

Made the rhubarb and strawberry base to this (didn't bother with the crumble) and served it with natural fromage frais...was really easy and wonderfully tastey

lizfisher56's picture

I made this for the first time today using home grown rhubarb and local strawberries. Absolutely yummy! I will definitely make this again but will probably make more crumble topping. I served it with custard but my husband thinks we should have clotted cream next time!

beclam's picture

This is one of the nicest crumbles i have ever made, absolutely gorgeous.

traceymcv's picture

Definately strain off the juice from the rhubarb and strawberries to use as a sauce when serving and double up the crumble topping. Absolutely delicious dessert and really easy to prepare. Yummy!

laz_robison's picture

Absolutely yummy, the only down side was having to share it!

louiseprice789's picture

This was really delicious. I'm not actually a big fan of rhubarb, but I thought this was lovely. The strawberries were a great addition. I didn't have any pine nuts but I did add a sprinkle of porridge oats because I love them in crumble topping. Yum.

millieminor's picture

This recipe is fabulous. Followed the recipe except changed pine nuts for flaked almonds. The flavour is really good even using the hard spanish strawberries in the supermarkets at the moment.

pastypete's picture

Love this recipe. I always do it seasonally and pick the fruit from my garden. Also as a crumble fanatic, I always do a double amount of crumble, for the same cooking time and it always comes out perfick!

vivaves's picture

This is lovely (said in a Greg Wallace voice). Agree with FranticFlapjack about serving warm rather than hot - you do get better balance of flavours that way. I have also cooked the rhubarb and strawberry mix as a dessert in itself - gorgeous with custard, vanilla icecream or (sorry) evap milk!

gisellepicillo's picture

Does anyone know the quantity of rhubarb to use in this dish?

imol-e's picture

Yum - strawberry/ rhubarb combo is a sure winner. Next time I will make more topping to make it even better.

andreabutler's picture

Could anybody tell me how much rhubarb to use. Does "one roasted rhubarb" mean one stick? thank you


Questions (3)

mandamoo's picture

At what point would I freeze this? After I've cooked it with the strawberries but before I do the crumble?

goodfoodteam's picture

Thanks for your question. You can freeze the crumble before or after cooking. Either way, preheat the oven as above and reheat or cook the defrosted crumble for about 20 - 25 mins until bubbling and golden. If you want to cook the crumble from frozen, you'll need to roughly double the cooking time. We haven't tested the recipe for exact timings so suggest you keep a close eye on the crumble as it bakes, once golden brown and bubbling, it's done. Hope that helps!

anna271269's picture

Can't always get fresh rhubarb where I am, can u roast tinned rhubarb!

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