Rhubarb & strawberry crumble with custard

Rhubarb & strawberry crumble with custard

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (41)

lynwen's picture

Hi andreabutler
Look at the recipe for roasted rhubarb it says 550 gr rhubarb and 85 gr sugar. Then cut rhubarb into small fingers and roast.

maria35kelly's picture

Have made this a few times for family and friends,delicious.

Frantic Flapjack's picture

Top recipe. We used our home grown rhubarb and it was lovely with the strawberries. Would recommend not eating it when it's too hot as you don't get the full flavour. Slightly warm is best. Agree with clarel's comment - it does need more crumble mixture. Highly recommended.

pearcey's picture

Lovely recipe! I didn't use all of the sugar suggested to roast the rhubarb with and was very glad that I didn't - probably only poured two thirds in and the rhubarb had tang still but wasn't too sharp. The strawberries help to sweeten it, which maybe isn't accounted for in the roasting recipe.

I didn't have the nuts so replaced some of the flour with sugar free muesli and it gave it an extra bit of texture.

clarel's picture

Absolutely delicious but needed double of the crumble mix for a dish of a similar size to the one they are suggesting.

munch1984's picture

Really tasty, will definitely make again!

jammyd's picture

Flippin lovely! The strawberries and almonds really do make all the difference. I did a taste test when it came out of the oven and struggled to stop after 2 teaspoons full! Pine nuts were fit too. My mum gave it 20 out of 10!

franmacf's picture

Delicious! The addition of almonds to the crumble mixture lightens it. I thought that the quantity was perfect for 4 people as stated but there are no left overs so depends on whether you expect a recipe for 4 to feed 6!


lindseybowers's picture

This was my first attempt at making a crumble and it came out beautifully. I have to save it for an occasion at the weekend but couldn't help myself from trying a little from around the edges and it was hard to stop! Delicious. I did have to make more crumble as the amount stated wasn't enough to cover the amount of fruit I used, but I was using rather a large dish.

paganini's picture

Wasn't sure that I liked the idea of rhubarb and strawberries at first, but I know that the Americans use this combination a lot so thought I'd give it a go. Had no idea the stawberries would make such a difference! Used fresh rhubard straight from the garden and omitted the pine nuts as I didn't have any and after reading the other reviews I made more crumble mixture. Scrummy!

happycook85's picture

love it love it LOVE IT! even the mother in law asked for the recipie and thats saying something! :)

nance1's picture

Made it for a special family lunch easy to make and we all loved it

joannepd's picture

Used raspberries instead of strawberries. It worked really well and the roasting produced lots of delicious juices. I found that the crumble topping was a bit on the sparse side and may make a little more next time. Pine nuts made an interesting change.

aimsme's picture

Ended up using plums for this, since there was no rhubarb, and adding apple and orange juice when there was only a little juice left. So easy to make, gorgeous aftertaste, and everyone wants to know when it's being made again!

claires0425's picture

Super easy to make and everyone around the table asked for seconds!

stephrea's picture

I made this crumble for my family... they all all loved it, roasting the rhubarb makes such a difference to the crumble!! Will defo make again!!

rosenstielj's picture

Made with raspberries instead of rhubarb and strawberries. Nice and moist. The addition of ground almonds to the crumble adds to the favour. Greatly enjoyed.

chocolatemonkeybear's picture

Very easy and extremely tasty!

glasgow's picture

This worked really well - a definate winner and will be making again

werneth's picture

I never realised what a difference strawberries made to rhubarb!

The pudding was a great success as was the addition of ground almonds and pine nuts to the crumble mixture. Will certainly be adding it to my "make again" pudding list!


Questions (3)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…