Rhubarb & strawberry crumble with custard

Rhubarb & strawberry crumble with custard

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(36 ratings)

Ready in 1¼ hours

Easy

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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Ingredients

  • 1 x Roasted rhubarb (see 'goes well with' below)
    Rhubarb

    Rhubarb

    roo-barb

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

  • 250g strawberries, hulled and halved
    Strawberries

    Strawberry

    straw-bare-ee

    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

    Butter

    butt-err

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

  • finely grated zest 1 small orange
    Orange

    Orange

    or-ange

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

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

Method

  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, questions and tips

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Nessa79
7th May, 2016
What a hit. Loved the hint of orange and the pine nuts added texture and flavour.
bobjames
6th Jun, 2013
5.05
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
27th May, 2013
5.05
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
27th Jan, 2013
5.05
This is delicious. One of my guests said it was the best pudding he'd ever eaten. Will be making again very soon.
poconofoothills
20th Jan, 2013
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
14th Oct, 2012
4.05
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.
mrswarne
31st Jul, 2012
Excellent!
lauramt
22nd Jul, 2012
5.05
Gorgeous, the pine nuts made it more grown up
lalybaba
5th Jul, 2012
3.05
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
10th Jun, 2012
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!

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mandamoo
19th Jul, 2016
At what point would I freeze this? After I've cooked it with the strawberries but before I do the crumble?
goodfoodteam's picture
goodfoodteam
16th Aug, 2016
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
17th Sep, 2014
Can't always get fresh rhubarb where I am, can u roast tinned rhubarb!
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