Rhubarb & strawberry crumble with custard

Rhubarb & strawberry crumble with custard

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(40 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


  • 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 a dairy product made from separating whole milk or cream into fat and…

  • finely grated zest 1 small orange



    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


  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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2nd Nov, 2018
I can see this working but strawberries and rhubarb seasons do not overlap. I have lots of lovely late summer strawberries and wonder if freezing them will be ok for late winter rhubarb and strawberry crumble next year
9th Jul, 2019
I have ripe outdoor strawberries and rhubarb both ready for harvesting in my Hertfordshire garden right now! Perhaps it depends what part of the country you're in, or what variety of rhubarb you use?
7th May, 2016
What a hit. Loved the hint of orange and the pine nuts added texture and flavour.
6th Jun, 2013
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???
27th May, 2013
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
27th Jan, 2013
This is delicious. One of my guests said it was the best pudding he'd ever eaten. Will be making again very soon.
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.
14th Oct, 2012
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.
31st Jul, 2012
22nd Jul, 2012
Gorgeous, the pine nuts made it more grown up


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
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!
17th Sep, 2014
Can't always get fresh rhubarb where I am, can u roast tinned rhubarb!
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