This easy rhubarb and strawberry crumble is a family favourite, combining sour rhubarb with sweet Scottish strawberries to make the perfect summer dessert.
Cut the stems of rhubarb into 2.5cm/1" chunks and place into an oven-proof dish.
Add the strawberries to the dish and stir through the rhubarb.
Make the crumble topping by first placing the flour, sugar and cold cubes of butter into a large mixing bowl. Rub together gently to form a breadcrumb like consistency.
Spoon the crumble mixture over the rhubarb and strawberries, ensuring an even layer.
Place the dish into the hot oven and bake for 40 minutes until the top is golden brown.
Remove the dish from the oven and allow to cool for 5 minutes then serve with custard, or ice cream.
Nutrition Facts
Rhubarb & Strawberry Crumble
Amount Per Serving
Calories 460Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 54mg18%
Sodium 164mg7%
Potassium 280mg8%
Carbohydrates 63g21%
Fiber 3g13%
Sugar 22g24%
Protein 6g12%
Vitamin A 682IU14%
Vitamin C 33mg40%
Calcium 65mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Course : Dessert, Pudding
Cuisine : British
Keyword : Easy, rhubarb and strawberry, Seasonal, Simple