Strawberry crumble
Rhubarb & Strawberry Crumble Recipe
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

Delicious Rhubarb & Strawberry Crumble with a Spring twist. Enjoy every spoonful!

Course: Dessert
Strawberry & Rhubarb Filling
  • 2 cups rhubarb (4-5 stalks), chopped into 1-2cm pieces
  • 1 cup strawberries o berries (fresh or defrosted)
  • 3 Tbsp corn flour or all purpose flour
  • 1/2 cup maple syrup or honey
  • 1 tsp vanilla extract
  • 1 lemon, only zest
  • 1 cup whole oats or gluten free oats
  • 1/2 cup almondmeal or all purpose flour
  • 5 Tbsp maple syrup or honey
  • 3 Tbsp butter or coconut oil at room temperature
  1. Preheat the oven to 180ºC/350ºF.

  2. Mix the rhubarb and strawberries together in a large bowl. Add maple syrup, vanilla extract, lemon zest and corn meal. Pour the mixture into a medium baking dish.

  3. Use the same bowl to mix the oats and almonds together. Pour in the maple syrup and mix to combine. Cube the butter in small pieces and toss with the flour. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.

  4. Scatter the crumble over the rhubarb and bake for 45' at 180ºC or until golden brown on top. Serve piping hot with some yogurt on top.