Strawberry and rhubarb crumble

A delicious way to combine any excess strawberries and rhubarb from your garden.

Strawberry and rhubarb crumble


  • 1 large bunch of rhubarb, washed and trimmed and cut into 3cm pieces
  • 2 generous cups of strawberries
  • 1 1/3 cups caster sugar
  • 200g unsalted butter
  • Zest of 1 lemon
  • 1 2/3 cups plain flour
  • 2/3 cup rolled oats
  • Thick cream to serve


  1. Preheat oven to 180°C.
  2. Place rhubarb, strawberries, lemon zest, and 2/3 cup sugar in a saucepan over medium heat and cook until rhubarb starts to soften (about 10 minutes). Remove from heat to cool.
  3. In another bowl, mix butter, flour, oats and 1 cup sugar to make the crumble.
  4. Transfer rhubarb mixture to a baking dish and place crumble on top.
  5. Bake in the oven for 20 minutes. Increase oven temperature to 200°C and bake for another 20 minutes until the top turns golden and crunchy.
  6. Serve hot with cream.