From Nigel's Kitchen Table

Autumn & Winter · Desserts & Puddings · Spring & Summer

Strawberry & Rhubarb Crumble

Recipe by Nigel Clease Kitchen-tested

Autumn & Winter 3 min read

A comforting strawberry and rhubarb crumble with a crisp topping, delicious served warm with vanilla custard.

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This strawberry and rhubarb crumble is so easy to make and perfect for serving after a Sunday roast with a generous portion of vanilla custard, a really comforting heavenly dessert for all the family to enjoy!

Tart rhubarb and sweet strawberries create a juicy filling with just the right amount of sweetness. All topped off with my crunchy crumble topping. Click here for the crumble topping to go with this delicious fruit filling. Plus, it’s vegan, gluten free and I think tastes even better than regular crumble made with flour and butter.

Fruit crumble can be made throughout the year, check out my variations section for alternative fruit and combo flavours.

RECIPE HIGHLIGHTS

EASE: simple and comes together quickly.
FREE FROM: this recipe is egg-free, dairy-free and gluten-free.
TASTE & TEXTURE: the combination of juicy sweet strawberries and tangy rhubarb with a crunchy oat crumble.
SERVING: can be served hot or cold with custard, cream, or ice cream.

Strawberry & Rhubarb Crumble – preparation step 2

Strawberry & Rhubarb Crumble – preparation step 3

INGREDIENTS

For this recipe, all you need are these ingredients:

Crumble oat topping – is the perfect vegan and gluten-free crumble topping for this dessert.

Strawberries and rhubarb – are the two-star fruits in this recipe that create the most amazing combination of sweet and tart flavours.

Fresh lemon juice – is optional but helps to soften and elevate the rhubarb’s flavour.

Light brown sugar – adds sweetness and a light caramel flavour to the fruit.

Cornflour (US cornstarch) – is gluten-free and used as a thickening agent to create a delicious sauce from the fruit’s juices during baking.

Salt – Dont forget the salt – I highly recommend adding a generous pinch of salt to your desserts. Salt helps balance sweetness and richness while enhancing the other ingredients and bringing out the best flavours in the recipe. Although it may seem contradictory, a small amount of salt can also make sweet foods taste sweeter. Sodium can influence the way our taste receptors respond to sugars, helping us perceive sweetness more clearly. The key is to add just enough to enhance the flavours without making the dessert taste salty.The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.

I recommend Maldon Sea salt flakes or Cornish sea salt.

WHAT VARIATIONS CAN I MAKE?

Crumble flavour variation – ideas are available in the variations section of the crumble recipe.

Fruits – can be combined in so many different ways to create something different throughout the year. Try some of these combos: pear, peach and ginger, apple and blackberry, spiced plum with star anise, rhubarb and elderberry.

Nutrition

Serving: per serving including crumble topping

331.34 kcal

CALORIES · 17% DV

12.75 g

TOTAL FAT · 18% DV

49 g

CARBOHYDRATES · 19% DV

25.62 g

SUGARS · 28% DV

7.69 g

PROTEIN · 15% DV

30.29 mg

SODIUM · 2% DV

5.51 g

FIBRE · 20% DV

% Daily Values based on a 2,000-calorie diet

Nutrition information is provided as an estimate and may vary depending on the ingredients and portion size used.

STORAGE AND FREEZING

This crumble will keep well for up to 5 days in the fridge and can be reheated before serving.

Freezing: Due to the crisp crumble this dessert does not freeze well.

Strawberry & Rhubarb Crumble – preparation step 1

TOOLS YOU’LL NEED

Here is a list of some kitchen equipment that I use and recommend for this recipe.

Large mixing bowl – I recommend the 29 cm Mason Cash cream earthenware mixing bowl because it is sturdy, chip-resistant and has a generous four-litre capacity, making it ideal for everything from cake batters to bread doughs. It is also microwave, freezer and dishwasher safe. You can find this bowl and more of my favourite kitchen tools in my Amazon Baking Essentials collection.

Bartleet & Sons Traditional Porcelain Round Flan Dish, 27cm – White

Classic round flan mould is ideal for cooking, baking and serving quiches, fruit flans and tarts.

RECIPE TIPS

Marinating the rhubarb – allows the rhubarb to become more tender. Only add the strawberries once you are ready to assemble the crumble, there is no need to marinate the strawberries as they will just become too mushy.