Strawberry & Rhubarb Crumble

Strawberry & Rhubarb Crumble

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.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂


RECIPE HIGHLIGHTS

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


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    © THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.


    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 from 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.

    TIP:

    I highly recommend adding a good pinch of salt to your desserts. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouths ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue. 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.




    SUBSTITUTIONS

    SUGAR-FREE AND LOW-CALORIE OPTIONS

    • Brown sugar suggestions: Pure Via Baker’s soft brown sugar or Sukrin Gold’s natural brown sugar alternative.

    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.

    If you experiment, I would love to know how you get on and share it with the other readers.


    NUTRITION

    Serving: per serving including crumble topping

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.


    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.

    © THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.


    TOOLS YOU’LL NEED

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

    I like the sturdiness of this bowl and its 4 litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer and dishwasher safe.

    These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, so this set can be used as dry storage bowls with lids on. The plastic lid of the largest bowl has a removable centre. Where one of 3 graters can be used.

    I do own a plastic mixing bowl but I am personally not a big fan of them. These 3 bowls are on the smaller size but good for the odd cake making.

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

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

    The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.

    TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
    If you are interested in understanding conversions, here you will find the best conversion chart.


    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.


    Strawberry and rhubarb crumble

    Strawberry & Rhubarb Crumble

    Preparation:10 minutes
    Baking:35 minutes
    Total:45 minutes
    Servings: 8
    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 to enjoy for all the family!

    INGREDIENTS LIST
     

    Crumble oat topping

    • 1 crumble oat topping (see top of blog for recipe)

    Strawberry & rhubarb filling

    • 400 g rhubarb (cut into slices 3cm thick)
    • 400 g strawberries (left whole)
    • 2 tbsp fresh lemon juice
    • 100 g light brown sugar
    • 2 tbsp cornstarch

    Preparation
     

    • Preheat oven to 160°C fan / 350°F / Gas 4.
    • In a medium mixing bowl, mix together the chopped rhubarb, brown sugar, lemon juice and cornflour.
      Leave to marinate while you prepare all the other ingredients.
    • Crumble topping: Make the crumble topping as per the recipe.
    • Filling: Wash and remove the stalks from the strawberries, then add them to the rhubarb mix.
    • Fill a flan dish or suitable baking dish with the fruit filling. Please refer to my equipment recommendations for ideas.
      Scatter the crumble topping over the top.
    • Baking: Place in the pre heated oven for 35-40 minutes until golden brown.
    • Leave to cool for 10 minutes. and then serve with vanilla custard or cream.
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    KEYWORDS crumble recipes, fruit recipes, strawberry recipes, summer desserts

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    Strawberry and rhubarb crumble

    PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!

    If you tried this Strawberry & Rhubarb Crumble or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!

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    Strawberry and rhubarb crumble

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