Rhubarb and Strawberry Crumble

I love June. So much beautiful fresh produce to take your pick from. Strawberries and rhubarb are two of my favourites. I’ll never tire with my love affair of eating crumbles, possibly one of my favourite desserts. The only dilemma is whether to have ice cream or custard. I tend to have custard in the Winter and ice cream in the Summer to change it up a little but both are equally as tempting. I hope you like this summery version and enjoy it just the way you like it.

Serves 6


350g rhubarb

Cup of strawberries

2 tablespoons orange juice

2 tablespoons light brown sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon


225g plain flour

75g butter – diced

100g sugar

1/2 cup oats


Pre heat oven to 190C / 170C fan

Trim the rhubarb into chunks. I cut mine about an inch long.

Spread in your baking dish along with the strawberries and sprinkle over 2 tablespoons of brown sugar, cinnamon and the vanilla. Set aside and make your crumble topping.

In a large mixing bowl, mix together your diced butter, sugar and flour. Rub together to form the crumbly topping. Sprinkle all over the fruit and lastly scatter over the oats.

Bake in the middle shelf of the oven for approximately 20 minutes. Allow to cool for a couple of minutes until the fruit stops bubbling and serve in your desired way.