Rhubarb Crumble


This is one of my favourite crumbles. It is a delicious combination of flavours and the pink colour of the rhubarb looks so attractive. It is also very quick and easy to prepare. Serve with custard or ice cream. 

Rhubarb Crumble
15 minutes
30 minutes
Best for


  • 400g rhubarb
  • 100g strawberries
  • 4 tbsp caster sugar
  • 3 tbsp ground almonds

Crumble Topping

  • 150g plain flour
  • 75g demerara sugar
  • A generous pinch of salt
  • 100g cold butter, cut into pieces
  • 50g ground almonds

Conversion chart


  1. Pre-heat the oven to 200°C / 400°F.
  2. To make the topping, mix the flour together with the salt in a bowl and rub in the butter using your fingertips until the mixture resembles breadcrumbs.
  3. Mix in the ground almonds and sugar.
  4. Cut the rhubarb into small pieces not larger than half an inch and halve the strawberries.
  5. Sprinkle the ground almonds over the base of a suitable ovenproof dish (a round pyrex dish with a 17cm diameter is good).
  6. Mix the rhubarb and strawberries together with the sugar and spoon into the dish.
  7. Cover the fruit with the crumble topping and bake in the oven for about 30 minutes until the topping is golden brown.


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