Strawberry and rhubarb crumble

  • Serves 6

This cosy crumble is perfect for a cold autumn or winter's day, served with lashings of custard, of course

rhubarb and strawberry crumble

Recipe courtesy of BerryWorld



  • Rhubarb 500g
  • Water 100ml
  • Golden caster sugar 100g
  • Stones ginger wine 1 tbsp
  • Strawberries 250g
  • Butter 75g
  • Self-raising flour 175g
  • Ground ginger 1/2 tsp
  • Demerera sugar 60g
  • Crunchie bar 1, crushed


  • Step 1

    Preheat your oven to 180c.

  • Step 2

    Trim and cut the rhubarb and place half of it in a saucepan with the golden caster sugar, the water and the ginger wine, and simmer gently until syrupy.

  • Step 3

    Halve the strawberries the place all the fruit and rhubarb syrup into a baking dish.

  • Step 4

    To make the crumble, put the butter, flour into a bowl and rub with your fingers until it resembles bread crumbs.  Stir in the sugar, ginger and the crushed Crunchie bar and sprinkle generously over the fruit.

  • Step 5

    Bake for 30 minutes until golden and bubbling.