Roasted rhubarb and strawberry crumble

Baked until perfectly golden brown, this comforting roasted rhubarb and strawberry crumble is brilliant served with custard or ice cream and enjoyed for a warming dessert

By Sophie Gray
  • 50 mins cooking
  • Serves 4
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  • 450 gram rhubarb
  • 1 cup frozen strawberries
  • 2 tablespoon soft brown sugar
  • 3 tablespoon orange juice
  • 120 gram cold butter
  • 190 gram plain flour
  • 1/3 cup demerara sugar
  • pinch of cinnamon
  • custard or icecream, to serve


  • 1
    Preheat oven to 175°C. Cut rhubarb into 3cm pieces and place in an ovenproof dish. Scatter over strawberries, sugar and orange juice then cover loosely with foil. Bake for 15 minutes or until rhubarb is cooked through but not falling apart.
  • 2
    Meanwhile, combine butter, flour, sugar and cinnamon in a bowl or processor and pulse or mash together to form irregular crumbs.
  • 3
    Sprinkle crumble over cooked rhubarb. Return dish to oven and cookfor 30-35 minutes until crumble is golden brown. Serve hot with custard or icecream.


PER SERVE Energy 477kcal, 1998kj • Protein 7.3g • Total Fat 22g • Saturated Fat 9g • Carbohydrate 60g • Fibre 5.6g • Sodium 151mg • Sugar 25g - Crumbles can be baked in individual dishes for single serves. - Make a double batch of crumble topping and store in the freezer. Use it from frozen and it'll retain a rustic, chunky texture.