rhubarb and strawberry crumble

Rhubarb and Strawberry Crumble

Rhubarb and strawberries make a wonderful combination for a sweet, zesty and delicious crumble.

Ingredients for Rhubarb and Strawberry Crumble

500g rhubarb, cut into chunks
500g strawberries, hulled
Zest of 1 lemon
150g castor sugar
5 tablespoons port or water
100g butter (cold)
150g self-raising flour
50g sugar
50g walnuts, chopped
Pinch salt


In a saucepan, add the rhubarb, strawberries, zest and castor sugar with 5 tablespoons port, and heat. Cover and simmer on a low heat, stirring occasionally until the rhubarb is soft but still holding its shape – about 15 minutes. Check the sweetness and add sugar if necessary. Place in a baking dish. To make the crumble, rub the butter into the flour with your fingertips until it resembles breadcrumbs. Add the sugar, walnuts and salt and mix well. Sprinkle over the rhubarb and strawberry mix and bake for 30 minutes at 180°C, until golden. Serve your rhubarb and strawberry crumble with custard or whipped cream.

The Gardener