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Strawberry rhubarb crumble


Rhubarb is in the stores and with the warm weather last week, we have been baking up a storm. One of the favourites is strawberry rhubarb crumble. Served with some whipped cream or ice cream, it is a tasty treat that is sure to please.



2 ½ cups diced rhubarb

2 ½ cups chopped strawberries

1T lemon juice

½ t cinnamon

¾ cup sugar

Crisp topping:

¾ cup old fashioned rolled oats

1/3 cup flour

1/3 cup packed brown sugar

¼ cup cold butter cubed plus some for prepping the pan

**NOTE: to make gluten free, use GF oats and Cup4cup flour


1. Preheat oven to 375 degrees.

2. Grease a 1.5L casserole dish or deep dish pie plate with butter or spray.

3. Mix rhubarb, strawberries, sugar, lemon juice and cinnamon in a large bowl. Set aside.

4. Pour filling into prepared dish.

5. For topping, combine oats, flour and brown sugar in a bowl.

6. Cut in the butter using a pastry blender or two knives until mixture is crumbly.

7. Sprinkle mixture evenly over the filling.

8. Bake in the preheated oven on the middle rack for 35-40 min, or until the fruit is tender.

9. Serve hot or cold with ice cream or whipped cream.

10. Enjoy!

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