Strawberry and Rhubarb Crumble with Almond Oat Topping
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June’s garden gives a fleeting gift: the last blush of forced rhubarb meeting the first sweet strawberries. Together they balance tart and honeyed under a buttery, nutty crumble that crackles at the edges. This is the dessert that smells like early summer — serve it warm from the dish, with cold cream collapsing into the fruit.
⏱ Prep 20 min🔥 Cook 40 min👥 Serves 6📊 Level Easy
Ingredients for 6 people
4 cups (450g) rhubarb, trimmed and cut into 2cm pieces
2 cups (300g) fresh strawberries, hulled and halved
1/2 cup (100g) granulated sugar
1 tbsp (8g) cornstarch (cornflour)
1 tsp vanilla extract
1 cup (90g) rolled oats
3/4 cup (95g) all-purpose flour
1/2 cup (50g) sliced almonds
1/2 cup (100g) light brown sugar, packed
1/2 cup (115g) cold unsalted butter, cubed
1/4 tsp fine sea salt
1/2 tsp ground cinnamon
The Recipe
Preheat the oven to 375°F (190°C). Lightly butter a 9-inch (23cm) baking dish.
In a large bowl, toss the rhubarb, strawberries, granulated sugar, cornstarch and vanilla until evenly coated. Tip into the prepared dish and spread level.
In a separate bowl, combine the oats, flour, sliced almonds, brown sugar, salt and cinnamon.
Add the cold cubed butter and rub it into the dry mixture with your fingertips until you have a clumpy, crumbly texture with pea-sized pieces.
Scatter the crumble evenly over the fruit, leaving a few gaps so the juices can bubble through.
Bake for 35-40 minutes, until the topping is deep golden and the fruit is bubbling vigorously at the edges.
Rest for 10-15 minutes before serving — the filling thickens as it cools and avoids scalding tongues.
Serve warm with cold pouring cream, vanilla ice cream or thick custard.
