Strawberry Rhubarb Crumble {Sponsored Recipe}

This is a sponsored recipe provided by Tesco Direct with words and photographs from me. For more information about this kind of post please read my disclosure for readers page. Kat xoxo

Sunday eating is all about slow and cosy food in our house. Pottering around, ovens fired up, slowly enjoying the time together. The last hing on our half term list was to bake and a new recipe to try hit the spot with my sweet toothed children.

This recipe is an easy one to attempt with children as it doesn’t require much weighing but rather cup and spoon measures. The flavour is sweet and delicately fragrant while the crumble crisp without a hint of clagginess. This definitely crosses the seasons with the lightness of Spring and the comfort of Winter.

Strawberry and Rhubarb Crumble Recipe

Fruit Filling:

1 punnet of British strawberries, slightly overripe if possible

1/2 of a large stalk of rhubarb, cut into 1/4 inch pieces

1 ripe plum

2 teaspoons of sugar (slightly more if berries are not ripe)

15 g of butter, diced

1 teaspoon of vanilla extract

1 tablespoon of port or Marsala wine


Crumble Topping:

50 grams butter (adjust as needed)

1/3 cup brown sugar

1 tablespoon white or Demerara sugar

1/2 cup fine ground polenta or corn meal

1/2 cup oats

2 tablespoons flour

1/2 tsp cardamom

1/4 tsp nutmeg

1/4 tsp cinnamon

1/4 tsp ginger

Preheat oven to 200°C – serves for 4 – 6.

  • Slice the fruit roughly 1/4 inch thick and add to oval baking dish.
  • Sprinkle sugar, vanilla and port over the fruit, and evenly distribute the small pieces of butter on the top.
  • Add all ingredients to food processor or blender and mix until cohesive and the butter is fully integrated. If too moist (like a dough), add more oats and flour until it becomes slightly crumbly.
  • Evenly distribute crumble topping over the fruit, making sure it’s mostly covered, and sprinkle a teaspoon of sugar over the top.
  • Put in the oven and turn temperature down to 175°C. Bake for 30 minutes or until golden and bubbly.
  • Serve warm with custard or vanilla ice cream, a bit of extra sugar if needed, and a cup of tea!

Recipe copyright Kathryn Wallace.

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1 Comment

  • Reply Super Kat (@thatkat) (@thatkat) February 20, 2012 at 6:30 am

    Latest Recipe at Housewife: Strawberry Rhubarb Crumble {sponsored} –

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