Strawberry & Rhubarb Crumble

A  recipe for a traditional Scottish strawberry & rhubarb crumble, which includes oats in the crumble topping.

Scottish Strawberry & Rhubarb Crumble


I was given a batch of rhubarb from my parent's kind neighbour. It's great having free, homegrown rhubarb when I want it.

I resisted the temptation of cooking it and eating it straight out of the pot. I could easily eat it like that, however I do love a crumble, so the decision was made.

As I've told you before, my husband hates rhubarb, well, he professes to! So I thought the if I mixed the rhubarb with strawberries he might enjoy it more,

It was a success, he loved it! Although he did approach it with caution, he's such a baby!


What is a Fruit Crumble?


A crumble, which is also known as a crisp in America,  come in all sorts of fruit flavours. Apple, pear, rhubarb, berry or peach are the most common fillings.

This pudding is basically a cooked fruit base, sweetened with some sugar and topped with a crumble topping made from flour, sugar and butter.

They were very popular during World War II, when there food was rationed. A crumble could be made with locally grown fruit and used a lot less sugar and butter than a pie.

Crumbles have been a family favourite in Scotland for generations. It is made the same way but we usually add oats to the crumble for texture too. We do love our porridge oats.

Crumble recipes


  1. Rhubarb and Mixed Berry Crumble - a similar crumble but it has mixed berries and not oats in the crumble
  2. Pear and Ginger Crumble - a gorgeous mix of flavours with almonds and raisins added to the crumble topping
  3. Apple & Raisin Crumble - another classic flavour combo with the addition of cinnamon.
  4. Blueberry Crumble Cake - a gorgeous moist, fruit filled cake topped with a crumble topping

How to serve a crumble


A fruit crumble is best served hot with vanilla ice cream, hot custard or with pouring cream.

If you serve your crumble differently, do leave a comment and share your tip with us.


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Scottish Strawberry & Rhubarb Crumble - A traditional Scottish fruit crumble, also known as a fruit crisp. The most comforting family pudding. #rhubarbcrumble #rhubarbcrisp #strawberrycrumble #strawberrycrisp #Scottishpudiding #pudding #rhubarbrecipes #strawberryrecipes #Scottishrecipes

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stalks of rhubarb with leaves

What you need to know about Rhubarb


The first thing you should know about rhubarb is it is actually a vegetable and not a fruit, although it is served as a fruit in crumbles, pies and sauces.

The second thing you should know about rhubarb is the leaves are poisonous. They contain oxalic acid

It's not dangerous to handle the leaves, but always remove them from the stalks of rhubarb and NEVER eat them.

In Scotland (and the rest of the UK, forced rhubarb is available in January and February, but the main crop is ready to be harvested from March to June.


Scottish strawberries

Scottish Strawberries


Scotland produce some of the best strawberries in the world. The combination of the soil, the long hours of daylight with moderate temperatures are the ideal combination for sweet juicy strawberries.

The cooler temperature in Scotland allows the strawberries to ripen slowly, allowing the sugar to develop before they are hand picked.

The strawberry season in Scotland runs from April to November thanks to the poly tunnels and eco-friendly underground heating used by our farmers.


Scottish Strawberry & Rhubarb Crumble


This crumble was easy to make and absolutely delicious.

The combination of slightly tart rhubarb and sweet strawberries was just perfect.  I'll be using the same combo again in other desserts.

The oats added a nice bit of texture to the crumble too.

MAKE THIS! And serve it with custard or vanilla ice cream. It's so good!


rhubarb crumble, rhubarb crisp, strawberry crumble, strawberry crisp, pudding, dessert, fruit crumble, fruit crisp, Scottish crumble, Scottish recipes, Scottish pudding
dessert
Scottish
Yield: 4 - 6
Author:

Scottish Strawberry & Rhubarb Crumble

Scottish Strawberry & Rhubarb Crumble

A recipe for a traditional Scottish strawberry & rhubarb crumble, which includes oats in the crumble topping.
prep time: 10 Mcook time: 35 Mtotal time: 45 M

ingredients:

Crumble Topping
  • 200g/5oz plain flour, sieved with a pinch of salt
  • 100g/2 1/2oz porridge oats
  • 175g/6oz demerara sugar
  • 200g/7oz unsalted butter, cubed at room temperature
  • 1 handful raisins
  • Knob of butter for greasing
Fruit Base
  • 450g/1 lb strawberries, halved
  • 450g/1 lb rhubarb, cut into small chunks
  • 50g/5oz demerara sugar

instructions:

How to cook Scottish Strawberry & Rhubarb Crumble

  1. Preheat the oven to 180C/160c fan/350F/Gas 4.
  2. Mix the flour, porridge oats and sugar in a large bowl. Add the butter and rub between your fingers until it is the texture of breadcrumbs. Stir in the raisins.
  3. Place the fruit in another bowl and mix with the sugar.
  4. Butter a large ovenproof dish. Pour in the fruit and top with the crumble mixture.
  5. Bake for 35-40 mins until the crumble mixture is starting to brown at the edges and the fruit mixture is bubbling!

NOTES:

Vegan crumble - you can make this crumble vegan by using dairy-free spread instead of butter.

This crumble can be frozen when made and then cooked from frozen.
Calories
611.72
Fat (grams)
27.46
Sat. Fat (grams)
16.04
Carbs (grams)
87.03
Fiber (grams)
3.89
Net carbs
83.15
Sugar (grams)
62.08
Protein (grams)
4.33
Sodium (milligrams)
47.80
Cholesterol (grams)
76.37
Created using The Recipes Generator


Post updated October 2019

13 comments

  1. That sounds perfect - I don't like rhubarb either so if Graham likes it, so will I.

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  2. Read somewhere else recently about strawberries and rhubarb. It does sound like a gorgeous pairing. Must try it out. :)

    ReplyDelete
  3. Um, yum!
    Will have to try when I can bear to turn the oven on again.

    ReplyDelete
  4. Hi Hellojed, Veer on the side of strawberries, until you get used to it!

    Hey Wendy, It just started out as a desperate attempt to disguise the rhubarb, but now I love it!

    Lisa, I have just put on socks and a cardi, as I am chilly! Shall we share our temperatures and even them out?

    ReplyDelete
  5. Oooh, I just came back from the farm stand with a strawberry-rhubarb pie! Must be something in the air today. Your crumble looks lovely; I will have to try it (after the pie is all gone.....).

    ReplyDelete
  6. Hi Lydia, Great minds think alike!

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  7. yum, that looks and sounds delicious - I am hoping I get to make this before winter is finished, despite strawberries being at winter prices!

    ReplyDelete
  8. The Strawberry & Rhubarb Crumble looks amazing. I recently made a very similar one. It is one of my favorite deserts.

    ReplyDelete
  9. Here I am at breakfast lusting after your crumble.

    YUM Holler. YUM.

    ReplyDelete
  10. Hi Johanna, The strawberries are half price here just now! Which is good, but the last punnet I had were not so good, I mustn't have sniffed them before picking them up!
    Hi Kevin, It was good! By the way I loved your fernch toast with blueberries and cream cheese!
    Hey Lucy, I have to admit a guilty secret! I had some cold for breakfast!

    ReplyDelete
  11. I have never made crumbles and this looks delicious!

    ReplyDelete
  12. I've seen lots of strawberry and rhubarb recipes but haven't tried it yet....this delightful looking crumble may well be just the thing to tempt me!
    What's with all the rhubarb haters?????

    ReplyDelete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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