Depending on the seasonality of the year, there are several fruits that you can substitute in this Strawberry Rhubarb Crumble recipe. This strawberry and rhubarb crumble is a family favorite this time of year. Served warm with vanilla ice cream or frozen vanilla yogurt is simply delicious.

Preparation time: 20 minutes

Baking time: 30 – 35 minutes



  • 3/4 cup (100g) rolled oats
  • 3/4 cup (125g) white whole wheat flour
  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup (100g) packed brown sugar
  • 1/4 tsp salt
  • 6 Tbsp (85g) unsalted butter, melted
  • 1 1/2 cups unpeeled rhubarb, less than 2 stalks, rinsed and dried
  • 1 1/2 cups washed, hulled, and diced strawberries
  • 1/4 cup sugar (55g)
  • 1Tbsp lemon juice
  • 2 tsp water
  • 2 tsp cornstarch
  • 1/4 tsp ground ginger
Butternut Squash
  • Preheat the oven to 375 degrees F (180 C) and grease an 8 by an 8-inch square baking pan.
  • Place oats, flour, coconut, brown sugar, and salt. In a bowl and mix.
  • Add the melted butter and stir until it is lumpy. Add a touch more flour if the mixture looks too wet.
  • Put 1/3 of the crumble mixture aside.
  • Put the rest of the crumble mixture into the prepared baking pan and press down evenly.
  • In a 2-quart pan, add the rhubarb, strawberries, granulated sugar, lemon juice, ginger, cornstarch, and 2 teaspoons of water and mix well. Cook. Uncovered on medium-low heat for 5 minutes.
  • Spread the fruit onto the prepared crumble base.
  • Sprinkle the reserved crumble mixture over the warm fruit and bake for 30-35 minutes.
  • Cut into squares, serve warm with frozen custard, or cool completely, and serve as a snack.
  • Store leftovers in the refrigerator in a reusable container.

Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.