Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble

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.

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