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Rhubarb & Strawberry Crumble


  • 2 bunches Rhubarb (trim and cut into 5cm pieces)
  • Punnet of Strawberries (wash, hull and halve)
  • 100g Castor Sugar
  • 1 teaspoon Vanilla Essence
  • 100g Italian Almond Biscuits
  • 80g Butter (chopped)
  • 80g Brown Sugar
  • 75g Plain Flour
  • Pure Icing Sugar (for dusting)
  • Vanilla ice-cream (for serving)


    • Step 1 Place Rhubarb, Strawberries, Castor Sugar and Vanilla Essence in saucepan over med heat. Cover and cook while stirring occasionally for 10 mins until Rhubarb and Strawberries begin to soften
    • Step 2 Process biscuits in food processor until they are finely chopped. Add in the Butter,Brown Sugar and Plain Flour. Process until mix resembles breadcrumbs
    • Step 3 Preheat oven 200°C. Place Rhubarb mix into 6 cup capacity ovenproof dish. Top with biscuit mixture then bake 20-25 mins or until golden. Dust with icing sugar and serve with vanilla Ice Cream

Bon Appetite!

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