About Recipe

Nothing says summer like a strawberry rhubarb crumble! Sweet strawberries and tart rhubarbs truly are a match made in heaven. I have given this classic some extra crunch by adding cashew nuts, but any nut of your choice would go well, or why not sunflower kernels for those of you who are allergic. It’s super easy to make and ready to serve within less than an hour, making it perfect for summer fika.

My strawberry rhubarb crumble recipe is a spin on another favourite of mine, the fluffy blueberry crumble, I have changed up the filling and added some crunch but the crumble mixture stays the same. When you have a good crumble recipe up your sleeve the possibilities for new combinations are endless. I recently made this with peaches and raspberries and swapped the cashew nuts for chopped almonds, instant hit! What is your favourite combo?

  • Serves8
  • Prep20m
  • Cook20m
  • Difficulty1/10

ingredients

    Filling

  • 500g peeled and finely chopped rhubarbs
  • 4 tbsp sugar
  • 2 tbsp water
  • 600g halved strawberries
  • 1 tbsp corn starch
  •  

  • 50 g almond paste/marzipan, grated
  •  

    Crumble topping

  • 3 ½ dl/1.5 cups flour
  • 100g butter
  • 1 ½ dl/0.6 cups white sugar
  • 50 ml vegetable oil
  • 1 tsp vanilla essence
  • 1 egg
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 dl roughly chopped cashew nuts
  •  

    To serve

    Vanilla ice cream

    Whipped cream

Directions

Preheat your oven to 200°C.

Peel and cut your rhubarb stalks into small pieces (do not use the leaves). Place them in a small sauce pan and add sugar and water. Stir on a medium heat until the sugar has dissolved. Lower the heat and continue to cook until the rhubarbs start to soften, this will take about 5-10 minutes. Once your rhubarb compote is ready, remove from the heat and let cool.

Cut your strawberries into halves and place them in your pie tin (I have used a round 27cm tin), add the rhubarb compote and give it a good mix to ensure all strawberries are covered. Dust with corn starch and cover with a layer of grated almond paste/marzipan.

To make your topping, mix flour, melted butter, sugar, vegetable oil, vanilla essence, egg, baking powder, salt and chopped cashew nuts in a bowl with a spoon or a fork until you have a smooth mixture.

Gently spread an even layer of the crumble mixture on top of your strawberries.

Place in the middle of the oven for about 20 minutes. Keep an eye on your crumble while it cooks, as soon as it goes golden, cover it with tin foil for the rest of the time in the oven.

Serve with a scoop of vanilla ice cream or whipped cream.