Strawberry & Rhubarb Crumble

Say one last farewell to summer and welcome warm autumnal flavours into your kitchen with this delicious strawberry & rhubarb crumble recipe.

The roughly chopped fruit tastes delicious with a dash of ginger wine, while the chocolatey, crunchy crumble topping adds an extra hint of sweetness.

Serve piping hot with ice cream or cream for a tasty blend of hot and cold.

Serves: 6    Prep time: 15 minutes    Cook time: 40 minutes

You’ll need

  • 500g rhubarb
  • 100ml water
  • 100 grams golden caster sugar
  • 1 tbsp Stones ginger wine
  • 250g strawberries
  • 75g butter
  • 175g self-raising flour
  • 1/2 tsp ground ginger
  • 60g Demerera sugar
  • 1 Crunchie bar, crushed 


  1. Preheat your oven to 180c.
  2. Trim and cut the rhubarb and place half of it in a saucepan with the golden caster sugar, the water and the ginger wine and simmer gently until syrupy.
  3. Halve the strawberries the place all the fruit and rhubarb syrup into a baking dish.
  4. To make the crumble, put the butter, flour into a bowl and rub with your fingers until it resembles bread crumbs. Stir in the sugar, ginger and the crushed Crunchie bar and sprinkle generously over the fruit.
  5. Bake for 30 minutes until golden and bubbling.


Recipe courtesy of BerryWorld

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Rachel - Silversurfers Assistant Editor

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