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Rhubarb And Strawberry Crumble

Rhubarb and Strawberry Crumble By Roisin Proulx ….

Serves 6
300 calories / 10.8g fat per portion

Roisin says: ‘My mum made this recipe a few years ago and now I make it for my children. Everyone loves it. It is the tastiest crumble ever!’


For the filling:

  • 225g (8oz) strawberries, hulled and halved
  • 450g (1lb) rhubarb, chopped into 2.5cm (1 inch) pieces
  • 75g (3oz) caster sugar

For the crumble:

  • 150g (5oz) wholemeal flour
  • 1 tsp ground cinnamon (optional)
  • 25g (1oz) rolled oats
  • 75g (3oz) Kerrygold butter, chilled and cubed
  • 75g (3oz) soft light brown sugar


  1. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4.
  2. Mix together the strawberries and rhubarb in a large pie dish and sprinkle with the sugar.
  3. Put the flour, cinnamon (if using) and oats into a bowl and mix well. 
  4. Add the Kerrygold butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
  5. Add the sugar and mix through.
  6. Sprinkle this crumble mixture evenly over the fruit and bake for 30-35 minutes until cooked and golden.

Cook’s tip-

  • Another time, use 500g (1lb 2oz) Bramley apples (peeled, cored and chopped) instead of rhubarb, and reduce the caster sugar to 50g (2oz).

Recipe and photo credits-

Roisin Proulx’s recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now!

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