Strawberry and rhubarb crumble

Posted by Julianna Bodzan on

Easiest crumble ever



  • 350 g strawberries
  • 350 g fresh rhubarb
  • 1-2 star anise
  • 60 g light brown sugar
  • The juice of 1 orange
For the crunch
  • 150 g porridge oats
  • 50 g plain flour (use more if needed)
  • 100 g light brown sugar
  • 100 g cold butter
  • 2-3 tbsp honey 


  • Preheat the oven to 180 C.
  • Cut the strawberries and the rhubarb to bite sized pieces. Add them to a suitable oven safe dish. Pour in the juice of 1 orange and the sugar. Mix it well.
  • For the crunch, add the porridge, flour, butter and sugar to a bowl and rub the mixture until it becomes crumbly. 
  • Add the topping to the base and scatter over the honey. Ask an adult to place it in the preheated oven. Bake it for about 50 minutes.
  • Serve it with vanilla ice cream and enjoy!

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