Rhubarb & strawberry crumble

Crumbles aren’t just for winter and the juicy rhubarb and sweet strawberries here transform a cold-weather pudding into a sunshine treat with the fruity flavours of summer.

  • Preparation time: 15 minutes
  • Cooking time: 45 minutes
  • Total time: 1 hour

Serves: 6


400g Waitrose Cooks’ Ingredients Forced Rhubarb, cut into 3cm lengths

400g essential Waitrose British Strawberries, hulled and halved

2 star anise

75g Waitrose Light Brown Soft Sugar

Grated zest and juice of 1 large orange

For the topping:

150g porridge oats

100g plain flour

100g chilled butter, diced

2 tbsp clear honey

100g Waitrose Light Brown Soft Sugar

50g Waitrose Roasted Chopped Hazelnuts


1. Preheat the oven to 180ºC, gas mark 4. Place the rhubarb, strawberries, star anise, sugar, orange zest and juice in a large ovenproof dish.

2. Place the oats, flour and butter in a bowl then, using your fingertips, rub in the butter until it resembles breadcrumbs. Add the honey, sugar and hazelnuts then rub together to form small clumps.

3. Scatter the oaty crumble over the fruit. Sit the dish on a baking sheet in the oven and cook for 45 minutes until the fruit is tender, bubbling around the edges and the top is crunchy and golden brown.