Rhubarb & strawberry crumble with custard

The perfect family pudding

  • Ready in 1¼ hours
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 433
  • fat 21g
  • saturates 8g
  • carbs 58g
  • sugars 35g
  • fibre 4g
  • protein 7g
  • salt 0.22g


  • 1 x Roasted rhubarb (see 'goes well with' below)
  • 250g strawberries, hulled and halved
  • 85g plain flour
  • 50g golden caster sugar
  • 25g ground almonds
  • 50g butter, room temperature, chopped
  • finely grated zest 1 small orange
  • 2 handfuls pine nuts
  • serve with the best custard you can buy


  1. Heat oven to 200C/fan 180C/gas 6. Prepare the Roasted rhubarb adding the halved strawberries after 15 mins of cooking. Cook, uncovered, for a further 5 mins until the rhubarb is tender and the strawberries slightly softened. Tip into a shallow dish, about 25 x 18 x 5cm, with enough of the syrupy juices to keep the fruit juicy. (Any leftover can be served with the crumble.)

  2. While the fruits are roasting, prepare the crumble. Mix the flour, sugar and ground almonds, then add the butter and rub together to make coarse crumbs. Stir in the orange zest.

  3. Spoon the crumble loosely over the fruit, then scatter with the pine nuts. Bake straight away for 25 mins until golden and bubbly. Cool a little before serving with custard and any remaining syrup.

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