Ingredients
250 g rhubarb, cleaned and chopped (about 2 cups, roughly 3 medium stalks)
250 g strawberries, cleaned and chopped (about 2 cups, fresh or frozen)
50 g fine granulated sugar (1/4 cup)
1 tablespoon custard powder
1 teaspoon vanilla extract
100 g all-purpose flour (3/4 cup)
30 g flaked almonds (1/3 cup)
100 g cold unsalted butter, cubed (7 tablespoons)
100 g brown sugar (1/2 cup packed)
Instructions
1-Preheat oven: Preheat oven to 200°C (390°F), or 190°C (375°F) if oven runs hot, adding 5-10 minutes to bake time.
2-Prepare fruit filling: Combine chopped rhubarb, strawberries, 50 g granulated sugar, custard powder, and vanilla extract; stir gently until coated and let sit while making crumble.
3-Make crumble topping: Mix flour, flaked almonds, and brown sugar; rub in cold butter cubes until mixture looks like coarse crumbs.
4-Assemble fruit in dish: Pour fruit mixture into a 20×20 cm (8×8 inch) baking dish and spread evenly.
5-Add crumble topping: Sprinkle crumble topping over fruit in an even, loose layer without pressing down.
6-Bake: Place on middle rack, bake 20 minutes until golden and bubbling, tenting with foil if browning too quickly.
7-Cool and serve: Let cool at least 10 minutes, then serve warm with vanilla ice cream.
Last Step:
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💡 Let the chopped fruit sit with sugar for 10–15 minutes to draw out juices, which helps the filling thicken as it bakes.
❄️ Assemble the crumble ahead, cover, and refrigerate for up to 24 hours; add 5–10 extra minutes to the baking time if going in cold.
⚠️ Always cut off and discard rhubarb leaves before washing the stalks—they are toxic and should never be eaten.
- Prep Time: 15 minutes
- Cooling Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dutch
- Diet: Vegetarian
Nutrition
- Serving Size: 1/5 of dish
- Calories: 375
- Sugar: 28g
- Sodium: 10mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 43mg