Rhubarb & Strawberry Crumble with Vanilla Custard
This Rhubarb and Strawberry Crumble is a classic British dessert made with vibrant forced rhubarb, sweet strawberries, and a golden, buttery oat topping. Baked until bubbling and served warm with creamy vanilla custard, it’s a comforting, seasonal pudding that’s easy to prepare and perfect for family dinners or entertaining. Made using premium forced rhubarb available from Nicol Retailer, this recipe celebrates fresh flavour, colour, and traditional home baking.
Ingredients
- 800 g forced rhubarb, trimmed and chopped
- 400 g strawberries, hulled and quartered
- 100 g caster sugar
- Zest and juice of 1 orange
- 1 tsp vanilla extract
- 1 tbsp vanilla extract
- 200 g plain flour
- 100 g rolled oats
- 150 g light brown sugar
- 150 g cold unsalted butter, cubed
- 1 tsp ground cinnamon
- Pinch of salt
- 600 ml whole milk or oat milk
- 1 vanilla pod, split (or 1 tsp vanilla extract)
- 4 egg yolks
- 50 caster sugar
- 20 cornflour
Instructions
Prepare the Fruit Filling
- Preheat oven to 180°C (160°C fan).
- In a large mixing bowl, combine rhubarb, strawberries, sugar, orange zest and juice, and vanilla.
- Stir in cornflour if you prefer a thicker filling.
- Transfer to a baking dish.
Make the Crumble Topping
- In a large bowl, combine flour, oats, brown sugar, ground cinnamon, and salt.
- Add cold butter cubes and rub with fingertips until the mixture resembles coarse crumbs.
- Scatter evenly over the fruit filling.
Bake
- Place in the preheated oven and bake for 35–40 minutes, until the fruit is bubbling and the crumble is golden brown.
Make the Vanilla Custard (Optional)
- Heat milk and vanilla pod (seeds scraped) until just below boiling, then remove from heat.
- Whisk egg yolks, sugar, and cornflour in a bowl.
- Gradually pour hot milk into the egg mixture, whisking constantly.
- Return to the pan and simmer gently until thickened.
- Remove from heat and cool slightly (remove vanilla pod if used).
To Serve
- Spoon warm crumble into bowls and pour over a generous serving of vanilla custard. For extra flair, add a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
For the best flavour and colour, use fresh forced rhubarb, which is naturally sweeter and more tender than outdoor-grown rhubarb, allowing it to cook quickly while retaining its vibrant pink hue. This crumble is best served warm, straight from the oven, with vanilla custard, ice cream, or dairy-free alternatives.
Gluten-free variation:
To make this recipe gluten free, simply replace the plain flour and oats in the crumble topping with certified gluten-free flour and gluten-free oats. Ensure all other ingredients, including custard, are gluten-free. Vegan variation:
For a vegan version, use plant-based butter or margarine in the crumble topping and serve with dairy-free custard, coconut yoghurt, or vegan vanilla ice cream. Swap caster sugar for a vegan-friendly sugar if required. This flexible dessert makes an ideal make-ahead pudding, reheating well and delivering comforting flavour with minimal effort.
To make this recipe gluten free, simply replace the plain flour and oats in the crumble topping with certified gluten-free flour and gluten-free oats. Ensure all other ingredients, including custard, are gluten-free. Vegan variation:
For a vegan version, use plant-based butter or margarine in the crumble topping and serve with dairy-free custard, coconut yoghurt, or vegan vanilla ice cream. Swap caster sugar for a vegan-friendly sugar if required. This flexible dessert makes an ideal make-ahead pudding, reheating well and delivering comforting flavour with minimal effort.
Nutrition
Serving: 300g | Calories: 420kcal | Carbohydrates: 58g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Sodium: 140mg | Fiber: 5g | Sugar: 38g
