A  recipe for a traditional Scottish strawberry & rhubarb crumble, which includes oats in the crumble topping.

Strawberry & Rhubarb Crumble

I made this strawberry and rhubarb crumble after I was given a batch of rhubarb from my parent's kind neighbour. 

It's great having free, homegrown rhubarb when I want it.

I resisted the temptation of cooking it and eating it straight out of the pot. 

I could easily eat it like that however, I do love a crumble, so the decision was made.

As I've told you before, my husband hates rhubarb, well, he professes to! 

So I thought that if I mixed the rhubarb with strawberries he might enjoy it more,

It was a success, he loved it! 

Although he did approach it with caution, he's such a baby!

What is a Fruit Crumble?

A crumble, which is also known as a crisp in America,  come in all sorts of fruit flavours. Apple, pear, rhubarb, berry or peach are the most common fillings.

This pudding is basically a cooked fruit base, sweetened with some sugar and topped with a crumble topping made from flour, sugar and butter.

They were very popular during World War II, when there food was rationed. A crumble could be made with locally grown fruit and used a lot less sugar and butter than a pie.

Crumbles have been a family favourite in Scotland for generations. It is made the same way but we usually add oats to the crumble for texture too. We do love our porridge oats.

Also try Scottish Blackberry & Pear Crumble

Crumble recipes

Here are a few more crumble recipes for you to try next.

1. Rhubarb and Mixed Berry Crumble - a similar crumble but it has mixed berries and not oats in the crumble
2. Pear and Ginger Crumble - a gorgeous mix of flavours with almonds and raisins added to the crumble topping
3. Apple & Raisin Crumble - another classic flavour combo with the addition of cinnamon.
4. Blueberry Crumble Cake - a gorgeous moist, fruit filled cake topped with a crumble topping

How to serve a crumble

A fruit crumble is best served hot with vanilla ice cream, hot custard or with pouring cream.

If you serve your crumble differently, do leave a comment and share your tip with us.

For more Scottish recipes have a look at my recipe index of Scottish Recipes for Vegans and Vegetarians

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What you need to know about Rhubarb

The first thing you should know about rhubarb is it is actually a vegetable and not a fruit, although it is served as a fruit in crumbles, pies and sauces.

The second thing you should know about rhubarb is the leaves are poisonous. 

They contain oxalic acid. 

It's not dangerous to handle the leaves, but always remove them from the stalks of rhubarb and NEVER eat them.

In Scotland (and the rest of the UK, forced rhubarb is available in January and February, but the main crop is ready to be harvested from March to June.

Scottish Strawberries

Scotland produces some of the best strawberries in the world. 

The combination of the soil, the long hours of daylight with moderate temperatures are the ideal combination for sweet juicy strawberries.

The cooler temperature in Scotland allows the strawberries to ripen slowly, allowing the sugar to develop before they are hand picked.

The strawberry season in Scotland runs from April to November thanks to the poly tunnels and eco-friendly underground heating used by our farmers.

Scottish Strawberry & Rhubarb Crumble

This crumble was easy to make and absolutely delicious.

The combination of slightly tart rhubarb and sweet strawberries was just perfect.  

I'll be using the same combo again in other desserts.

The oats added a nice bit of texture to the crumble too.

MAKE THIS! 

And serve it with custard or vanilla ice cream. It's so good!

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dessert

Scottish

Yield: 4-6

Author: Jacqueline Meldrum

Scottish Strawberry & Rhubarb Crumble

A recipe for a traditional Scottish strawberry & rhubarb crumble, which includes oats in the crumble topping.

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

Crumble Topping

• 200g (5 oz or 1.6 cups) plain flour, sieved with a pinch of salt
• 100g (2 1/2 oz or 1 rounded cup) porridge oats
• 175g (6 oz or 1 scant cup) demerara sugar
• 200g (7oz or just a bit less than a cup) vegan butter, cubed at room temperature
• 1 handful (about 1/3 cup) raisins
• Knob of butter for greasing

Fruit Base

• 450g (1 lb) strawberries, halved
• 450g (1 lb) rhubarb, cut into small chunks
• 50g (5 oz or 1/4 cup) demerara sugar (or brown sugar)

Instructions

1. Preheat the oven to 180C/160c fan/350F/Gas 4.
2. Mix the flour, porridge oats and sugar in a large bowl. Add the butter and rub between your fingers until it is the texture of breadcrumbs. Stir in the raisins.
3. Place the fruit in another bowl and mix with the sugar.
4. Butter a large ovenproof dish. Pour in the fruit and top with the crumble mixture.
5. Bake for 35-40 mins until the crumble mixture is starting to brown at the edges and the fruit mixture is bubbling!

Notes

• Vegan crumble - you can make this crumble vegan by using dairy-free spread instead of butter.
• This crumble can be frozen when made and then cooked from frozen.

Calories

4 portions = 762 calories per portion

5 portions = 610 calories per portion

6 portions = 508 calories per portion

Nutrition Facts

Calories

508.18

Fat

15.35

Sat. Fat

8.86

Carbs

87.25

Fiber

5.77

Net carbs

81.48

Sugar

41.97

Protein

7.08

Sodium

9.77

Cholesterol

35.83

https://www.tinnedtomatoes.com/2007/07/strawberry-rhubarb-crumble.html