Rhubarb and Strawberry Crumble

Rhubarb and Strawberry Crumble


October 27, 2014

  • Prep: 15 mins
  • Cook: 2 hrs
  • Yields: 4-6


3 cups chopped Rhubard

1 cup chopped Strawberries

1/2 cup white sugar

2 tbsp plain flour ( can use gluten free flour)

2 tsp vanilla essence

Crumble Topping

2 tbsp butter

1/2 cup brown sugar

1 cup of almond meal (can use oats as well).

1/2 tsp cinnamon *optional*


1- Grease Slow cooker well with cooking oil spray.

2- In a large bowl combine sugar, flour and vanilla essence.

3- Add Rhubarb and Strawberries to the dry mix and combine.

4- Pour into slow cooker.

5Crumble Topping:

6- In a bowl combine butter, brown sugar and mix with a fork.

7- Add the almond meal ( or oats) and cinnamon, mix to combine

8- Sprinkle the crumble mixture over the Rhubard and Strawberry mixture.

9- Cover and cook on low for 2-3 hours ( the last half hour of cooking remove the lid to allow extra moisture to evaporate.

10- Serve with cream, custard or ice cream and enjoy!

Submitted by Julie-Ann Waterhouse


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