Rhubarb and Strawberry Crumble

Submitted by Julie-Ann Waterhouse

Rhubarb and Strawberry Crumble

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Serving: 4
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins


  • 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*


  • - Grease Slow cooker well with cooking oil spray.
  • - In a large bowl combine sugar, flour and vanilla essence.
  • - Add Rhubarb and Strawberries to the dry mix and combine.
  • - Pour into slow cooker.
  • Crumble Topping:
  • - In a bowl combine butter, brown sugar and mix with a fork.
  • - Add the almond meal ( or oats) and cinnamon, mix to combine
  • - Sprinkle the crumble mixture over the Rhubard and Strawberry mixture.
  • - Cover and cook on low for 2-3 hours ( the last half hour of cooking remove the lid to allow extra moisture to evaporate.
  • - Serve with cream, custard or ice cream and enjoy!
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