Strawberry and rhubarb crumble

Strawberry and rhubarb crumble


  1. Preheat your oven to 180C/350F/Gas Mark 4.
  2. Trim and cut the rhubarb and place half of it in a saucepan with the golden caster sugar, the water and the ginger wine and simmer gently until syrupy.
  3. Halve the strawberries then place all the fruit and rhubarb syrup into a baking dish.
  4. To make the crumble, put the butter, flour into a bowl and rub with your fingers until it resembles bread crumbs.  Stir in the sugar, ginger and the crushed Crunchie bar and sprinkle generously over the fruit.
  5. Bake for 30 minutes until golden and bubbling.

Recipes from

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This pudd is a great way to have something warming that still tastes like summer


500g rhubarb
100ml water
100g golden caster sugar
1 tbsp Stones ginger wine
250g strawberries
75g butter
175g self-raising flour
1/2 tsp ground ginger
60g Demerera sugar
1 Crunchie bar, crushed


Time: 15 mins
Serves: 6
Nutrition: n/a