Almond crunch topped rhubarb and strawberry crumble

Almond crunch topped rhubarb and strawberry crumble


  1. Preheat the oven to 180 oC/ 350 oF/ Gas Mark 4. Cut the rhubarb into 5cm/ 2in lengths and place in a large oven proof dish. Mix the cordial and cornflower to a smooth paste then pour over the rhubarb.
  2. Place the flour, almonds, butter and demerara sugar in a food processor and pulse until lumpy crumbs form. add the amaretti biscuits and pulse again until they from small lumps.
  3. Scatter the crumble mixture over the fruit and press down lightly with a spoon. Bake for 25mins or until the fruit is tender and the top is golden. Serve hot with custard or warm with cream.

Recipe from

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This crunchy crumble is ideal for serving with cream, custard or ice cream


800g (1lb 12oz) pink rhubarb, trimmed and washed
6 tbsp Belvoir Rhubarb & Strawberry cordial
1 tbsp cornflower
150g (5oz) plain flower
50g (2oz) ground almonds
75g (3oz) butter
50g (2oz) demerara sugar
75g (3oz) amaretti biscuits


Time: 20 mins
Serves: 6
Nutrition: n/a