Rhubarb, strawberry & blood orange crumble

Where does the time go? How is it September already? It’s like I’ve blinked and an entire month has completely flashed before my eyes while I semi-consciously continue to live. Perhaps it’s time to slow things down? I live just as busy a life as anyone else; forever balancing the scales of social life and work life, friend time and family time…but it can get a bit overwhelming at times. It seems there is always something to do, somewhere to be or someone to see, which is why I am learning to slow life down a little; plan less, live more and spend more time doing the things which make me happy (cooking being one of them).

Which is why I spent the entire weekend cooking. Chicken stock, chili con carne, paella and a rhubarb, strawberry and blood orange crumble. It was so soothing and calming, for me the kitchen is a sanctuary. I always feel better if I can find the time to cook on the weekend, but lately I have been so busy I have neglected my blog and by virtue, my sanity. So it’s good to be back. I promise my lack of blogging isn’t from a lack of love!

This recipe is really simple and packed full of flavour. For those of you who like your sweets a little tart, this is perfect for you. The rhubarb is sharp, but is nicely balanced by the strawberries and blood orange. Another bonus is using some different fruits for a crumble – don’t get me wrong, I love a good apple crumble, but it is nice to shake things up a little. Be unexpected, try something new.

Serves 4 – 5

Rhubarb, strawberry & blood orange crumble

Rhubarb, strawberry & blood orange crumble

The list:

3 – 4 rhubarb stalks, cut into 6cm lengths
1 punnet of strawberries, hulled and halved
2 blood oranges, zest one and squeeze juice from both
1/4 cup sugar
2 Tbs corn starch (corn flour)

For the crumble topping
2 cups oats, one rye oats, one traditional
3/4 cup plain flour
1 stick butter, melted
1 tsp baking powder
2 Tbs sugar
1/4 cup slivered almonds
1/4 cup shredded coconut

The method:

  1. Preheat oven to 180°C
  2. Place rhubarb, strawberries, blood orange zest, juice, sugar and corn starch into baking dish. Add the juice from 2 blood oranges. Mix together until coated well.
  3. In a separate bowl combine melted butter and all other topping ingredients. Stir well to combine, ensuring the ingredients clump together and are coated in butter. Spoon over the fruit mixture and gently press down with the back of a spoon.
  4. Bake in oven for 30-40 minutes until the crumble is golden brown and bubbling at the sides. Serve with ice cream.


Serve with ice cream or cream, just don't be stingy with it

Serve with ice cream or cream, just don’t be stingy with it

The perfect crumble is golden on top and bubbling a rich red sauce from the sides

The perfect crumble is golden on top and bubbling a rich red sauce from the sides


  1. Oh yum! Looks great 🙂 I love a good crumble. Have not ever been a fan of rhubarb, I am yet to find a recipe that really wins me over. This looks pretty darn good though, love the crumble to rhubarb ratio 🙂 Welcome back! It is always hard to prioritise especially when you have a blog going… It takes a lot of planning but i love reading your blog so I am excited about your new post. P.S love the new blog theme 🙂

    Liked by 1 person

    • Thanks for the feedback Lynette. You know, I never used to be a big fan of it either (I think because it was always severed to me as an overly tart, soggy, stringy mess), but over time I have found new ways to incorporate it into recipes and have become quite the fan! Yes well, crumble to me is more about the crumble than the fruit I have to admit – and it has to have a nice big serving of ice cream, it’s the only way to have it. Thanks, Tara 😊


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