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Strawberry and rhubarb crumble

strawberry & rhubarb crumbleRaymond Blanc shows us his kitchen garden at his restaurant where he’s grown rhubarb. Perfect for this time of year. Strawberries may not be quite in season in the UK but Raymond Blanc is using strawberries from France which look delicious. This crumble recipe is light and crunchy and looks very easy to put together. He does marinate the rhubarb for about 20 minutes to give a fuller flavour. Why not give it a go – you may even grow your own rhubarb and strawberries so this is a lovely recipe to make use of them.

Serves 4.


Ingredients for the crumble:

  • 100g flour, plain
  • 50g brown sugar
  • 50g unsalted butter

Ingredients for the strawberries:

  • 25g unsalted butter
  • 25g caster sugar
  • 480g Gariguette strawberries, cut in half
  • 20ml Kirsch (optional)
  • 5ml lemon juice

Ingredients for the rhubarb:

** Marinated for 20 minutes**

  • 300g rhubarb, washed and cut into 2cm batons
  • 125g caster sugar
  • 5g lemon juice

Here is Raymond Blanc showing us how he puts it all together. Yum!

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