Karen Coakley's rhubarb & strawberry crumble.


  • 5-6 stalks of Rhubarb, cut into 1-inch pieces
  • 1 cup of strawberries, hulled and sliced
  • 1 cup of sugar
  • 1 1/2 cups plain flour
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1/3 cup of porridge or granola (I used granola)


  1. Preheat the oven to 180 degrees or Gas Mark 4. Lightly butter an oven dish.
  2. To make the filling, combine the rhubarb, strawberries, and sugar in a large bowl then transfer to the buttered dish.
  3. To make the topping, combine the flour, brown sugar and butter in a food processor and pulse until the mixture resembles coarse breadcrumbs
  4. Sprinkle the topping over the fruit and bake for 40-45 minutes or until the top is golden brown and the fruit is nice and soft.
  5. Serve warm with vanilla ice cream or custard