Rhubarb and strawberry crunch recipe

There’s something special about rhubarb and it’s the perfect base for a crumble or a compote. Combined with strawberries in this stove-top dessert, it’s a definite winner. 

Serves: 4 people
Prep time: 10 minutes
Cooking time: 15 minutes


1 bunch rhubarb
¼ cup caster sugar
Grated zest and juice of 1 orange
250g strawberries, halved
40g butter
2 tbs honey
½ cup rolled oats
½ cup chopped raw macadamias
1 tsp cinnamon


  1. Cut the rhubarb into 6cm lengths. Heat sugar, orange juice and zest in a medium saucepan until dissolved. Add rhubarb and strawberries.
  2. Cover and gently cook over low heat for 10-15 minutes or until rhubarb is just tender. Cool slightly.
  3. Meanwhile heat a small frying pan over medium heat. Add butter, honey, oats, macadamias and cinnamon and cook, stirring, for 3-4 minutes or until golden and crisp.
  4. Spoon into serving glasses and sprinkle with crumble.
  5. Serve with vanilla ice-cream or custard.

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