Go Back

Rhubarb, Strawberry & Ginger Crumble

Amy Fearn
Free from: dairy, soya, egg, gluten, wheat and nuts, also low

I’m always looking for ways to make food accessible to
myself and my daughter. With our combined food allergies and intolerances, it’s
usually easier and less stressful to cook from scratch. In this simple, quick
crumble recipe, fresh ginger adds that warmth we crave when the days start to get
shorter and colder. Topped with vanilla custard, it’s delicious. This is pure comfort
in a bowl.
Prep Time 15 mins
Cook Time 25 mins
Servings 4 people


  • 540 g Tin of rhubarb (245g drained weight)
  • 410 g Tin of strawberries (129g drained weight)
  • 5 g Fresh Ginger finely chopped
  • 80 g Gluten Free Plain Flour
  • 30 g Demerara Sugar
  • 20 g Gluten Free Rolled Oats
  • 50 g Dairy Free Margarine


  • Preheat the oven to 180°C (fan)
  • Open the tins of fruit and pour the contents into a colander to remove the syrup/juices. Transfer the drained fruit to a 16 cm round oven proof dish.
  • Peel and finely chop the fresh ginger then add it to the fruit. Mix in the ginger and break up any large pieces of fruit to distribute evenly.
  • Weigh the flour, sugar and oats into a medium sized bowl. Mix briefly, then rub the margarine into the dry ingredients. It will clump and feel buttery.
  • Scatter the crumble mix over the fruit until it’s completely covered, then bake in the oven for 25-30 minutes.
  • Serve with a generous helping of vanilla custard


Quick vanilla custard using custard powder:
Follow the instructions on the packet using your choice of milk alternative. Stir in 1-2 teaspoons of vanilla bean paste before serving.