Strawberry and Rhubarb Crumble

Strawberry and Rhubarb Crumble
Recipe by

Nothing beats the warm feeling of eating a crumble after polishing off a delicious Sunday dinner. This delicious recipe mixes sliced rhubarb, fresh strawberries, a little sugar and a few drops of vanilla extract, before topping with a crumble mixture of Jordans Strawberry Clusters, melted butter and a dash of golden syrup. Our tummies are rumbling already.

Preparation time
15 mins
Cooking time
25 mins
Skill level


1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.

2. Put the rhubarb and halved strawberries into a baking dish and sprinkle the sugar on top. Mix the vanilla extract with the water and pour it into the dish. Bake for 15-20 minutes, until the rhubarb is lovely and tender.

3. Meanwhile, melt the butter and syrup together in a large saucepan over a low heat, taking care that the mixture doesn’t get too hot. Remove from the heat and stir in the Jordans Clusters, breaking up any large clusters by giving them a good whack with a wooden spoon.

4. Sprinkle the crumble topping evenly over the baked fruit. Pop it back in the oven for a further 5-8 minutes, until golden brown. Serve it up with ice cream, crème fraiche or a cracking custard.

Cook’s tips:

If you fancy a bit of a change, you could always use plums instead of rhubarb.

Or why not try a different variety of Jordans Clusters? An apple crumble topped with Maple and Pecan tastes sensational – just cook 450g (1lb) baking apples as above, before adding the crumble topping.


  • 350g (12oz) rhubarb, sliced into chunks
  • 150g (6oz) strawberries, halved
  • 75g (3oz) caster sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons water
  • 40g (1.5oz) butter
  • 2 tablespoons golden syrup
  • 200g (7oz) Jordans Strawberry Clusters
  • Ice cream, crème fraiche or custard, to serve