Spiced rhubarb and strawberry crumbles

Sweet and comforting.

  • 25 mins cooking
  • Serves 4
  • Print
This quick and easy spiced rhubarb and strawberry crumbles uses nuts and premade biscuits to be ready in less than half an hour.
Looking for more fruit crumble recipes?


  • ¼ cup (60ml) maple syrup
  • 100 grams shortbread, chopped coarsely
  • 110 grams macadamia halves
  • 1 bunch rhubarb (400g), trimmed, cut into 4cm pieces
  • 250 grams strawberries, quartered
  • 1 teaspoon vanilla extract
  • ¼ cup (55g) caster sugar
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon


  • 1
    Preheat oven to 200°C. Grease and line an oven tray with baking paper.
  • 2
    Combine maple syrup, shortbread and macadamias in
    a medium bowl; spread out on oven tray. Bake, in oven, for 4 minutes; stir, then bake a further 4 minutes or until golden. Cool.
  • 3
    Meanwhile, place fruit, extract, sugar and spices in a medium saucepan over medium heat; cook stirring, for 3 minutes or until juices run from fruit. Cook, stirring occasionally, for a further 5 minutes or until rhubarb has softened but still holds its shape.
  • 4
    Divide fruit mixture among four small bowls; top with crumble mixture to serve.

More From Women's Weekly Food