This delicious crumble from Lucy Waverman has been a big hit this summer. Fresh rhubarb and strawberries are tossed with spices, sugar, orange zest and butter and then topped with a mixture of sugar, flour, butter and either rolled oats or granola. Pop it in the oven and then serve the warm crumble with ice cream. Yum!

Avoiding Additives and Preservatives

Make sure your spices don’t contain colour or anti-caking agents. Granola may contain preservatives; I used plain rolled oats. Look for butter that does not contain colour.

Mix rhubarb and strawberries with spices, orange zest and butter

Strawberry-Rhubarb Crumble


4 cups (1 L) chopped rhubarb, cut into 2-inch pieces

2 cups (500 ml) sliced strawberries

½ cup (125 ml) brown sugar

1 tsp (5 ml) ground ginger

½ tsp (2 ml) cinnamon

½ tsp (2 ml) nutmeg

2 tbsp (30 ml) grated orange rind

1 tbsp (15 ml) cold butter, cubed


½ cup (125 ml) brown sugar

½ cup (125 ml) all-purpose flour

¾ cup (175 ml) granola or rolled oats

½ cup (125 ml) butter


Preheat oven to 375 F (190 C).

Combine rhubarb, strawberries, brown sugar, ginger, cinnamon, nutmeg, orange rind and butter in a large bowl. Toss to combine. Pour into an 8 x 8-inch (20 x 20-cm) metal baking dish.

Mix together sugar, flour and granola. Cut in the butter with a pastry knife until the mixture looks crumbly. Sprinkle topping over baking dish, making sure the whole surface is covered.

Bake for 35 to 40 minutes or until the top is browned and the rhubarb syrup is bubbling. Serves 6.

From Lucy Waverman