Mogz Rhubarb & strawberry crumble

Me: ‘Which cake shall I bake?’

Kid: ‘Crumble!!!’

Me: ‘But…’

Kid: ‘Crumble!!!!’

I was planning on making rhubarb and strawberry jam but didn’t have pectine so my kid was in luck… Crumble it was😄

This is such an easy recipe, but fairly healthy too, and gluten and (can be) dairy free. It smells of my first ever day in Ireland as a student, when I got crumble for dessert in the pub my friends and I went into. Sigh…


500g rhubarb

200g strawberries (but other berries, apple etc all work well)

Juice and rind of 1 lemon

Pinch of powdered ginger

2 tsp maple syrup

100g rice flour

100g teff flour

100g oats

90g sugar or substitute

1 tsp baking powder

Pinch of salt

100g cold butter, diced (vegan butter works as well but make sure it’s cold)

1 egg


Preheat the oven to 180C.

Cut up the fruit into chunks and mix with the juice, ginger, and maple syrup.

Combine the rest of the ingredients in a bowl and knead with your hands until it’s a crumbly dough.

Put baking paper into a baking a tray.

Put 2/3 of the dough into the bottom and squish to flatten and create a bottom.

Add the fruit on top and then the remaining 1/3 of the crumble, crumbled roughly (add a bit more flour if it’s not crumbly enough).

Leave in the oven for 30 minutes (and then another 10 if you prefer it better baked) and enjoy with cream or ice cream. Or, hey why not, both…

Blog at

Up ↑