facebook Rhubarb, Strawberry & Coconut Crumble Recipe with Greens Cakes
Rhubarb Crumble

Rhubarb, Strawberry & Coconut Crumble

  • Difficulty:
  • Serving: 10
  • Preparation: 15
  • Cook time: 30
  • Passive time: 10


  • Orange
  • 1 Pack reen's Crumble Mix
  • 20 ml milk
  • 60 g grated or desiccated coconut
  • 750 g rhubarb
  • 2 cm piece of ginger
  • 50 g caster sugar
  • 1 knob of butter for the dish
  • 250 g strawberries



  1. Preheat the oven (210°C, gas mark 7).
  2. Clean the rhubarb and cut the stems into chunks of about 2cm. Place them on a greased oven dish.
  3. Wash the strawberries and remove their stalks, then scatter them over the rhubarb. Sprinkle with caster sugar.
  4. Wash the orange finely grate its peel and press its juice. Peel and grate the ginger. Add it all to the dish.
  5. Make up the Green’s Crumble mix as packet instructions and add in the coconut.
  6. Sprinkle the crumble mix over the fruit.
  7. Place in the oven at mid-height and leave to cook for about 30 minutes until the crumble is golden in colour.

Serve warm or cold.

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