Roasted Strawberry and Rhubarb Crumble Bowl

, from Issue #74. September, 2017
Photography by Olivia Galletly.
Roasted Strawberry and Rhubarb Crumble Bowl

Mix up your usual breakfast routine with these golden oat clusters and sticky and sweet strawberries and rhubarb.

Serves: 4


Roasted fruit
250 grams strawberries
175 grams rhubarb
3 tablespoons caster sugar
seeds of 1 vanilla pod
50 grams plain flour
120 grams rolled oats
80 grams macadamia nuts
50 grams coconut threads
50 grams caster sugar
150 grams butter, cut into cubes
Greek yoghurt, to serve


Preheat the oven to 180°C.

Roasted fruit: In a bowl, combine the strawberries, rhubarb, sugar and vanilla pod seeds. Set aside for 30 minutes.

Crumble: Place the dry crumble ingredients in a bowl and mix to combine. Rub the butter into the dry ingredients using your fingertips until clumps form. Place on a lined baking tray and bake for 20 minutes or until golden brown. Leave to cool in tray.

Place the sugar-coated fruit in a baking dish and bake for 20–25 minutes until soft.

Break crumble into small chunks into bowls and scatter over Greek yoghurt and the roasted fruit.