Rhubarb & Strawberry Breakfast Crumble

This Rhubarb and Strawberry crumble is one of my favourite things to make.

Sweet strawberries soften alongside tart rhubarb, while the orange and vanilla lift the fruit without overpowering it. On top is a simple oat crumble that bakes until golden and crisp, adding just enough texture to make each spoonful feel satisfying.

Although it looks like a dessert, I almost always make this as part of my meal prep. A generous scoop with thick Greek yoghurt becomes an easy breakfast or afternoon snack throughout the week, and it's one of those recipes that feels just as good cold as it does warm from the oven.

It's simple, comforting and a lovely reminder that breakfast can be something to look forward to.

Serves

4

Fruit

4 cups rhubarb, chopped into 2–3cm pieces (about 350g)

2 cups strawberries, hulled and halved or quartered if large (about 300g)

2 tbsp maple syrup or monk fruit sweetener (adjust to taste)

Zest of ½ an orange

Seeds from ½ a vanilla pod (or ½ tsp vanilla extract)

½ tsp ground cinnamon

Crumble

1¼ cups rolled oats (about 125g)

1 tbsp chia seeds

2 tbsp mixed seeds

¼ cup walnuts, roughly chopped

2 tbsp almond butter

1 tbsp olive oil or melted butter

1 tbsp maple syrup

½ tsp ground cinnamon

Pinch of sea salt

To Serve

Thick Greek yoghurt

Extra orange zest

Method

Preheat the oven to 180°C (160°C fan).

In a large bowl, combine the rhubarb, strawberries, maple syrup (or monk fruit sweetener), orange zest, vanilla and cinnamon. Toss gently and leave to sit for 10 minutes.

Transfer the fruit mixture to a baking dish.

In a separate bowl, combine the oats, chia seeds, mixed seeds, walnuts, cinnamon and salt. Add the almond butter, olive oil and maple syrup, then stir until the mixture forms small clusters.

Scatter the crumble evenly over the fruit.

Bake for 30–40 minutes, or until the topping is golden and crisp and the fruit is bubbling around the edges.

Allow the crumble to rest for 5–10 minutes before serving.

Serve warm with thick Greek yoghurt and a little extra orange zest.

Serving Suggestions

I love serving this for breakfast with Greek yoghurt, but it also makes a beautiful afternoon snack or simple dessert.

It keeps well in the fridge for several days, making it a lovely option for mindful meal prep when you want breakfast already taken care of.

A Reflection

Some recipes ask very little of us.

They quietly sit in the fridge, ready for mornings when we don't have much time or energy to think about what to eat.

I think that's one of the kindest things we can do for ourselves: preparing something in advance that feels both nourishing and comforting.

Not because every breakfast needs to be perfect, but because small acts of care often make the busiest mornings feel a little gentler.