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Strawberry, Pear & Rhubarb Crumble
A Lambert Produce Recipe

Strawberry, Pear & Rhubarb Crumble Recipe

Choose to serve with custard, ice-cream or on it’s own. Our Strawberry, Pear & Rhubarb crumble will have you coming back for seconds and thirds!





  • 1kg pears, peeled, cored, and cut into thick wedges
  • 1/4 cup caster sugar
  • 1 tsp vanilla extract
  • 1 tsp ground ginger
  • 250g strawberries, halved and hulled
  • 4 stalks rhubarb, trimmed and cut into 3cm lengths
  • Icing sugar, to serve
  • Vanilla custard, to serve


Coconut Crumble Topping:

  • 100g butter, chilled and chopped
  • 1/4 cup plain flour
  • 1/4 cup brown sugar
  • 1 cup rolled oats
  • 1/2 cup shredded coconut
  • 120g honey macadamia nuts, roughly chopped


1. Preheat oven to 180°C/160°C fan-forced.

2. In a medium-sized saucepan, place the pear, caster sugar, vanilla, ginger, and 1/4 cup water over medium-high heat. Cook until the mixture starts to boil and stir.

3. Reduce heat to low, then cover and simmer for a further 8 minutes.

4. Using a slotted spoon, transfer the pear to a shallow 20cm x 30cm baking dish.

5. Add the strawberries and rhubarb to the same dish. Toss to combine.

6. Drizzle with 1 tablespoon of the pear cooking liquid.

7. To make the crumble topping, place butter, flour, and brown sugar in a bowl. Mix well with fingers.

8. Add oats, coconut, and macadamias into the bowl. Toss until combined.

9. Sprinkle the crumble mixture over the fruit.

10. Bake in the oven for 40 minutes or until the crumble is golden and the fruit is tender.

11. Stand for 10 minutes before dusting with icing sugar and serving with custard.