Strawberry and Rhubarb Crumble from Plougastel
Strawberry and Rhubarb Crumble from Plougastel is a easy French recipe that serves 4. 250 calories per serving. Recipe by Dad in the Kitchen on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $9.30 total, $2.32 per serving
Ingredients
- 400 g Rhubarb (cut into 1‑1.5 cm pieces)
- 400 g Plougastel strawberries (hulled and cut into cubes similar in size to the rhubarb)
- 100 g All-purpose flour (sift before use)
- 80 g Butter (at room temperature, softened)
- 50 g Brown sugar (well packed)
- 30 g White sugar (granulated)
- 1 sachet Vanilla sugar (about 8 g, optional)
Instructions
Cut the rhubarb
Wash the rhubarb, remove the ends and cut into 1 to 1.5 cm pieces.
Time: PT5M
Cut the strawberries
Hull the strawberries, cut into cubes similar in size to the rhubarb.
Time: PT5M
Prepare the crumble
In a bowl, mix the flour, brown sugar, white sugar and vanilla sugar. Add the softened butter and work it with your fingertips until a sandy texture forms.
Time: PT5M
Preheat the oven
Turn on the oven and preheat to 200 °C.
Time: PT5M
Temperature: 200°C
Assemble the ramekins
Distribute the rhubarb and strawberry pieces at the bottom of each small ramekin. Sprinkle the crumble on top leaving a small free space at the edge to avoid overflow.
Time: PT2M
Bake
Place the ramekins in the oven and bake for about 30 minutes, until the top is golden and crisp. Check from 25 minutes and cover with foil if the top browns too quickly.
Time: PT30M
Temperature: 200°C
Rest and serve
Remove the ramekins from the oven, let cool for 5 minutes before serving.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 2 g
- Carbohydrates
- 45 g
- Fat
- 8 g
- Fiber
- 4 g
Dietary info: vegetarian, can be made vegan by replacing butter with plant‑based margarine and white sugar with unrefined cane sugar, low-calorie, low-fat
Allergens: milk (butter), gluten (flour)
Ingredient Substitutions
- Instead of Plougastel strawberries: regular strawberries
- Instead of All-purpose flour: whole wheat flour
- Instead of Butter: margarine
- Instead of Brown sugar: cane sugar
- Instead of Vanilla sugar: vanilla extract
Equipment Needed
- Chef's knife
- Cutting board
- Mixing bowl
- Oven
- Small individual ramekins or oven‑proof dish
- Wooden spatula
- Kitchen scale
Critical Steps — Do Not Skip
- Cut the rhubarb into uniform pieces
- Work the butter to achieve a sandy crumble texture
- Do not fill the ramekins to the top to avoid overflow
- Monitor baking so the top is golden without burning
Chef Tips from the Video
- Add a splash of balsamic vinegar to the strawberries to enhance acidity
- Use browned butter in the crumble for a richer flavor
- Serve with a scoop of vanilla ice cream or a spoonful of fresh cream
Troubleshooting
Crumble remains too soft after baking
Add 10 g extra flour or incorporate a little more butter to achieve a drier texture.
Fruit releases too much juice and the crumble becomes soggy
Lightly dust the fruit with flour or cornstarch before adding the crumble.
Top of the crumble burns before the fruit is cooked
Cover the ramekin with foil halfway through cooking or reduce temperature to 180 °C.
Storage
Refrigerator: Store leftovers in an airtight container 2‑3 days. Reheat gently before serving.
Freezer: The crumble can be frozen separately for 1 month. The fruit can be frozen separately, but the texture will be less crisp after thawing.
Room temperature: Consume the same day, at room temperature.
Make-Ahead Tips
- Prepare the crumble ahead of time and keep it refrigerated in a covered bowl
- Cut the fruit the day before and keep it chilled, covered with plastic wrap
- Assemble the ramekins just before baking to prevent the crumble from softening
Last updated: September 6, 2026
