Crumble fraises rhubarbe à l’huile d’olive

This delicious strawberry and rhubarb crumble is the perfect summer treat. The crunchy oat topping is made with olive oil, giving it a unique and delicious flavor. Serve warm with a scoop of vanilla ice cream for an extra special indulgence.


  • 2 cups diced rhubarb
  • 2 cups diced strawberries
  • 1/3 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Crumble Topping:

  • 1 cup all-purpose flour
  • 3/4 cup oats
  • 1/3 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup olive oil


Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish.

In a large bowl, combine the diced rhubarb and strawberries. In a separate bowl, mix together the white sugar, brown sugar, cinnamon, and nutmeg. Pour the mixture over the fruit and stir to combine.

In another bowl, mix together the flour, oats, brown sugar, salt and cinnamon for the crumble topping. Stir in olive oil until evenly distributed.

Spread the fruit mixture into the prepared pan. Sprinkle crumble topping evenly over the top. Bake for 45 minutes or until golden brown and bubbly.

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