NZ Woman's Weekly

Rhubarb and winter fruit crumble recipe

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This is so pretty with its red juicy fruits and is great for using up any orphan fruits in the bowl. The jam adds sweetness, gives a boost to the flavour and leaves it with a gorgeous
rosy glow. I’ve made my topping in a food processor, but feel free to get back to basics and rub the butter in with your fingertips!

  • 2 apples, peeled and diced
  • 2 pears, diced
  • 350g rhubarb, diced
  • 1 cup berry jam
  • 2 tbsp cornflour in ¼ cup water
  • 120g butter
  • ¾ cup brown sugar
  • ¾ cup flour
  • 1 small tsp cinnamon
  • ¾ cup oats
  1. Preheat the oven to 180°C.
  2. Put the fruit into a large saucepan and stir through the jam until evenly coated.
  3. Cook over a gentle heat for 6-8 minutes until just beginning to soften. Add combined cornflour and water, then simmer for 1-2 minutes until thickened.
  4. Spoon into small individual oven-proof dishes (or one large one) and set aside.
  5. In the food processor, combine the butter, brown sugar, flour, cinnamon and half of the oats. Pulse until the mixture begins to crumble, then add the remaining oats and pulse 2-3 times until just mixed.
  6. Sprinkle the crumble over the fruit and bake for 12-15 minutes (or 20-25 minutes for a large pudding) until golden and bubbling.
  7. Serve with vanilla ice cream, custard or whipped cream.

Take a look at this spiced ginger puddings with custard recipe here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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