Rhubarb & Strawberry Kombucha Crumbles

Cooking time
Serves4 people
Rhubarb & Strawberry Kombucha Crumbles

This quick and light dessert is a quick version of a classic crumble. Tangy rhubarb and sweet strawberries are poached in River Cottage Garden Kombucha, then topped with toasted oats and natural yogurt. Fresh, fast and full of summer flavours.

1 rating


  • 400g rhubarb
  • 250g strawberries
  • 4 cardamom pods
  • 275ml River Cottage Organic Garden Kombucha
  • 2 tbsp honey
  • 25g butter
  • 60g jumbo porridge oats
  • ½ tsp ground cinnamon
  • River Cottage Natural Yogurt & mint sprigs, to serve

Prep: 15 mins | Cook: 15 mins

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1. Trim the rhubarb and chop it into equal-sized pieces. Quarter or halve the strawberries, so they're all roughly the same size. You can leave the green tops on – they're edible – or remove and hull the strawberries, if you prefer. Lightly crush the green cardamom pods with the flat of your knife blade or a pestle and mortar to open them up.
2. Set a frying pan on a medium heat and pour in River Cottage Organic Garden Kombucha. Add the honey and butter, and drop in the crushed cardamom pods. Bring to a gently boil, then turn the heat down and simmer for 2-3 mins.
3. Add the rhubarb to the simmering kombucha. Turn the heat up to a gentle boil and cook for 2 mins or till the rhubarb is tender. Add the strawberries to the pan and stir to mix, then remove from the heat. You can spoon the cooked rhubarb and strawberries into four serving glasses now, pouring in the syrupy kombucha, or transfer to a bowl to cool completely. Discard the cardamom pods.
4. Set a clean frying pan on a medium heat and tip in the porridge oats. Toast for 2-3 mins, till starting to colour and smell aromatic. Dust in the cinnamon and stir to coat. Remove from the heat.
5. If you haven't divided your rhubarb and strawberries between glasses, do it now. Then top with spoonfulls of the River Cottage Organic Natural Yogurt and the toasted oats. Garnish with a mint sprig and serve.
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