Rhubarb Crumbles with Oats, Strawberries and Rose


Mini rhubarb crumble with oats, a chilled individual twist to the classic dessert with rose, strawberries and white chocolate mousse.

Ideal for entertaining, this is a simple make-ahead dessert – both the compote and crunchy oat crumble freeze well too.

strawberry rhubarb oat crumble with white chocolate mousse in glass dish

Easy Make-Ahead Individual Desserts

Love entertaining and being organised ahead of time? Then these individual rhubarb oat crumble desserts are perfect. Each of the three layers are made in advance: the fruit compote, white chocolate mousse and oat crumble. Even the compote and crumble can be frozen, so this dessert can be made at any time of year.

As a result, it’s an easy dessert to prepare up to a week or a day before for dinner parties or lunches outside on the terrace.

What Can you do with a lot of Rhubarb?

Some of us are lucky to have neighbours who grow rhubarb plus, in Spring, it is becoming so much more popular than ever at our French markets. See the new market produce rhubarb page. If you’re like our family who adores rhubarb, we buy so much that I’m often flashed puzzled looks from French locals, who ask me each year, “What are you going to do with all that rhubarb?”

My quick answer is rhubarb compote! I dollop it on granola, rice pudding, on ice cream or just eat it on its own. It’s also perfect as a base for this dessert. What’s more it freezes so well that you can have rhubarb compote at any time of year.

However, I appreciate not everyone has easy access to rhubarb. So, it was time to update this recipe.
Either make it just with rhubarb, with strawberries, or replace the rhubarb with strawberries instead. They all work well.

rhubarb and strawberries macerating

What Other Fruit Goes With Rhubarb?

When I first published this recipe, I made it purely with rhubarb but now I’ve dared to add strawberries, as this is another fruit that goes so well with it.

Don’t have rhubarb? I’ve tried the same recipe completely with strawberries – and it’s just as delicious.
If you do make this recipe using just strawberries, add less sugar, as strawberries are naturally sweeter than rhubarb. My ratio of rhubarb to sugar is 4:1, the ratio for strawberry compote is 5:1.

Do you Need to Peel Rhubarb for a Crumble?

First prepare the rhubarb for the crumbles. You may need to peel the rhubarb if the skin is particularly thick and stringy but otherwise I leave it on and cut into slices, discarding the leaves. All is shown in this video demonstration for preparing rhubarb.

Do you need to pre-cook the Rhubarb for Crumble?

The short answer is yes – for this recipe. Rhubarb is extremely sour if eaten raw. On the other hand, my Scottish grandpa used to eat a stick of rhubarb raw and dip it in sugar. Just thinking of it makes me salivate!

Although it was good, it’s an acquired taste. It was too sour for me so this low sugar rhubarb compote is my answer to please everyone in the family. Compote is a healthy version of jam, as it only uses half the amount of sugar and so it’s a delicious healthy base for making these chilled rhubarb crumbles.

strawberry rhubarb crunchy crumble with rose

White Chocolate Mousse with Rose

Normally in Britain, we’d serve a rhubarb crumble warm from the oven with hot, thick custard. This, however, is my French twist to the classic comfort dessert. Instead, serve the crumbles individually in glass dishes and well chilled with this light and fluffy white chocolate mousse.

How did I develop this recipe? I took inspiration from Michelin-starred French chef, Anne-Sophie Pic’s beautiful book for entertaining, Recettes pour Reçevoir with her restructured style recipe for Rhubarb tart with tarragon. Served in glass verrines, she layers rhubarb compote with shortbread and tops with a white chocolate espuma using a siphon.

Instead, I made this oat crumble version, as I love the crunchy texture in this dessert. I omitted the mousse’s sugar completely (I find white chocolate is sweet enough) and added rose (and/or orange blossom water) to it, following my own white chocolate mousse version, made without a siphon.

Can I make this Mousse without a Siphon?

Don’t worry if you don’t have a siphon: just follow my easy recipe for White Chocolate, Rose and Orange Blossom Mousse.

rose and white chocolate mousse

white chocolate mousse with rose

Crunchy Oat Crumble Topping

As I love a good crunchy Scottish apple crumble with oats, this topping is toasted in the oven and just crumbled directly into the glass. Serve in mini shot glasses or verrines. If you like a toasted oat crumble topping like this, you should try this French Apple Crumble Cake.

rhubarb rose crumbles

How to Serve Ideas

This dessert can easily be made in advance and assembled at the last minute. Moreover, some of these garnishes can also be prepared in advance, giving the crumbles an extra wow factor. Here are some ideas – please feel free to add your own creativity and share your ideas in the comments below.

glass dish of rhubarb strawberry crumble with rose macaron shells

strawberry rhubarb oat crumble with white chocolate mousse in glass dish
5 from 1 vote

Rhubarb Crumble with Oats, Strawberry, Rose and White Chocolate Mousse

Author: Jill Colonna
Prep Time30 mins
Cook Time15 mins
Chilling Time2 hrs
Total Time2 hrs 45 mins
Course : Dessert
Cuisine : French, British
Keyword : oat crumble recipe, crunchy rhubarb crumble
Servings : 6 people
Calories : 480kcal


Mini rhubarb crumble with oats, a chilled individual twist to the classic dessert with rose, strawberries and white chocolate mousse. Ideal for entertaining, this is a simple make-ahead dessert - both the compote and crunchy crumble freeze well too.


Rhubarb and Strawberry Compote

  • 200 g (7oz) rhubarb (about 1-2 sticks) leaves removed, sliced
  • 200 g (7oz) strawberries hulled and chopped (1½cups)
  • 50 g (2oz) sugar (about ¼cup)
  • 1 tbsp rose syrup (optional)

Toasted Oat Crumble

  • 100 g (4oz/½cup) medium porridge oats
  • 100 g (4oz) plain (all-purpose) flour
  • 100 g (4oz) unsalted butter softened
  • 50 g (2oz) light brown sugar
  • ¼ tsp (good pinch) salt (fleur de sel)

White Chocolate and Rose Mousse

  • 100 g (4oz) white chocolate
  • 100 g (4oz) whole (full cream) milk
  • 100 g (4oz) whipping/heavy cream 30% fat (crème fleurette)
  • ½ tsp rose water


  • Make the compote: follow the full instructions for the rhubarb compote recipe* then refrigerate until needed (or defrost if you've made it in advance and frozen).
  • Make the white chocolate mousse: over a pan of simmering water, place a bowl with the white chocolate broken into bits. As soon as it looks like it's melting, take off the heat and whisk gently, adding the milk then the cream and add the rose water.
    Pour into the siphon, add the gas canister (according to manufacturer's instructions) and place in the fridge for at least an hour. If you don't have a siphon, then follow my recipe for the white chocolate mousse (link below).
  • Make the crunchy oat crumble: Preheat the oven to 200°C/400°F/Gas 6/180°C fan. Place all ingredients in a large bowl and rub them together until they resemble breadcrumbs. Spread an even layer of the crumble mix on a baking sheet lined with baking paper (or a silicon mat) and bake in the oven for 10-15 minutes until golden.
    Set aside to cool.
  • To assemble: spoon a third of each serving glass with the rhubarb & strawberry compote, spoon on the airy white chocolate mousse and top with the toasted crumble.


See full recipe how to prepare the rhubarb compote (also on video).
How to make the mousse without a siphon: follow the white chocolate mousse with rose recipe.
Serve with rose macarons from my Mad About Macarons book or almond tuiles from Teatime in Paris.

This recipe was first published in June 2017 but has now been completely updated with new images, a video and the recipe now includes strawberries.

Like the recipe? Please do leave a rated review below – your support is much appreciated.

For more recipes like this, see the collection of healthy French chocolate recipes.

From the market

From the kitchen

13 responses to “Rhubarb Crumbles with Oats, Strawberries and Rose”

  1. 5 stars
    The rhubarb in our garden is still a bit small but when I saw Jill
    ´s dessert on Instagram I knew I had to make it quickly for I was sure that it would be a perfect dessert for everyone in my family. Last night I gave it a go, picked two tiny rhubarb stallks and made two portions, one for hubby and one for me; and I even did the magic with the red tea which added a wonderful flavour too. As soon as the rhubarb from the garden has grown bigger there will be a bowl for all six of us. The compote, the white chocolate mousse as well as the oat topping – this dessert is a perfect composition of sweet and sour, thank you, Jill!

    • It’s a great pleasure and so thrilled you like this, Danni. Thank you so much for your lovely review. Means the world. Here’s to your soon-to-be plentiful homegrown rhubarb stock to make this again for all the family.

  2. 5 stars
    We love this recipe so much that we always want a little more – and I’m not even a great fan of rhubarb! The combination is divine – and not too sweet either.

  3. 5 stars
    Do I even need to comment on these little beauties? You KNOW I would be all over them in a flash! I couldn’t eat just one, though! Our rhubarb is all done for the year, so I have to rely on good old Cawston Press drinks for my rhubarb fix until next year. Boo hoo!! 🙁

    • I realise I was a bit late off the mark in getting this online as it was towards the end of the season. But save this one for your next rhubarb fix, my friend x

  4. Such cruel fate, to discover gorgeous new rhubarb recipes in a year when I’m deprived of rhubarb! We had an abundant stock at our allotment, but we’ve given it up this year since looking after the garden in Edinburgh and the garden on Speyside is quite enough. It’s at the top of my list for replanting when we move to Speyside permanently. Lacking the wonderfulness of French markets, I refuse to buy it in a supermarket here – a very Scottish voice always rings in my ear, “You’re charging THAT much money for THAT quality and quantity???” So I’ll hoard these recipes until the new rhubarb era.

    • I totally hear you on the supermarket quality of rhubarb. Here in France, we couldn’t even find it that the supermarket. Our season finished as late as last week, though, even if the last lot came from Germany! Vive the next season and making this recipe, Linda. Thanks for popping in.

  5. Looks so yummy, and I am very interested in your additions of rose syrup for added flavor and red tea for the color! Brilliant touches, Jill!

    • Thanks, Betty. The tea and rose just adds that extra “je ne sais quoi”. Check it out on Instagram stories – posted last night making yet more compote and the tea I used (not sponsored or anything), since discovered a delicious detox red fruit hibiscus tea by Clipper which is super. Hope you try it soon.

  6. 5 stars
    I love, love rhubarb desserts, and this one looks divine!!! I hope I have enough left in the garden to give this recipe a try.

    • You’re so lucky to have rhubarb in the garden, Liz. I need some tips since somehow I just don’t manage to grow it in mine – the beasties love it just as much as we do!

  7. 5 stars
    I LOVE rhubarb and have to make this Jill as I’ve been making your compote with the red fruit tea since enjoy rhubarb without adding strawberries. Brilliant! Thanks for the recipe!

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