Name: Strawberry Rhubarb Oat Crumble for Kids
Total time: 40 min
Yield: 4

This fruity strawberry and rhubarb crumble is a wonderful dessert for children aged three and up, bringing the taste of early summer straight to the table. The combination of sweet strawberries and slightly tart rhubarb encourages children to explore new flavors. At the same time, the oats provide great energy for busy afternoons.

Ingredients

For 2 to 3 portions you will need:

150 g strawberries (washed and hulled, organic if possible)
100 g rhubarb (peeled and cut into small pieces)
1 tbsp maple syrup or agave nectar (for the fruit mix)
50 g rolled oats
30 g spelt flour
30 g soft butter (or a mild plant based oil)
1 tsp maple syrup (for the crumble topping)
A small pinch of cinnamon (optional)

Preparation

Preheat your oven to 180 degrees Celsius. Lightly grease a small baking dish with a little butter or oil.
Cut the strawberries and rhubarb into small, bite sized pieces. Toss the fruit in a bowl with one tablespoon of maple syrup and transfer it to the prepared dish.
For the topping, use your hands to knead together the oats, spelt flour, soft butter, one teaspoon of maple syrup, and cinnamon. The mixture is ready when it forms nice, slightly sticky crumbs.
Sprinkle the oat crumble evenly over the fruit mixture in the baking dish.
Bake the crumble in the oven for about 20 to 25 minutes, until the topping is golden brown and the fruit is bubbling softly.
Let the dish cool down thoroughly before serving. Always check the temperature before your child takes the first bite.

Variations & Tips

Swap the fruit: In late summer, apples, plums, or peaches make a wonderful substitute for the rhubarb.
Storage: The crumble keeps well in the fridge for about two days when covered. You can also freeze it in portions and reheat it in the oven when needed.
For the whole family: Adults often love enjoying this dessert warm with a scoop of vanilla ice cream or a dollop of plain yogurt.
Extra crunch: For older children who chew well, try mixing a few finely chopped almonds into the topping.

Allergy & Safety Information

This recipe contains gluten from oats and spelt flour, as well as dairy from the butter, which are common allergens. Always introduce new ingredients one at a time and in small amounts to monitor for any reactions.

Make sure to only offer nuts finely ground or as a smooth butter, as whole or chopped nuts pose a choking hazard. If you have any uncertainties about your child's diet or suspect food intolerances, please speak with your pediatrician.

Nutritional Value

Strawberries and rhubarb are rich in vitamin C, which wonderfully supports your child's immune system. The oats provide valuable fiber and iron for long lasting energy. Combining vitamin C and iron helps the body absorb these nutrients particularly well.

Ingredients

For 2 to 3 portions you will need:

150 g strawberries (washed and hulled, organic if possible)

100 g rhubarb (peeled and cut into small pieces)

1 tbsp maple syrup or agave nectar (for the fruit mix)

50 g rolled oats

30 g spelt flour

30 g soft butter (or a mild plant based oil)

1 tsp maple syrup (for the crumble topping)

A small pinch of cinnamon (optional)

Preparation

Preheat your oven to 180 degrees Celsius. Lightly grease a small baking dish with a little butter or oil.

Cut the strawberries and rhubarb into small, bite sized pieces. Toss the fruit in a bowl with one tablespoon of maple syrup and transfer it to the prepared dish.

For the topping, use your hands to knead together the oats, spelt flour, soft butter, one teaspoon of maple syrup, and cinnamon. The mixture is ready when it forms nice, slightly sticky crumbs.

Sprinkle the oat crumble evenly over the fruit mixture in the baking dish.

Bake the crumble in the oven for about 20 to 25 minutes, until the topping is golden brown and the fruit is bubbling softly.

Let the dish cool down thoroughly before serving. Always check the temperature before your child takes the first bite.

Variations & Tips

Swap the fruit: In late summer, apples, plums, or peaches make a wonderful substitute for the rhubarb.

Storage: The crumble keeps well in the fridge for about two days when covered. You can also freeze it in portions and reheat it in the oven when needed.

For the whole family: Adults often love enjoying this dessert warm with a scoop of vanilla ice cream or a dollop of plain yogurt.

Extra crunch: For older children who chew well, try mixing a few finely chopped almonds into the topping.

Allergy & Safety Information