Watch and learn how Le Manoir chef extraordinaire, Raymond Blanc makes a lighter strawberry rhubarb crumble using fresh and seasonal ingredients direct from his kitchen garden. You can vary the fruit with the seasons: apples, pears, apricots, plums and rhubarb all make lovely crumbles, just adjust the cooking time accordingly. Do not over work the crumble mixture or the gluten in the flour will be activated causing the topping to become heavy!

Strawberry & Rhubarb Crumble
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 4

For the crumble:
100 g flour, plain
50 g brown sugar
50 g unsalted butter

For the strawberries:
25 g unsalted butter
25 g caster sugar
480 g strawberries (preferably, Gariguette*), cut in half
20 ml Kirsch (optional)
5 ml lemon juice

For the rhubarb:

** Marinated for one hour **
300 g rhubarb, washed and cut into 2 cm batons
125 g caster sugar
5 g lemon juice

*** For directions please watch the video.

* Gariguette is the legendary and much-loved French strawberry that has a sweet flavor and pleasing fragrance. The elongated fruits are a brilliant vermilion-red, the flesh is delicate, soft and particularly juicy. Gariguette is grown in Provence and brightens up the local market stalls during the early summer.

Want more rhubarb recipes? Try these…

Strawberry-Rhubarb Sundaes
Strawberry-Rhubarb Sundaes
Rhubarb and Blackberry Snack Cake recipe
Rhubarb and Blackberry Snack Cake
Individual Rhubarb and Raspberry Tartlets recipe
Individual Rhubarb and Raspberry Tartlets
Strawberry Rhubarb Dessert Bars


“I do baking demos around the country these days, and I’ve found that someone will always ask about gluten-free alternatives. The key to the best gluten-free flour is to mix different kinds together as they all have different qualities. The texture of this cake isn’t quite as soft as a regular Victoria sandwich; it’s more like a Madeira cake and tastes great.” – Paul Hollywood

gluten-free victoria sandwich recipe

Gluten-Free Victoria Sandwich
Serves 8
Bake 25 to 30 minute

225 g unsalted butter, softened, plus extra for greasing
80 g white rice flour
50 g quinoa flour
50 g tapioca flour
50 g coconut flour
2 tsp baking power
1 tsp xanthan gum
225 g caster sugar
4 medium eggs
100 g raspberry jam
150 g whipping cream
Icing or caster sugar, for dusting

Heat your oven to 180°C/Gas 4. Grease the base and sides of two 20-cm loose-based cake tins and line the bases with baking parchment.

Sift all the flours together with the baking powder and xanthan gum into a bowl.

In another large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a spatula. Add the flour mixture and fold in, using the spatula or a large metal spoon until just fully incorporated.

Divide the mixture between the prepared cake tins and gently smooth the surface with a palette knife to level.

Bake in the center of the oven for 25 to 30 minutes, or until the sponges are risen, golden and slightly shrunk from the sides of the tins. Leave in the tins for a few minutes, then remove and place on a wire rack to cool completely.

Choose the best-looking sponge for the top layer and then lay the other one, top side down, on your serving dish. Spread the jam over this bottom layer.

Whip the cream in a bowl to soft peaks and spread on top of the jam then place the other cake layer on top. Dust with sifted icing or caster sugar to finish.

Adapted from A Baker’s Life: 100 fantastic recipes, from childhood bakes to five-star excellence by Paul Hollywood with permission from Bloomsbury Publishing. Text © Paul Hollywood, 2017. Photographs © Martin Poole, 2017.

Want more recipes by Paul Hollywood? Get these…


Watch and learn how to make Fraisier Cake, an incredibly pretty classic French cake filled with delicious strawberries and crème pâtissière. Tricky to achieve but certain to impress!

Fraisier Cake
Preparation time: Less than 30 minutes
Cooking time: Over 2 hours
Makes 1 x 23-cm / 9-inch cake

You’ll need: One 23-cm / 9-inch springform or round loose bottom cake pan

125 g / 4-1/2 oz caster sugar
4 free-range eggs
2 lemons, zest only, finely grated
125 g / 4-1/2 oz self-raising flour, plus extra for flouring
50 g / 1-3/4 oz unsalted butter, melted and cooled slightly, plus extra for greasing

For the crème pâtissière
600 ml/20 fl oz milk
vanilla bean
4 free-range eggs, plus 2 free-range egg yolks
180 g / 6-1/4 oz caster sugar
1 Tablespoon kirsch
100 g / 3-1/2 oz cornflour or cornstarch
150 g / 5-1/2 oz butter, cut into cubes and kept at room temperature

For the lemon syrup
75 g / 2-3/4 oz caster sugar
2 lemons, juice only

To finish the cake
200 g / 7 oz marzipan
200 g / 7 oz dark chocolate, for decoration
600 g / 1 lb 5 oz medium sized strawberries

*** For directions watch the video.

Want more strawberry recipes? Try these…

Strawberry Granita
Easy Strawberry Jam
Strawberry Shortcake