rhubarb and strawberry crumble recipe

Written ByJenny Smyth Posted on
rhubarb and strawberry crumble recipe
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The Best rhubarb and strawberry crumble recipe

I’ve been making rhubarb and strawberry crumble for years, and it’s always a hit with my family. The dish originated in Europe, where rhubarb was a staple ingredient.

The tart flavor of the rhubarb pairs perfectly with the sweetness of the strawberries, creating a delicious combination that’s both refreshing and satisfying. When I make this crumble, I like to use fresh strawberries and rhubarb, as they have the best flavor and texture.

I also like to use a mixture of sugar and flour to coat the fruit, which helps to balance out the flavors and adds a nice crunch to the crumble topping. This recipe is perfect for any occasion, whether it’s a family gathering or just a quick weeknight dinner.

My kids love helping me make the crumble topping, and they always get excited when they see the finished product come out of the oven. It’s also a great way to use up any leftover fruit we have on hand, which makes it a great recipe for meal planning.

Plus, it’s healthy! Rhubarb is high in fiber and antioxidants, while strawberries are rich in vitamin C.

So not only is this recipe delicious, but it’s also good for you too.

Rhubarb and Strawberry Crumble

Rhubarb and Strawberry Crumble

4.6 from 1282 votes

A classic spring dessert featuring tart rhubarb and sweet strawberries topped with a buttery, crunchy crumble. This simple recipe is perfect for using up seasonal fruit and can be served warm with ice cream or custard.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Fruit Filling

3 cups rhubarb, chopped into 1-inch pieces
2 cups strawberries, hulled and halved
1/2 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract

For the Crumble Topping

1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup packed brown sugar
1/2 cup cold unsalted butter, cut into small cubes
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2In a large mixing bowl, combine the chopped rhubarb, halved strawberries, granulated sugar, cornstarch, and vanilla extract.
3Toss everything together gently until the fruit is evenly coated, then transfer the mixture into the baking dish and spread it out in an even layer.
4In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt.
5Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
6Sprinkle the crumble topping evenly over the fruit filling, covering it completely.
7Place the baking dish on a baking sheet to catch any drips, then bake for 30 to 35 minutes until the fruit is bubbling around the edges and the topping is golden brown and crisp.
8Remove the crumble from the oven and let it cool on a wire rack for at least 10 minutes before serving.
9This allows the filling to set slightly so it holds its shape when spooned.
10Serve warm, optionally with vanilla ice cream or custard.

🔧Equipment

9×9-inch baking dish
Mixing bowls
Pastry cutter or fork
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 30mg🧂Sodium: 150mg🌾Total Carbs: 58g🥦Dietary Fiber: 4g🍬Sugars: 35g🥩Protein: 4g

📝Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and use certified gluten-free oats. You can adjust the sugar based on the sweetness of your strawberries; if they are very sweet, reduce the sugar by a tablespoon.

Watch Video Of How Rhubarb and Strawberry Crumble Works

This rhubarb and strawberry crumble is a dessert I turn to again and again because it is reliable and always pleases a crowd. The tart fruit and sweet crunchy topping work together perfectly and it is simple enough for a regular weeknight but impressive enough for a holiday dinner.

I usually serve it warm with a scoop of vanilla ice cream or a drizzle of heavy cream. Leftovers keep well in the fridge for a few days and you can reheat them in the microwave or oven.

For a fun twist, try serving the crumble with Greek yogurt for breakfast the next day. It is a versatile recipe that fits any occasion from a casual family meal to a festive gathering.

I hope you give it a try and enjoy it as much as my family does.

❓ Frequently Asked Questions About Rhubarb and Strawberry Crumble

1. Can I use frozen rhubarb and strawberries for this crumble?

Yes, you can use frozen fruit. Thaw them first and drain any excess liquid to avoid a watery filling. You may need to add a little extra cornstarch to thicken the juices.

2. How do I prevent the crumble topping from getting soggy?

Make sure your butter is cold and cut into small cubes before mixing with the dry ingredients. Bake the crumble until the topping is golden brown and the fruit is bubbling. Let it cool for at least 10 minutes after baking so the filling sets.

3. Can I make this crumble gluten free?

Yes, substitute the all purpose flour with a gluten free flour blend and use certified gluten free oats. The topping will still be crispy and delicious.

4. What is the best way to store leftover rhubarb strawberry crumble?

Cover the dish with foil or plastic wrap and store it in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 350 degree oven for 10 minutes.

5. Can I add other fruits to this crumble?

Absolutely. You can add sliced apples, raspberries, or blueberries along with the rhubarb and strawberries. Just keep the total amount of fruit around 4 to 5 cups so the crumble bakes evenly.

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