Okay, friends, let me tell you about something truly special: my strawberry rhubarb crumble. This isn’t just a dessert; it’s a memory, a hug in a bowl, and a taste of pure, simple joy. I remember the first time I made it, years ago. I had just moved into my first apartment, feeling a little homesick and missing my mom’s baking. I stumbled upon some rhubarb at the farmer’s market, bright pink and green, and a wave of nostalgia hit me. Rhubarb always reminded me of my grandma’s garden. I grabbed some fresh strawberries too, thinking, “What could be better than a strawberry rhubarb crumble?”
Of course, the first attempt wasn’t perfect! The topping was a little too dry, the fruit filling a bit too tart. But the smell! Oh, that warm, fruity, cinnamon-spiced aroma filled my tiny apartment and instantly made it feel like home. And let me tell you, the taste was already divine. I kept tweaking the recipe over the years until it became the perfect balance of sweet and tart, with a buttery, golden-brown crumble that melts in your mouth.
What I love most about this strawberry rhubarb crumble is how forgiving it is. It’s not fussy or demanding like some other desserts. You don’t need to be a professional baker to make this recipe! Even if your crumble topping is a little uneven or your filling is a bit too juicy, it will still taste amazing. It is a rustic dessert and that’s part of its charm. This is the perfect dessert to make when you need something comforting, easy, and absolutely delicious. My kids are always thrilled when they smell this baking. They know it is going to be an amazing night after dinner! This strawberry rhubarb crumble is the best way to end a meal!
The best part? This strawberry rhubarb crumble recipe solves the age-old problem of “What should I make for dessert that everyone will love, even if I’m short on time?” It’s quick to throw together, uses simple ingredients, and always gets rave reviews. My husband, who isn’t usually a dessert person, can devour half the pan in one sitting! I promise, once you try it, it will become a staple in your house, just like it is in mine.
So, are you ready to bake up some happiness? Let’s get started! I promise, you’re going to love this strawberry rhubarb crumble!
Ingredients
Here’s what you’ll need to whip up this delightful strawberry rhubarb crumble. I’ve included notes on substitutions, storage, and little tricks I’ve learned over the years.
For the Filling:
- 4 cups fresh rhubarb, chopped: I prefer using rhubarb stalks that are a mix of pink and green, as they tend to be sweeter. If you only have green rhubarb, don’t worry, just add a little extra sugar. Store fresh rhubarb in the refrigerator, wrapped in a damp paper towel, for up to a week. Rhubarb is a fascinating vegetable, often mistaken for a fruit due to its culinary use. Its tartness is attributed to the presence of oxalic acid, which also gives it a unique flavor profile that pairs exceptionally well with sweet fruits like strawberries.
- 4 cups fresh strawberries, hulled and halved (or quartered if large): Fresh strawberries are best, but you can use frozen in a pinch. Just make sure to thaw them and drain any excess liquid before adding them to the filling. Check out the USDA FoodData Central for more on the nutritional value of strawberries! Strawberries not only add sweetness and vibrant color to the crumble but are also packed with antioxidants and vitamin C, making this dessert a bit healthier.
- ¾ cup granulated sugar: Adjust this to your liking depending on the sweetness of your fruit. Sugar is essential for balancing the tartness of rhubarb and strawberries. Feel free to experiment with different types of sugar, such as coconut sugar or maple syrup, for a unique twist.
- 3 tablespoons all-purpose flour: This helps to thicken the filling. You can substitute with cornstarch if you need a gluten-free option. Flour acts as a binding agent, preventing the filling from becoming too runny during baking.
- 1 teaspoon vanilla extract: Adds a lovely depth of flavor. Vanilla extract enhances the overall flavor profile, adding warmth and complexity to the filling.
- 1 teaspoon lemon juice: A little bit of lemon juice helps to brighten the flavors and balance the sweetness. Lemon juice’s acidity brightens the flavors and balances the sweetness, adding a refreshing zing to the filling.
- 1/2 teaspoon cinnamon: Adds a little warmth to the strawberry rhubarb crumble. Cinnamon complements the other flavors, adding a cozy warmth that makes this crumble truly irresistible.
For the Crumble Topping:
- 1 cup all-purpose flour: Again, you can use a gluten-free blend if needed. Flour forms the base of the crumble topping, providing structure and texture.
- 1 cup rolled oats: I like the texture that rolled oats add, but you can use all flour if you prefer. Rolled oats add a delightful chewiness and nutty flavor to the crumble topping, enhancing its rustic charm.
- ¾ cup packed brown sugar: Brown sugar adds a lovely caramel flavor. Brown sugar adds a rich caramel-like sweetness that complements the fruit filling perfectly.
- ½ teaspoon baking powder: This helps the crumble to be a little lighter. Baking powder helps the crumble topping rise slightly, creating a light and airy texture.
- ½ teaspoon salt: Just a pinch to balance the sweetness. Salt enhances the other flavors, balancing the sweetness and adding depth to the crumble topping.
- ½ cup (1 stick) cold unsalted butter, cut into cubes: Make sure the butter is very cold! This is key to creating a crumbly texture. I sometimes even pop it in the freezer for 10 minutes before using. Cold butter is crucial for creating a flaky and tender crumble topping. As the butter melts during baking, it creates pockets of steam, resulting in a light and airy texture.
- Optional: ½ cup chopped nuts (walnuts, pecans, or almonds): I love adding nuts for extra crunch and flavor. Nuts add a delightful crunch and nutty flavor, complementing the other ingredients and adding textural complexity.
Shopping Tip: I usually buy my strawberries and rhubarb at the local farmer’s market when they’re in season. The flavor is just unbeatable! Plus, I love supporting local farmers. For budget-friendly options, check your grocery store for sales or consider buying frozen fruit.
Step-by-Step Instructions
Alright, let’s get down to the nitty-gritty and make this amazing strawberry rhubarb crumble! Don’t worry, I’ll walk you through every step, sharing my tips and tricks along the way.
- Preheat your oven to 375°F (190°C). This is important! Make sure your oven is fully preheated before you put the crumble in. This ensures even baking and a nicely browned topping.
- Prepare the filling: In a large bowl, combine the chopped rhubarb, strawberries, granulated sugar, flour, vanilla extract, lemon juice, and cinnamon. Gently toss everything together until the fruit is evenly coated. I like to use my hands for this, but be gentle so you don’t bruise the fruit.
- Transfer the filling to a 9×13 inch baking dish. You can use a glass, ceramic, or metal dish. Just make sure it’s oven-safe! Spread the filling evenly in the dish. My daughter loves to help with this step!
- Make the crumble topping: In a separate bowl, whisk together the flour, rolled oats, brown sugar, baking powder, and salt. This ensures everything is evenly distributed.
- Cut in the butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the mixture until it resembles coarse crumbs. This is where the cold butter is key! If the butter gets too warm, the topping will be greasy instead of crumbly. If you’re using nuts, stir them in now.
- Sprinkle the crumble topping evenly over the fruit filling. Make sure to cover the entire surface of the fruit. I like to create some little clumps of topping for extra texture.
- Bake for 35-45 minutes, or until the topping is golden brown and the filling is bubbly. Keep an eye on it towards the end of the baking time. If the topping starts to brown too quickly, you can loosely tent it with foil.
- Let cool slightly before serving. This is the hardest part! The strawberry rhubarb crumble smells so amazing when it comes out of the oven, but it’s best to let it cool for at least 15-20 minutes before serving. This allows the filling to thicken slightly and prevents you from burning your tongue! My son almost never follows this step though. He likes it piping hot!
Tip: If you’re short on time, you can prepare the filling and topping ahead of time. Store them separately in the refrigerator until you’re ready to bake.
Lesson Learned: One time, I forgot to add the flour to the filling, and it turned out super watery. Don’t make the same mistake I did! The flour helps to thicken the filling and prevent it from being too runny. I still ate it, but it was more like soup! I always triple check my ingredients now to avoid making the same mistakes. You can definitely make a delicious strawberry rhubarb crumble on your first try if you follow these steps!
Family Reaction: Every time I make this strawberry rhubarb crumble, my family devours it! They love the combination of sweet and tart flavors, and the crunchy topping is always a hit. It is so easy to see the smiles on their faces after dinner when they see this dessert. This strawberry rhubarb crumble is a dessert that I know I can always rely on to be amazing.
Serving Ideas
Okay, so you’ve got a gorgeous strawberry rhubarb crumble fresh from the oven. Now what? Here are some of my favorite ways to serve it and enjoy every last bite.
- Warm with a scoop of vanilla ice cream: This is the classic choice, and for good reason! The cold ice cream melting over the warm crumble is pure heaven. I also like to add a drizzle of honey or maple syrup for extra sweetness. This is how my family always eats it! The contrast between the warm crumble and cold ice cream creates a delightful sensory experience.
- With a dollop of whipped cream: If you’re looking for something a little lighter than ice cream, whipped cream is a great option. You can use store-bought or make your own. A little sprinkle of cinnamon on top adds a nice touch. Whipped cream adds a light and airy texture that complements the richness of the crumble.
- As a breakfast treat: Okay, maybe this isn’t the healthiest breakfast option, but a small bowl of strawberry rhubarb crumble with a dollop of yogurt is a delicious way to start the day. It’s like having pie for breakfast, but slightly more acceptable! The tartness of the yogurt balances the sweetness of the crumble, creating a satisfying breakfast.
- As a topping for waffles or pancakes: This is a fun way to use up any leftover crumble. Just warm it up and spoon it over your favorite breakfast carbs. The crumble adds a delightful sweetness and texture to waffles or pancakes, elevating your breakfast experience.
- For special occasions: I often make this strawberry rhubarb crumble for potlucks, birthday parties, and holiday gatherings. It’s always a crowd-pleaser, and it’s so easy to transport. Just make sure to keep it covered! Its crowd-pleasing nature and easy transportability make it an ideal dessert for gatherings.
- Leftover Transformations: If, somehow, you have any strawberry rhubarb crumble leftover, try this: Layer it in parfait glasses with vanilla yogurt and granola for a delightful breakfast treat. Or, warm it gently and serve over pancakes or waffles for a weekend brunch delight. It is surprisingly versatile!
Portion Sizes and Family Feedback: My family loves big portions of this crumble, especially when it’s warm from the oven. A generous scoop is usually gone in minutes, with requests for seconds being the norm! However you decide to serve this strawberry rhubarb crumble, I know you and your family will love it!
FAQs
Got questions about making strawberry rhubarb crumble? I’ve got answers! Here are some common questions I get from friends and family, along with my best tips and tricks.
Q: Can I use frozen rhubarb and strawberries?
A: Absolutely! Frozen fruit works great in this recipe. Just make sure to thaw it completely and drain off any excess liquid before using it. This will prevent your filling from being too watery. Using frozen fruit will definitely still make a great strawberry rhubarb crumble.
Q: Can I make this ahead of time?
A: Yes, you can prepare the filling and topping separately ahead of time. Store them in the refrigerator for up to 24 hours. When you’re ready to bake, simply assemble the crumble and bake as directed. You can also bake the entire crumble ahead of time and reheat it before serving.
Q: Can I freeze the crumble?
A: Yes, you can freeze the baked crumble. Let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) for 20-25 minutes, or until heated through. You can also freeze the unbaked crumble. Assemble it as directed, then wrap it tightly and freeze. When you’re ready to bake, bake it from frozen, adding about 15-20 minutes to the baking time.
Q: Can I make this recipe gluten-free?
A: Yes, you can easily make this recipe gluten-free by using a gluten-free all-purpose flour blend and gluten-free rolled oats. Make sure to check the labels to ensure that the ingredients are certified gluten-free. A gluten free strawberry rhubarb crumble is definitely a possibility!
Q: Can I reduce the amount of sugar?
A: Yes, you can reduce the amount of sugar to your liking. I recommend starting with about half the amount of sugar called for in the recipe and then adding more to taste. Keep in mind that the rhubarb is quite tart, so you may need a bit more sugar to balance it out.
Q: What if I don’t have a pastry blender?
A: No problem! You can use your fingertips to cut the butter into the dry ingredients. Just make sure your hands are cold and work quickly to prevent the butter from melting. You can also use two knives to cut the butter into the mixture.
Q: Can I add other fruits to the filling?
A: Absolutely! Feel free to add other fruits to the filling, such as blueberries, raspberries, or apples. Just make sure to adjust the amount of sugar accordingly. A little bit of experimenting may even create the best strawberry rhubarb crumble ever!
Q: My crumble topping is too dry. What did I do wrong?
A: This can happen if you added too much flour or not enough butter. Try adding a tablespoon or two of melted butter or milk to moisten the topping. Next time, make sure to measure your ingredients accurately.
Q: My filling is too runny. What can I do?
A: This can happen if your fruit was too juicy or you didn’t add enough flour. Next time, try draining some of the excess liquid from the fruit before adding it to the filling. You can also add a tablespoon or two of cornstarch to thicken the filling. You can also bake a delicious strawberry rhubarb crumble and fix it next time!
Conclusion
So there you have it: my tried-and-true strawberry rhubarb crumble recipe. It’s a simple, comforting dessert that’s perfect for any occasion. But more than that, it’s a reminder of family, home, and the joy of baking. Every time I make it, I think of my grandma’s garden, my mom’s kitchen, and the countless memories we’ve made around the dinner table.
Over the years, I’ve tweaked this recipe to make it my own, adding a little more cinnamon here, a few chopped nuts there. And that’s the beauty of cooking – it’s a chance to create something unique and special, something that reflects your own tastes and experiences. You can even use this strawberry rhubarb crumble as a base for other recipes!
Before you start baking, here are a few final tips to help you succeed:
- Use cold butter: This is essential for creating a crumbly topping.
- Don’t overmix the filling: Gently toss the fruit with the sugar and flour.
- Bake until golden brown and bubbly: This ensures that the topping is crisp and the filling is cooked through.
My family’s variations? Sometimes we add a splash of orange juice to the filling for a brighter flavor. Other times, we sprinkle a little cardamom on top for a warm, aromatic twist. Feel free to experiment and make this recipe your own!
So go ahead, give this recipe a try. I promise you won’t be disappointed. And who knows, maybe it will become a family favorite in your house too!
If you make this strawberry rhubarb crumble, I’d love to hear about it! Leave a comment below and let me know how it turned out. And if you have any questions, don’t hesitate to ask. Happy baking!
Strawberry Rhubarb Crumble
This easy Strawberry Rhubarb Crumble features a sweet and tart filling topped with a buttery, golden crumble. It’s the perfect dessert to celebrate spring and summer!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 6 cups chopped rhubarb (about 1 1/2 pounds)
- 4 cups sliced strawberries (about 1 pound)
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- For the Crumble:
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) cold unsalted butter, cubed
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine rhubarb, strawberries, granulated sugar, flour, lemon zest, and cinnamon. Toss to coat.
- Pour the fruit mixture into a 9×13 inch baking dish.
- In a separate bowl, combine flour, oats, brown sugar, and cinnamon for the crumble topping.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the fruit filling.
- Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly.
- Let cool slightly before serving.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.