Strawberry Rhubarb Crumble

Why You’ll Love This Recipe

I love this Strawberry Rhubarb Crumble because it captures the essence of summer in a single dish. The sweet strawberries and tart rhubarb create a perfect balance, while the buttery, golden oat topping adds a satisfying crunch. It is incredibly simple to make with no complicated steps, and it always impresses guests. This is my go to recipe when I want a comforting, homey dessert that feels both special and effortless.

Ingredients

• 4 cups fresh strawberries, hulled and halved
• 3 cups fresh rhubarb, chopped into 1/2 inch pieces
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1 cup old fashioned rolled oats
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small cubes

Directions

Preheat your oven to 375 degrees Fahrenheit. In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir gently until the fruit is evenly coated. Pour the fruit mixture into a 9×13 inch baking dish or a similar sized deep pie dish.

In a separate bowl, make the crumble topping. Whisk together the flour, rolled oats, brown sugar, cinnamon, and salt. Add 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. Sprinkle the crumble topping evenly over the fruit.

Bake for 35 to 40 minutes, or until the fruit is bubbly and the topping is golden brown and crisp. Let the crumble cool on a wire rack for at least 15 minutes before serving. This allows the juices to thicken slightly. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Servings and Timing

This recipe yields 8 generous servings. The prep time is about 15 minutes, and the bake time is 35 to 40 minutes, for a total time of under one hour.

Variations

For a gluten free version, substitute the all purpose flour with a gluten free all purpose blend and use certified gluten free oats. You can add a teaspoon of orange zest to the fruit mixture for a bright citrus note. If you prefer a nuttier topping, replace half a cup of the oats with chopped pecans or almonds. For a vegan option, use a plant based butter that is solid when cold. The crumble will still be delicious and crisp.

Storage and Reheating

Store any leftover strawberry rhubarb crumble in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in a 350 degree Fahrenheit oven for 10 minutes to restore the crunch of the topping. You can also reheat in the microwave, but the topping will become soft. For longer storage, freeze the unbaked crumble for up to 3 months. Bake directly from frozen, adding 10 to 15 minutes to the bake time.

FAQs

Can I use frozen strawberries and rhubarb?

Yes, you can use frozen fruit. There is no need to thaw it first. Just toss the frozen fruit with the sugar and cornstarch and proceed with the recipe. You may need to add 5 to 10 minutes to the bake time.

Why is my crumble topping not crispy?

A soggy topping is usually caused by not baking long enough or by using butter that is too soft. Make sure your butter is very cold and that you bake the crumble until the topping is a deep golden brown. Let it cool for at least 15 minutes after baking to allow the topping to set.

Can I reduce the sugar in this recipe?

Yes, you can reduce the granulated sugar in the fruit filling to 1/3 cup. The rhubarb is quite tart, so I do not recommend reducing it further. The brown sugar in the topping is important for texture and flavor, so I suggest keeping it as written.

What is the best dish to bake a crumble in?

A 9×13 inch baking dish works perfectly. You can also use a 10 inch cast iron skillet or a 2 quart baking dish. The key is to have a dish that is wide enough to allow the fruit to cook evenly and the topping to brown.

Can I make this crumble ahead of time?

You can assemble the crumble up to 24 hours in advance. Cover it tightly with plastic wrap and store it in the refrigerator. When you are ready to bake, remove the plastic wrap and bake as directed, adding 5 to 10 minutes to the baking time.

Conclusion

I hope you love this Strawberry Rhubarb Crumble as much as I do. It is a simple, honest dessert that brings together the best flavors of the season. Whether you serve it for a weeknight treat or a special gathering, it never fails to bring smiles. I encourage you to make it your own with the variations I shared. Enjoy every warm, fruity, buttery bite.

Strawberry Rhubarb Crumble

Print Recipe

This Strawberry Rhubarb Crumble is the perfect summer dessert. Juicy fruit, buttery oat topping, and easy to make. Ready in under an hour.

• Author: CookingByNess
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

– 4 cups fresh strawberries, hulled and halved
– 3 cups fresh rhubarb, chopped into 1/2 inch pieces
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
– 1 cup all purpose flour
– 1 cup old fashioned rolled oats
– 1/2 cup packed brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, cold and cut into small cubes

Instructions

1. Preheat your oven to 375 degrees Fahrenheit.
2. In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir gently.
3. Pour the fruit mixture into a 9×13 inch baking dish.
4. In a separate bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt.
5. Add the cold butter cubes and cut them into the dry mixture with a pastry cutter until coarse crumbs form.
6. Sprinkle the crumble topping evenly over the fruit.
7. Bake for 35 to 40 minutes until bubbly and golden.
8. Let cool for 15 minutes before serving.

Notes

Serve with vanilla ice cream or whipped cream. For a gluten free version, use gluten free flour and oats.