Name: Strawberry Rhubarb Crumble Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups strawberries, quartered; 2 cups (about 3/4 pound) rhubarb, cleaned, ends trimmed, cut into 1/2-inch pieces; 1/2 cup granulated sugar; 1 & 1/2 tablespoons cornstarch; 1/8 teaspoon coarse salt; 3/4 cup all-purpose flour; 1/3 cup packed brown sugar; 3 tablespoons granulated sugar; 1 teaspoon cinnamon; 1/8 teaspoon coarse salt; 6 tablespoons cold unsalted butter, cut into small pieces; Ice cream or whipped cream (optional, for serving)

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If there’s one dessert that absolutely shouts “spring and summer,” it’s Strawberry Rhubarb Crumble. This glorious treat perfectly marries sweet, juicy strawberries with tart, vibrant rhubarb, all tucked beneath a buttery, golden crisp topping. Whether you serve it for a backyard gathering or a weeknight dinner finale, this recipe is sure to become your go-to for easy, crowd-pleasing desserts.

Strawberry Rhubarb Crumble Recipe - Recipe Image

Ingredients You’ll Need

Sometimes the most mouthwatering desserts are those with the simplest ingredient lists! Each component of the Strawberry Rhubarb Crumble is picked to play its own delicious role—fruity freshness, just-right sweetness, and that signature, irresistible crunch on top.

Strawberries: Sweet, juicy, and bursting with flavor—quarter them for even baking and maximum juiciness.
Rhubarb: That tang balances the strawberries; slice it into half-inch pieces so it gets deliciously tender without turning mushy.
Granulated Sugar (for filling): This adds just enough sweetness to counter the rhubarb’s tartness.
Cornstarch: Ensures your filling is perfectly thick and not runny.
Coarse Salt (for filling): Just a pinch makes all the other flavors pop.
All-Purpose Flour: The base of your crumble, it gives structure and buttery bite to the topping.
Brown Sugar: Brings a deep, caramel richness to the crisp.
Granulated Sugar (for topping): Lends extra sweetness and a tiny bit more crunch.
Cinnamon: A warm, cozy whisper of spice that ties everything together.
Coarse Salt (for topping): Again, it keeps the sweetness in check and accents all the other flavors.
Cold Unsalted Butter: Essential for those dreamy, golden clumps in your crumble—keep it cold for the magic to happen!
Ice Cream or Whipped Cream: For serving, because a scoop or dollop makes every bite pure bliss.

How to Make Strawberry Rhubarb Crumble

Step 1: Prep the Oven and Baking Dish

Start by preheating your oven to 375 degrees F, with the rack right in the middle. This is the sweet spot for even baking. Give your 9×9-inch baking dish a quick coat with nonstick cooking spray—this makes serving (and cleaning up) so much easier later.

Step 2: Toss the Fruit Filling

In a nice big bowl, combine your quartered strawberries and sliced rhubarb with the sugar, cornstarch, and a pinch of salt. Stir everything really well; you want those fruit pieces evenly coated so every bite is perfectly juicy and glossy. Pour this colorful mixture into your prepared dish and get ready for the transformation!

Step 3: Make the Crumble Topping

In a separate bowl, mix together the flour, brown sugar, granulated sugar, cinnamon, and salt. Then, add the cold butter pieces. Using your fingertips (or a pastry blender), work in the butter until you have big, moist crumbles—the kind you could almost snack on right now. Evenly scatter this mixture right over the fruit filling.

Step 4: Bake to Bubbling Perfection

Set your baking dish on a foil-lined baking sheet (catching any possible drips means no oven messes). Pop the whole thing in the oven and bake for about 45 minutes. You’ll know your Strawberry Rhubarb Crumble is done when the top is golden brown and the fruit beneath is bubbly and tender. Let it cool for 10 to 15 minutes—your patience will be rewarded with the perfect texture!

Step 5: Serve and Swoon

Ladle generous spoonfuls into bowls and top with a scoop of vanilla ice cream or a cloud of whipped cream. Every bite melds the juicy, sweet-tart fruit with the crisp buttery topping. Pure comfort food in dessert form!

How to Serve Strawberry Rhubarb Crumble

Garnishes

There’s nothing like finishing a Strawberry Rhubarb Crumble with the perfect flourish. Add a big scoop of good vanilla ice cream or a generous dollop of homemade whipped cream. For something extra, sprinkle a little fresh lemon zest or a handful of thinly sliced almonds for crunch and color.

Side Dishes

Balance the sweet warmth of this crumble with cool accompaniments. Serve it alongside a light fruit salad, an iced coffee, or a tart lemon sorbet for a refreshing palate cleanser. It’s also perfect as a sweet ending to a brunch spread with quiche or frittata.

Creative Ways to Present

Take your Strawberry Rhubarb Crumble up a notch by dishing it into individual jars or ramekins for single-serve fun. Or, layer the crumble in parfait glasses with whipped cream and extra sliced strawberries for a show-stopping presentation. For a rustic twist, serve straight out of the baking dish at the table—family style is always a hit!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (lucky you!), let the Strawberry Rhubarb Crumble cool completely. Cover the dish tightly with foil or transfer portions to an airtight container. It’ll keep beautifully in the refrigerator for 3 to 4 days and makes for a dreamy breakfast treat the next morning.

Freezing

Want to save some for later? The baked crumble freezes well. Just let it cool, wrap tightly in plastic wrap and foil, and pop it in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating, and you’ll have that warm fruit-and-crisp magic ready in no time.

Reheating

To recapture that freshly-baked flavor and crumbly top, reheat in a 350 degrees F oven for 15 to 20 minutes, until nice and warm. Microwave reheating works too, but the topping may not be as crispy. Add a scoop of ice cream, and no one will complain!

FAQs

Can I use frozen strawberries or rhubarb in Strawberry Rhubarb Crumble?

Absolutely! You don’t need to thaw frozen fruit before baking—just add a few extra minutes to the bake time. If you do thaw, drain off any excess liquid to keep the crumble from turning soupy.

Is it possible to make this recipe gluten-free?

Yes, swap the all-purpose flour for your favorite gluten-free flour blend designed for baking. The topping might be a bit more tender, but it still turns out delicious.

What’s the best way to cut rhubarb for this recipe?

Trim the ends and clean the stalks well, then slice into uniform half-inch pieces. This way, they cook evenly and maintain a nice, tender bite without becoming mushy.

Can I double the Strawberry Rhubarb Crumble for a crowd?

Definitely! Just double all the ingredients and use a 9×13-inch baking dish. The bake time stays about the same, so you can easily make enough for a potluck or family gathering.

Are there any good add-ins for extra crunch?

You can swap half the flour in the topping for rolled oats for a heartier texture, or toss in a handful of chopped pecans or walnuts for nutty crunch. Both additions are fantastic!

Final Thoughts

Every time you make Strawberry Rhubarb Crumble, you’re in for a wave of happy sighs and empty plates—guaranteed. Grab some fresh fruit, mix up a quick crumbly topping, and let your oven do the work. You’ll be amazed by how simple and spectacular this classic dessert really is—don’t miss the chance to give it a try!