What is more quintessential than a fresh strawberry and rhubarb dessert? Freshly picked from The Farm, these two fruits (rhubarb is actually a vegetable) are perfect for a simple crumble. When I make this, I eat it for breakfast, lunch, and dinner. Since it usually only lasts a couple of days at most, I keep making this all season.
Once you make this, it will become an instant classic in your household. The flavors evoke spring and it is so simple to throw together. Simple, rustic, homemade, and delicious!
More crisp recipes
Easy Apple Crisp
Rhubarb Crisp
Rhubarb & Berry Crisp
Easy Skillet Pear Crisp
Watch how to make this strawberry rhubarb crumble
Strawberry Rhubarb Crumble
Ingredients
For the syrup
- 1 cup sugar
- 2 tbsp cornstarch
- 1 cup water
- 1 tsp vanilla extract
For the crumble
- 1 cup flour
- ¾ cup old-fashioned oats
- 1 cup brown sugar
- ½ cup chilled butter cut into small pieces
- 1 tsp cinnamon
- 4 cups finely chopped rhubarb
- 1 cup fresh strawberries hulled and chopped
Instructions
For the syrup
- In a saucepan, mix the cornstarch and sugar. Add water and cook over medium-high heat until thickened.1 cup sugar, 2 tbsp cornstarch, 1 cup water
- Once thickened, remove from the heat and add vanilla. Adding vanilla over the heat will diminish the vanilla flavor. Set aside.1 tsp vanilla extract
For the crumble
- Mix all dry ingredients, then add the butter. Using a pastry cutter, cut butter into mixture until coarse crumbs form, and no large bits of butter are left.1 cup flour, ¾ cup old-fashioned oats, 1 cup brown sugar, ½ cup chilled butter, 1 tsp cinnamon
- Pour half of the crumble into a greased 9×9 pan. Press lightly into the pan. Then pour rhubarb and strawberries on top of crumble crust. Spread evenly and pour prepared syrup over the rhubarb and strawberries. Finish by adding the rest of the crumbs evenly over the top.4 cups finely chopped rhubarb, 1 cup fresh strawberries
- Place in a preheated 350°F oven for 50-60 minutes. The edges will be bubbling and the crumble will become firm.
- Let cool for 30 minutes and serve warm or at room temperature.
Just made this and its yummy. My fresh rhubarb and a little cardamom.. lovely. ? Thanks Kaleb, this will be added to our family favorite. Happy spring.
Can this recipe be doubled?