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Why I Love This Crumble
I realized a long time ago that what I grew up calling the foods we ate may not always be the correct term. For instance, my mom would make “goulash” often, which had the consistency of a casserole or Hamburger Helper. Only as an adult did I realize this was not authentic Hungarian Goulash, which is more stew-like.
This crumble is much the same. Technically, a crumble does not have oats in the streusel topping. Guess what? This one does and will continue to be called a crumble. Sometimes nostalgia wins. Strawberry rhubarb is a simple and perfect pairing of sweet and tart. The flavor of the rhubarb is balanced with strawberries for a summer dessert that will disappear quickly.
Strawberry Rhubarb Crumble Ingredients
- Rhubarb is a tart vegetable often used in desserts. If fresh is not available, frozen will work great in this recipe.
- Strawberries are sweet and full of flavor. Fresh is plentiful in the spring, but frozen will work as a year-round option.
- Cornstarch works to tighten the juices from the fruit that are exuded while in the oven. The key is the right balance of slightly thickened filling without being gluey.
- Orange juice provides a bright citrus flavor that wakes up and enhances the fruit.
The full amount of each ingredient can be found in the recipe card below.
How to Make Strawberry Rhubarb Crumble
Step 1: Prepare the filling – Remove the leaves from each rhubarb stalk and slice the stalks into 1/2-inch thick pieces. Remove the top from each strawberry and slice it into half (for small strawberries) or quarters (for large strawberries). Add the rhubarb and strawberries to a large bowl along with the sugar, cornstarch, and orange juice. Mix everything together until the sugar and cornstarch are combined. Once mixed, pour the filling into a greased 9 x 9-inch baking dish and set aside.
Step 2: Prepare the crumble – In the same bowl in which the fruit was mixed, add the flour, brown sugar, oats, cinnamon, and salt. Mix everything together lightly to ensure it’s combined. Then add the cold cubed butter and toss it in the mixture until it’s coated. Press each cube of butter between thumb and forefinger, smashing it into a flat piece. Continue this process until all of the butter is smashed, and the mixture holds together when formed in a fist but breaks apart easily.
Step 3: Bake the dessert – Pour the prepared crumble topping on top of the fruit mixture into the baking dish. Smooth it out into an even layer and place it in the preheated 350°F oven, and bake for 50-60 minutes. When the crumble is bubbling throughout, it is done and can be removed. Let cool slightly (1-2 hours) before serving to ensure the juices are firm.
Recipe Tips
- When slicing the fruit, make sure to cut any large strawberries into quarters rather than halves. This will ensure that the crumble bakes evenly and results in the desired texture.
- When pouring the fruit mixture into the baking dish, make sure to scrape out the bowl. While this ensures that there is no waste, it also makes sure that any of the residual juices are in the crumble. These juices are important as they contain some sugar and cornstarch, which are needed to thicken the entire dish.
- The crumble is ready to be sprinkled on top of the fruit when it holds together when pressed into a fist, but easily flakes apart when disturbed. It will look sort of like a sandy texture, and that is exactly what you want.
- Make sure that the recipe cools for 1 to 2 hours after it is removed from the oven before it is served. If the crumble is served immediately, the juices will not have time to firm up, and the whole mixture will be runny rather than a cohesive piece of crumble.
Frequently Asked Questions
Yes, this can be made using all rhubarb or all strawberries. The sugar may need to be adjusted for the sweetness and tartness of the fruit. If you’re looking for a recipe with only rhubarb, make sure to check out my rhubarb crisp.
Yes, most definitely! When the dish comes out of the oven hot, the filling will be runny and soft. As the filling cools, the cornstarch will thicken it as needed.
A crisp or a crumble can be made with any fruit. The one thing to remember is that the sugar and thickening agent, cornstarch, in this recipe will need to be adjusted depending on the fruit.
If you are anything like me, not long! If there are leftovers, they will last 2-3 days at room temperature or 5 days in the refrigerator.
More Rhubarb Recipes
Have I Convinced You to Make This Recipe?
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Strawberry Rhubarb Crumble
Ingredients
- 4 cups chopped rhubarb
- 2 cups quartered strawberries
- ¾ cup granulated sugar
- 1 ½ tbsp cornstarch
- 2 tbsp fresh orange juice
- 1 cup all-purpose flour
- ¾ cup light brown sugar
- ¾ cup old-fashioned oats
- ¾ tsp ground cinnamon
- ½ tsp kosher salt
- 8 tbsp (1 stick) unsalted butter cold, and cut into small pieces
Instructions
- Preheat the oven to 350°F. Butter a 9 x 9-inch pan and set it aside.
- In a large bowl, combine the rhubarb, strawberries, white granulated sugar, orange juice, and cornstarch. Stir to combine and pour the filling into the prepared baking dish, making sure to scrape out any juices.4 cups chopped rhubarb, 2 cups quartered strawberries, ¾ cup granulated sugar, 2 tbsp fresh orange juice, 1 ½ tbsp cornstarch
- In the same bowl large bowl, combine the flour, brown sugar, oats, cinnamon, and salt. Mix to combine and add the cubed cold butter. Work the butter into the dry mixture until the pieces of butter are no larger than the size of a pea and the mixture resembles wet sand. Spread the streusel evenly over the filling.1 cup all-purpose flour, ¾ cup light brown sugar, ¾ cup old-fashioned oats, ¾ tsp ground cinnamon, ½ tsp kosher salt, 8 tbsp (1 stick) unsalted butter
- Place in a preheated 350°F oven until the filling is bubbling throughout and the streusel is golden, 50-60 minutes. Once baked, allow the crumble to cool for 1-2 hours. The filling is runny when hot but will thicken as it cools.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
This is the best crumble recipe! I actually make this 3 weeks in a row this summer because my family could not get enough. Perfect balance of tart and sweet!
Finally made this today, we absolutely loved it! Oh my it was really an experience as I’ve never baked rhubarb or even ate it! Loved the combination with the fresh strawberries! A big thank you, Kaleb!
delicious
Love watching and listening to all your little tips,since watching I’ve been making more of my own dressing with a little mor knowledge.
Thanks ,so gla I found you on Facebook .
Keep up the good work.
I wish you’d put all your recipes in a cookbook
🥰
Love all your videos ! I have some rhubarb in my garden. I’ll be trying this recipe soon. Thank you.
Can this recipe be doubled?
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.