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  1. Watch how to make this strawberry rhubarb crumble
  2. Strawberry Rhubarb Crumble Recipe

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

Watch how to make this strawberry rhubarb crumble

Green jadeite plate holding serving of strawberry rhubarb crumble with dollop of whipped cream on top of at mixture

Strawberry Rhubarb Crumble

5 from 1 vote
There's nothing more classic than the pairing of strawberry and rhubarb. The sweetness of the strawberry balances out the tart flavor of the rhubarb, making their harmonious union sing! When topped with an oat mixture, the crisp texture makes this strawberry rhubarb crumble the perfect dessert for spring!
Prep Time 15 mins
Cook Time 1 hr 6 mins
Total Time 1 hr 21 mins
Servings 12 servings


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


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.


Serving: 1servingCalories: 272kcalCarbohydrates: 48.6gProtein: 2.3gFat: 7.9gSaturated Fat: 4.9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.2gTrans Fat: 0gCholesterol: 20.3mgSodium: 8.8mgPotassium: 239.5mgFiber: 1.9gSugar: 34gVitamin A: 66.9IUVitamin C: 10.7mgCalcium: 60.2mgIron: 1mg
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. 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.