Table of Contents
  1. Why this recipe works.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other rhubarb recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Strawberry Rhubarb Crumble Recipe

With a combination of strawberries and rhubarb underneath a streusel crumble topping, this spring or summer dessert is super delicious! The rhubarb adds a bit of tartness, while the strawberries balance everything out. Plus, it’s easy to assemble with only one bowl required. Stir everything together, pour it into a baking dish, and you’ll have yourself a new favorite dessert!

Why this recipe works.

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 n 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.

White marble surface with baking dish filled with strawberry rhubarb crumble with spoon taking a serving out and one serving sitting on a white plate with chopped rhubarb and strawberries to the sides.

Everything you’ll need to make this recipe.

  • 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.
White marble surface with all ingredients needed to prepare strawberry rhubarb crumble including raw rhubarb, strawberries, orange, sugar, oats, cinnamon, and more.

Here’s how to make this recipe.

  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 9×9 baking dish and set aside.
Hand holding lemon juicer squeezing lemon juice on top of mixture of chopped rhubarb and strawberries with cornstarch sprinkled on top all in glass bowl on white surface.
White baking dish filled with combination of chopped rhubarb and strawberries sitting on white surface.
  1. 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 them in the mixture until they’re 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.
Glass bowl filled with combination of flour, cinnamon, brown sugar, and oats before being mixed together all on white surface.
Glass bowl filled with mixture of flour and oats sitting on white surface.
Two hands pressing together butter with oat and flour mixture to smash the butter into small pieces into large glass bowl.
Two hands showing sandy texture of crumble topping in glass bowl on white surface.
  1. 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 to 60 minutes. When the crumble is bubbling throughout, it is done and can be removed. Let cool slightly (1 to 2 hours) before serving to ensure the juices are firm.
White baking dish sitting on marble surface filled with unbaked strawberry rhubarb crumble with light brown oat mixture on top.
White baking dish sitting on white marble surface with baked strawberry rhubarb crumble right after coming out of the oven showing red bubbling mixture coming over the side of the crumble topping.

These pro tips will make this recipe a success.

  • 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 of the sugar and cornstarch, which is 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.
Hands holding small white plate with serving of strawberry rhubarb crumble with spoon scooping a piece.

Frequently asked questions about this recipe.

Can this be made with one fruit rather than the combination?

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.

Does this recipe really have to cool for 1 to 2 hours before being served?

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.

Will this same recipe work with a fruit besides what’s used?

A crisp or a crumble can be made with any fruit. The one thing to remember is the sugar and thickening agent, cornstarch, in this recipe will need to be adjusted depending on the fruit.

How long does this crumble last once baked?

If you are anything like me, not long! If there are leftovers, they will last two to three days at room temperature or five days in the refrigerator.

You’ll love these other rhubarb recipes.

Watch how to make this recipe.

More crisp recipes

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

Small white plate filled with serving of strawberry rhubarb crumble with spoon resting to the side after taking a bite with baking dish filled with rest of crumble in the background.

Strawberry Rhubarb Crumble

Kaleb
5 from 4 votes
With a combination of strawberries and rhubarb underneath a streusel crumble topping, this spring or summer dessert is super delicious! The rhubarb adds a bit of tartness, while the strawberries balance everything out. Plus, it’s easy to assemble with only one bowl required. Stir everything together, pour it into a baking dish, and you’ll have yourself a new favorite dessert!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
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Ingredients

  • 4 cups chopped rhubarb
  • 2 cups quartered strawberries
  • ¾ cup white granulated sugar
  • 1 ½ tbsp cornstarch
  • 2 tbsp orange juice
  • 1 cup all-purpose flour
  • ¾ cup light brown sugar
  • ¾ cup old-fashioned rolled oats
  • ¾ tsp cinnamon
  • ½ tsp kosher salt
  • ½ cup unsalted butter cold, and cut into small pieces

Instructions
 

  • Preheat the oven to 350°F. Butter a 9×9 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 white granulated sugar, 2 tbsp 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 rolled oats, ¾ tsp cinnamon, ½ tsp kosher salt, ½ cup 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.

Notes

  • 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 of the sugar and cornstarch, which is 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.

Nutrition

Serving: 1servingCalories: 246kcal
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking

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Kaleb

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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7 Comments

  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.

    Reply

  3. Love all your videos ! I have some rhubarb in my garden. I’ll be trying this recipe soon. Thank you.

    Reply

  4. 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
    🥰

    Reply

  6. 5 stars
    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!

    Reply

  7. 5 stars
    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!

    Reply