Table of Contents
- Why this recipe works.
- Everything you’ll need to make this recipe.
- Here’s how to make this recipe.
- These pro tips will make this recipe a success.
- Frequently asked questions about this recipe.
- You'll love these other rhubarb recipes.
- Watch how to make this recipe.
- Have I Convinced You to Make This Recipe?
- Strawberry Rhubarb Crumble Recipe
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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.
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.
Here’s how to make this recipe.
- 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.
- 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.
- 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.
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.
Frequently asked questions about this recipe.
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 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 two to three days at room temperature or five days in the refrigerator.
Watch how to make this recipe.
More crisp recipes
Easy Apple Crisp
Rhubarb Crisp
Strawberry Rhubarb Crumble
Peach Crisp
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 rolled 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 rolled 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.
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.
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?
Love all your videos ! I have some rhubarb in my garden. I’ll be trying this recipe soon. Thank you.
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
🥰
delicious
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!
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!