Strawberry Rhubarb Crumble

Sweet, tart, buttery, and oh-so-comforting — this crumble is like a cozy hug in dessert form. The strawberries bring juicy sweetness, while the rhubarb adds that perfect tang. Topped with a golden, crunchy crumble? It’s pure magic.

Origin Strawberry Rhubarb Crumble

Strawberry rhubarb desserts are a springtime classic in many parts of the world — especially in the U.S. and Europe, where rhubarb thrives in cooler weather. This combo has been loved for generations, often baked into pies or cobblers. But a crumble? It’s simpler, quicker, and just as delicious.

Why I Love This Recipe

It’s rustic, homey, and doesn’t require any fancy equipment. The filling gets beautifully jammy, the topping crisps up just right, and it’s nearly impossible to mess up. Plus, it smells amazing while baking!

Also Read : Sweet Restaurant Slaw

Strawberry Rhubarb Crumble

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 3 cups fresh strawberries, hulled and halved

• 3 cups chopped rhubarb (fresh or thawed frozen)

• ¾ cup granulated sugar

• 1 tbsp cornstarch

• 1 tsp vanilla extract

• 1 tsp lemon juice (optional but lovely)

• 1 cup all-purpose flour

• ½ cup rolled oats

• ½ cup brown sugar

• ½ tsp cinnamon

• Pinch of salt

• ½ cup unsalted butter, cold and cut into small cubes

Directions

• Preheat your oven to 375°F (190°C).
• In a large bowl, toss the strawberries and rhubarb with sugar, cornstarch, vanilla, and lemon juice.
• Transfer the fruit mixture to a greased baking dish.
• In another bowl, mix together the flour, oats, brown sugar, cinnamon, and salt.
• Add the cold butter cubes and use your fingers or a pastry cutter to blend until the mixture looks crumbly with pea-sized bits of butter.
• Sprinkle the crumble topping evenly over the fruit.
• Bake for 35–40 minutes, or until the topping is golden and the fruit is bubbly.
• Let it cool slightly before serving. Perfect with vanilla ice cream or whipped cream.

Notes

• Fresh rhubarb is usually in season in spring and early summer. If using frozen, thaw and drain well before using.
• For extra crunch, add chopped nuts like pecans or almonds to the crumble topping.
• If you prefer a less sweet dessert, reduce the sugar in the filling by a couple of tablespoons.
  This crumble is best enjoyed warm but can be stored covered in the fridge for up to 3 days and gently reheated.