Strawberry Rhubarb Crumble is easy to make, and incredibly delicious. Fresh rhubarb and strawberries are topped with a generous layer of crumble topping and baked until sweet and juicy! Serve this with a scoop of vanilla ice cream for summer perfection.
Why you’ll love this recipe:
- Tart Rhubarb and Sweet Strawberries– This is the perfect way to try rhubarb – the sweetness of the strawberries pairs well with the tart sweetness of the rhubarb.
- Crumble Topping – The topping is lightly sweetened and provides a nice crunch to contrast with the juicy fruit.
- Rhubarb – You can use fresh or frozen! If using frozen, do not thaw the fruit first.
- Strawberries – You can use fresh or frozen! If using frozen, do not thaw the fruit first.
- Fresh vs. Frozen Fruit – You can use fresh or frozen fruit as noted above.
How to Make this Recipe Step-by-Step:
Step 1: Stir together your filling of the rhubarb, strawberries, corn starch, lemon juice, sugar, and vanilla right in the baking dish. It will get nice and juicy while you prepare the topping.
Step 2: Stir together melted butter, sugar, flour, and a pinch of salt for the topping. You’ll have a crumbly mixture. Sprinkle this over the top of your fruit filling.
Step 3: Bake the crumble until it’s nice and juicy. Serve while it’s piping hot from the oven with vanilla ice cream!
Expert Success Tips:
- Keep your Oven Clean – Keep an eye on the crumble towards the end of the bake, as some of the filling may bubble out. I always add a foil-lined sheet pan under the baking dish for the last 10-15 minutes to catch the drips.
- Stir your Fruit Filling Well – Be sure to stir the fruit filling one final time before adding the topping, so the juices aren’t all pooled at the bottom of the baking dish.
- Gluten-Free – This recipe should theoretically work with an all-purpose gluten-free flour blend, although I haven’t tested it myself.
- Dairy-Free – This recipe works well with non-dairy butter sticks in the topping in place of traditional butter.
Serving + Storing this Recipe:
This dessert is best served fresh from the oven! However, leftovers will keep in the fridge for a few days. The crumble topping will lose some of it’s original crispness when reheated.
How to Freeze Rhubarb:
Wash and chop your rhubarb into 1 inch pieces, discarding the leaves (they’re poisonous). Place the sliced rhubarb in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer safe container until ready to use! When you’re ready to bake with the frozen rhubarb, you can use the rhubarb directly from frozen and proceed with the recipe as written. I do not recommend thawing it. Remember to label your container with the amount of rhubarb & the date, so you know exactly whats in there!
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Best-Ever One Bowl Strawberry Rhubarb Crumble
For the Strawberry Rhubarb Filling
- 3 cups strawberries, quartered
- 2 and 1/3 cups rhubarb, chopped into 1-2 inch pieces
- 3/4 cup + 1 tbsp granulated sugar
- 4 tbsp + 1 tsp cornstarch
- 2 tbsp lemon juice
For the Crumble Topping
- 1 cup all-purpose flour
- 1/2 cup white whole wheat flour can replace with all-purpose
- 1 tsp baking powder
- 2 tbsp turbinado sugar
- 4 tbsp granulated sugar
- 1 tsp lemon zest
- pinch of salt
- 9 tbsp salted butter, melted
- vanilla ice cream
- Prep: Wash and quarter your strawberries, discarding the tops. Wash and chop your rhubarb into 1 inch pieces. Discard the leaves – they’re poisonous!
- Make the filling: Add the fruit to a 9 or 10 inch pie dish or baking dish. Add the remaining filling ingredients and stir to combine. Set aside.
- Make the topping: Melt the butter in a medium mixing bowl. Stir in the remaining topping ingredients until the flour is absorbed and you have a crumbly mixture. Sprinkle this over the top of the fruit.
- Bake: Bake for 50-60 minutes. The fruit filling will be very bubbly and the topping will be lightly golden brown when done. Check the crumble around 30 minutes – you may need to place a foil-lined baking sheet underneath to catch any drips.
- Serve + Store: Serve while warm, with a scoop of vanilla ice cream! It's really best eaten fresh, the day you make it. However, you can reheat the leftovers in the baking dish in the oven at 350 for 5-7 minutes, or until warmed through. This helps preserve the topping better than microwaving it. Store leftovers, tightly covered, in the fridge for up to 4 days.
- Using Frozen Fruit: You can use frozen strawberries and or frozen rhubarb in this recipe. Just do not thaw it first – use it from frozen.