Let me introduce you to our new favorite dessert – Best Ever One-Bowl Strawberry Rhubarb Crumble. It’s ridiculously easy to make, and incredibly delicious. Juicy, sweet, fresh rhubarb and strawberries are topped with a generous layer of crumble topping and baked until piping hot. You MUST serve this with a scoop of vanilla ice cream.
Situations in Which Strawberry Rhubarb Crumble Would Be Perfection
- Memorial Day
- Summer Picnics
- Summer Cook Outs
- On a Wednesday night just because
- 4th of July
- Every day of the summer
- EVERY DAY OF LIFE
Ok, I’m clearly excited about this dessert, can you tell? But seriously – this is basically a back-pocket dessert situation that you can whip up quickly and easily for any situation all summer long. And, don’t fret that rhubarb season is short – I’ve got some tips for avoiding the sad lack of rhubarb long into the summer.
How to Make Strawberry Rhubarb Crumble
Let’s quickly walk through how to make this beauty! It’s a one-bowl wonder.
First, wash and chop your fruit. Add it to your baking dish and toss with sugar, lemon juice, and cornstarch. Next, mix together the crumble topping – flours, sugar, lemon zest, baking powder and melted butter. Try not to eat it by the handful. Chill it in the fridge for 5 minutes – this will help the crumble hold up while it bakes.
Bake for 35-40 minutes, and keep an eye on it towards the end, because sometimes the fruit juices get a little over excited and bubble out. I usually add a sheet pan under the baking dish for the last 5-7 minutes to catch any leakage. (You certainly don’t need to do this – it just protects your oven from getting dirty on the bottom.)
Enjoy warm with vanilla ice cream! This is best made the day you plan to enjoy it.
How to Freeze Rhubarb
I mentioned earlier that rhubarb season is, tragically, short. BUT you can stock up on rhubarb now and freeze it for later use!
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, store it in a freezer safe container or ziploc bag in the freezer 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. If you thaw it first it’s going to be super liquidy and probably mushy and it’s not a great situation. This holds true for pretty much any rhubarb recipe (pie, scones, cake, this crumble).
Oh – one more tip. I recommend labeling your container/bag with the amount of rhubarb (ex: 2 cups Rhubarb) and the date (ex: 5/22/19) so you know exactly what you’ve got in there!
Happy Baking, friends! I hope you make and enjoy this over Memorial Day weekend!
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Best-Ever One Bowl Strawberry Rhubarb Crumble
Juicy, sweet, fresh rhubarb and strawberries are topped with a generous layer of crumble topping and baked until piping hot.
Ingredients
Strawberry Rhubarb Filling
- 2 cups strawberries
- 1 and 2/3 cups rhubarb
- 1/2 cup cane or granulated sugar
- 3 TBSP cornstarch
- 2 TBSP lemon juice
Crumble Topping
- 1 cup all-purpose flour spooned and leveled
- 1/2 cup white whole wheat flour spooned and leveled
- 1 tsp baking powder
- 2 TBSP turbinado sugar optional but recommended - gives a nice crunch
- 1 tsp lemon zest
- pinch of salt
- 9 TBSP butter, melted
For Serving
- vanilla ice cream!
Instructions
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Prep: Wash and quarter your strawberries, discarding the tops. Wash and chop your rhubarb into 1 inch pieces. Discard the leaves - they're poisonous!
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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.
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Make the topping: Whisk together all topping ingredients except the butter in a medium bowl. Add the melted butter last, and stir the mixture until all the flour is absorbed and you have a crumbly mixture. Chill in the fridge for 5 minutes. Sprinkle mixtutre over the top of the fruit in your baking dish.
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Bake: Bake for 35-40 minutes. The fruit filling will be bubbling and the topping will be lightly golden brown when done.
Check it around the 30 minute mark - sometimes the fruit gets over excited and leaks out a bit - you may want to stick a baking sheet under your baking dish to catch any spills.
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Serve + Store: Serve while warm, with a scoop of vanilla ice cream! Store leftovers, tightly covered, in the fridge for up to 4 days. This doesn't reheat super well - the topping can get a bit..melty. 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.
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Using Frozen Rhubarb: As outlined above in the blog post, it's super easy to freeze rhubarb for later use, since the season is so short. If making this recipe with frozen rhubarb - just use the rhubarb from frozen (don't thaw it) and proceed with the directions as written. Easy! 🙂
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