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.
Keyword Easy Memorial Day Desserts, Easy Summer Desserts, Easy 4th of July Dessert, Rhubarb Crumble, Easy Rhubarb Dessert, How to Freeze Rhubarb
Prep Time 20minutes
Cook Time 50minutes
Total Time 1hour
Servings 6to 8 servings
Author Stephanie Simmons
For the Strawberry Rhubarb Filling
2 and 1/3cupsrhubarb, chopped into 1-2 inch pieces
3/4cup+ 1 tbsp granulated sugar
4tbsp+ 1 tsp cornstarch
For the Crumble Topping
1/2cupwhite whole wheat flourcan replace with all-purpose
9tbspsalted 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.