A Strawberry Rhubarb Crumble, perfect for the season, is packed with brilliant colors of strawberry and rhubarb. And topped with a crunchy, cinnamon, buttery crumble.
Summer isn’t summer without a great fruit crumble. Announcing the season to come.
And this Strawberry Rhubarb Crumble is beautiful and delicious. A brilliant taste of the season.
I often use a version of this crumble recipe for berries like blueberries, blackberries, boysenberries, marionberries, and even apples and peaches later in the summer.
But this crumble recipe is special, and springy, and filled with the season’s finest. Tangy rhubarb stalks will be chopped into 1-inch pieces, about 1-1/2 cups total. Which in turn is tossed with one quart of halved strawberries.
I love a great flour and oat and butter topping. And always, I love to add a hint of cinnamon. But if cinnamon isn’t your thing, add a lemon instead. Add the zest of one lemon to the topping and the juice to the strawberries and rhubarb.
More Rhubarb Recipes to Love
- Strawberry Rhubarb Pie
- How to Freeze Rhubarb
- Rhubarb Strawberry Bars
- Yogurt Strawberry Rhubarb Parfaits
- Easy Rhubarb Strawberry Sauce
- Rhubarb Cake
A great crumble is a summer must! This Strawberry Rhubarb Crumble is the first of the season and incredibly delicious!
1 cup all-purpose flour
1/2 cup old fashioned oats
1 teaspoon baking powder
3 tablespoons granulated sugar
3 tablespoons brown sugar
1 teaspoon ground cinnamon
10 tablespoons unsalted butter, melted
1 1/2 cups 1-inch pieces chopped rhubarb
1 quart strawberries, halved
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch of salt
Preheat the oven to 375 degrees F and butter a 9-inch baking pan and set aside. Then, make the topping.
To make the topping: In a mixing bowl, combine the flour, oats, baking powder, sugar, brown sugar, and cinnamon. Add the melted butter and stir until the mixture forms clumps. Refrigerate 10 minutes while chopping rhubarb and halving strawberries.
To Make the Filling: Toss the rhubarb, strawberries, granulated sugar, cornstarch and salt in the bottom of the baking pan. Let sit 10 minutes.
Cover the strawberry rhubarb filling evenly with the topping. Place on a foil-lined baking sheet. Bake the crumble until the topping is golden brown and the fruit is bubbling, 40 to 50 minutes. Let the crumble rest 15 to 20 minutes. Serve warm with vanilla ice cream or whipped cream.
Keywords: Strawberry Rhubarb Crumble