Strawberry Rhubarb Crumble – Cozy, Sweet-Tart Dessert

Strawberry Rhubarb Crumble combines sweet strawberries and tangy rhubarb under a crisp, buttery topping for the ultimate comfort dessert. The fruit softens into a jammy filling while the crumble bakes golden and crunchy on top. This recipe works beautifully for spring and summer gatherings, holidays, or simple family desserts.

Why You’ll Love This Recipe

• Balances sweet and tart flavors perfectly
• Uses simple pantry ingredients
• Requires minimal prep with big payoff
• Works for casual dinners or special occasions
• Tastes amazing warm or chilled

Ingredients

Fruit Filling

• 3 cups strawberries, hulled and sliced
• 2 cups rhubarb, chopped
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

Crumble Topping

• 1 cup all-purpose flour
• ½ cup old-fashioned oats
• ½ cup brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter, cold and cubed

Step-by-Step Instructions

1. Preheat the oven to 375°F and lightly grease an 8×8-inch baking dish.
2. Add strawberries, rhubarb, granulated sugar, lemon juice, cornstarch, and vanilla extract to a large bowl.
3. Toss until the fruit coats evenly and the mixture looks glossy.
4. Transfer the fruit mixture to the prepared baking dish and spread it evenly.
5. In a separate bowl, combine flour, oats, brown sugar, cinnamon, and salt.
6. Add the cold butter cubes to the dry mixture.
7. Use your fingers or a pastry cutter to work the butter into coarse crumbs.
8. Sprinkle the crumble topping evenly over the fruit filling.
9. Bake uncovered for 40 to 45 minutes until the filling bubbles and the topping turns golden.
10. Cool for at least 15 minutes before serving.

Tips & Variations

• Use ripe strawberries for natural sweetness
• Slice rhubarb evenly so it softens at the same rate
• Chill the butter before mixing for a crisp topping
• Add chopped nuts for extra crunch
• Serve warm for the best texture and flavor

Storage & Freezer Instructions

• Store leftovers covered in the refrigerator for up to 4 days
• Reheat individual portions in the oven or microwave
• Cover loosely when reheating to avoid soggy topping
• Freeze the baked crumble tightly wrapped for up to 2 months
• Thaw overnight in the refrigerator before reheating

Serving & Pairing Ideas

• Serve warm with vanilla ice cream
• Pair with whipped cream or yogurt
• Enjoy with coffee or herbal tea
• Add fresh strawberries on top for presentation
• Serve chilled for a firmer texture

Frequently Asked Questions

Can I use frozen strawberries or rhubarb?

Yes, frozen fruit works well. Thaw it first and drain excess liquid to prevent a watery filling.

How do I keep the crumble topping crisp?

Use cold butter and bake uncovered until golden. Avoid covering the crumble while it cools.

Can I make this recipe ahead of time?

Yes, bake it in advance and store it refrigerated. Reheat gently before serving.

What does rhubarb taste like?

Rhubarb tastes tart and slightly sour. When baked with strawberries, it creates a balanced sweet-tart flavor.

Ready to Make It?

Strawberry Rhubarb Crumble brings classic comfort to the table with minimal effort. The flavors feel nostalgic, fresh, and satisfying in every bite. Save this recipe now so it’s ready whenever you crave a simple homemade dessert.

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