Strawberry Rhubarb Crumble
This strawberry rhubarb crumble is such an easy dessert to make. We love the warm, jammy fruit filling with the crisp, buttery streusel topping.
Ingredients and Substitutions
- Strawberries. Fresh strawberries are best here but frozen strawberries can also be used. You’ll just need to cook down the fruit a bit longer to thicken the juices.
- Rhubarb.
- Sugar. I used white sugar but brown sugar can also be used. Maple syrup or honey can be substituted.
- Vanilla extract.
- Fresh lemon juice.
- Flour. All purpose flour or cake flour can be used.
- Butter. I used salted butter but unsalted butter can be used as substitute.
- Salt.
- Optional: For more texture and flavor, you can add a variety of ingredients to the crumble topping. Oats (this turns this recipe into more of a crisp), walnuts, pecans, orange zest or cinnamon can all be added.
How to make strawberry rhubarb crumble
- Prepare the fruit by chopping the rhubarb stalks into 2in/4cm pieces and slicing the strawberries in half.
- In a large pan set over medium heat, add the fruit, sugar, vanilla and lemon juice. Bring to a simmer then taste and adjust as necessary. Because the strawberries and rhubarb can both be quite tart, you might need to add a little more sugar to balance the tartness. cook for 7-10 minutes until the juices have thickened and the mixture is jammy.
- Transfer the crumble filling to a baking dish.
- To make the crumble topping, rub cold, cubed butter into the flour and sugar in a large bowl with a pinch of salt until a rough, crumbly texture forms. Scatter the crumble mixture over the fruit filling and place the dish in a foil-lined baking sheet (to catch any juices that might boil over).
- Place in a preheated oven and bake for 20 minutes until the crumble is golden brown and crisp and the filling is bubbling. Remove and serve warm with ice cold custard, cream or a scoop of vanilla ice cream.
Can I make this ahead?
Yes, the baked dessert can be made an hour in advance before being serving. The fruit filling can be made a few days in advance before being topped with the crumble and baked. Any leftovers can be kept in an airtight container in the fridge for up to 3 days.
Servings: 6
Calories: 414kcal
Ingredients
- 1 lb (500g) rhubarb stalks
- 1 lb (500g) strawberries
- 1 cup (200g) sugar
- 1 tsp vanilla extract
- 2-3 tsp lemon juice to taste
For the crumble topping
- 1 cup (120g) flour
- ¼ cup (50g) sugar
- ½ cup (110g) cold butter cubed
Instructions
- Preheat the oven to 400°F/200°C.
- Prepare the fruit by chopping the rhubarb stalks into 2in/4cm pieces and slicing the strawberries in half.
- In a large pan set over medium heat, add the fruit, sugar, vanilla and lemon juice.
- Bring to a simmer then taste and adjust as necessary.
- Because the strawberries and rhubarb can both be quite tart, you might need to add a little more sugar to balance the tartness. cook for 7-10 minutes until the juices have thickened and the mixture is jammy.
- Transfer the crumble filling to a baking dish.
- To make the crumble topping, rub cold, cubed butter into the flour and sugar in a large bowl with a pinch of salt until a rough, crumbly texture forms.
- Scatter the crumble mixture over the fruit filling and place the dish in a foil-lined baking sheet (to catch any juices that might boil over).
- Place in a preheated oven and bake for 20 minutes until the crumble is golden brown and crisp and the filling is bubbling.
- Remove and serve warm with ice cold custard, cream or a scoop of vanilla ice cream.
Nutrition
Calories: 414kcal | Carbohydrates: 67g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 126mg | Potassium: 364mg | Fiber: 3g | Sugar: 46g | Vitamin A: 559IU | Vitamin C: 51mg | Calcium: 85mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Fruit Dessert Recipes
What temperature is the oven supposed to be at?
Sorry for my oversight, I just added the temperatures to the recipe card.