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.

Course Dessert

Cuisine American, British

Keyword strawberry crumble, strawberry crumble recipe, Strawberry rhubarb crumble

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 414kcal

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.