Packed with fresh rhubarb and juicy strawberries, this simple and delicious Strawberry Rhubarb Crumble is the perfect blend of sweet and tart.
I love making crumbles because they are so simple and quick to throw together and very easy to get right.
This Strawberry Rhubarb Crumble is a perfect blend of sweet and tart. Using fresh in-season produce it is perfect for a special occasion or a simple but delicious weeknight treat.
What is a Crumble?
A crumble, also called a crisp, basically refers to a dish with stewed, sweetened fruit topped with a crumbly mixture of butter, flour, sugar, and sometimes oats, nuts and spices.
What is rhubarb and where can I buy it?
Rhubarb is a very interesting plant because while it is technically classified as a vegetable, most people think of it as a fruit.
It's fleshy, stalks are somewhat similar to celery but they are very tart with a bitter flavor. This is why most people prefer to cook them with sugar and other fruits.
While hothouse rhubarb is grown throughout the year, field grown stalks typically are harvested between April and June. This is when they are most widely available in grocery stores.
- Cutting Board
- Sharp Knife
- Two Mixing Bowls: I love these Kitchenaid Nesting Mixing Bowls.
- 9 inch cast iron skillet or other oven safe casserole dish: I love using my Le Creuset Cast Iron Skillet for this recipe. You can also use a similar size oven safe casserole dish.
- Pastry Cutter or Fork or Food Processor: See notes below. My preferred way of making this recipe is using a Pastry Cutter. But I have also given a method for using a food processor or simply a fork and your hands.
- Fresh Strawberries
- Fresh Rhubarb
- Granulated Sugar
- Light Brown Sugar
- Lemon: You'll only need the lemon juice so feel free to use fresh lemon or bottled, so long as it is 100% juice.
- All Purpose Flour
- Ground or Fresh Nutmeg
- Rolled Oats: I'm a big fan of Bob's Red Mill Rolled Oats. You can find them on Amazon or at most grocery stores.
- Pecans: You could also use walnuts.
- Unsalted Butter: I highly recommend using unsalted butter rather than salted because it gives you more control over the salt level. However, if you only have salted butter on hand it will work, just omit any additional salt and be prepared for a slightly saltier taste.
How to make the crumble topping.
There are couple methods you can use to get the right texture for your crumble or crisp topping.
Use a Pastry Cutter
This is the method I most commonly use. A lot of people like to use their food processor to mix the topping but when I'm making a quick dessert I prefer to do it by hand. Dirties less dishes and I have control over the texture.
This is the Oxo Pastry Cutter I have at home and it does a great job with crumbles, crisps, pies and pastry.
Use a Food Processor
If you do want to use a food processor for the crumble simply add you ingredients and pulse a few times until the butter is mixed throughout and you have a crumbly texture.
I like this Kitchenaid Food Processor:
Use a Fork and your Hands:
This is simplest method and I promise it works perfectly for this crumble! Simply use a fork to mix and press the butter into the crumble (or crisp) ingredients and then use your hands to 'pinch' the fat and flour together until it is well combined and has a crumbly texture.
Yes! Even triple it if you want to feed a crowd!
Simply add an additional 5-10 minutes onto the cooking time until the crumble is bubbly and golden brown.
You can! Simply make the crumble according to the instructions up until you would bake it in the oven.
Wrap the pre-baked crumble in freezer safe packaging and freeze for up to 3-4 months.
To serve, simply remove the crumble from the freezer and thaw in the fridge overnight. Then bake according to the original instructions.
My favorite way to serve this Strawberry Rhubarb Crumble (or Crisp) is hot topped with vanilla bean ice cream. I love that hot and cold combo!
It's also delicious topped with custard or whipped cream, or simply eaten on its own!
More recipes you will love.
Made this Strawberry Rhubarb Crumble recipe? Let me know what you think in the comments!
Strawberry Rhubarb Crumble
- 10 inch round baking dish
- Mixing bowls
- Measuring cups and spoons
For the strawberry rhubarb filling
- 2.5 cups fresh strawberries, washed and quartered
- 2.5 cups fresh rhubarb, washed and cut into ½ inch slices
- ½ cup white granulated sugar
- ½ lemon, juice of
- 3 tbsp all-purpose flour
- ½ tsp ground nutmeg
For the crumble topping
- ⅓ cup all purpose flour
- ⅓ cup light brown sugar
- ⅔ cups rolled oats
- ¼ cup white granulated sugar
- ⅓ cup pecans, finely chopped optional
- pinch of salt
- 6 tbsp cold unsalted butter, cubed
- Preheat oven to 375 degrees F.In a mixing bowl combine strawberries, rhubarb, lemon juice, nutmeg, ?rd cup sugar and 2 tbsp flour. Mix to combine and set aside for at least 5 minutes to allow the juices to release.
- In another mixing bowl combine rolled oats, brown sugar, chopped pecans, ¼th cup granulated sugar, ?rd cup flour and a pinch of salt. Mix to combine.Add 6 tbsp cold, unsalted cubed butter. Use a pastry cutter (see notes above for additional methods) and/or your hands to press or pinch the butter into the flour mixture to form a crumbly texture.
- Transfer fruit mixture a 10 inch cast iron skillet or other oven safe casserole dish. Sprinkle the crumble mixture evenly over the top.Bake at 375 degrees for about 40 minutes until the fruit is bubbly and the topping is a crisp golden brown.Remove from the oven and allow to set about 5 minutes before serving.Serve hot topped with ice cream, custard, whipped cream or simply eat on its own. Enjoy!