This strawberry rhubarb crumble is the perfect balance of sweet, tart, and buttery goodness. Made with fresh fruit and a simple, irresistible crumble topping, this easy dessert delivers all the classic flavors you love without the fuss of making a pie.
It's the kind of no-fail, crowd-pleasing recipe you'll want to make again and again during spring and summer.
I have always loved the combination of strawberry and rhubarb. There's something so magical about the perfect balance of sweet and tart. The strawberries bring that juicy sweetness, while the rhubarb adds just the right amount of tang to keep things interesting. It's a match made in dessert heaven, and when you bake them together, the flavors melt into something utterly irresistible.
Now crumbles are my go-to dessert, without question. And I swear by them for a reason. They're so easy, so quick to throw together, and the best part is that they're practically foolproof. Plus, they let the in-season produce shine! With this strawberry rhubarb crumble, you're getting the freshest, juiciest strawberries and tangy rhubarb all in one dish-perfect for spring and summer.
Whether you're celebrating a special occasion or just treating yourself after a long day, this crumble is the ideal combination of simple and delicious. Throw a scoop of vanilla ice cream on top, and you've got yourself a dessert worth celebrating!
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Why you will love this strawberry rhubarb crumble.
Simple and stress-free: No fancy techniques, no complicated steps. Just toss it together and bake.
Perfect balance of sweet and tart: The strawberries and rhubarb work together to make every bite bright and flavorful.
Showcases fresh, in-season produce: The kind of dessert that feels extra special because it's made with the best of what's growing right now.
Great for any occasion: Fancy enough for a dinner party, easy enough for a Tuesday night treat.
Crispy, buttery topping: That golden crumble topping is so good you'll want to eat it straight off the pan.
Pairs perfectly with ice cream: A warm crumble + a big scoop of vanilla ice cream = pure happiness.
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.
Equipment Needed:
- 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.
Ingredients:
- 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.
- Salt
Recipe FAQs
Nope! As long as your rhubarb stalks are fresh and not too woody, you don't need to peel them. Just trim off the ends, give them a good rinse, and slice them up.
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.
Yes! You can use frozen fruit if fresh isn't available. No need to thaw though, just toss them straight into the filling. You may need to add a few extra minutes to the baking time since frozen fruit releases more moisture and sprinkle on a little more flour.
Yes! You can bake the crumble a few hours ahead and warm it slightly before serving. It's also delicious at room temperature if you want to make it the day before.
Definitely! The crumble topping works beautifully with lots of fruits-blueberries, peaches, cherries, or a mix. It's super flexible depending on what's in season.
Serving Suggestions:
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.
Irish Apple Crumble with Whiskey Cream
Made this Strawberry Rhubarb Crumble recipe? Let me know what you think in the comments!
Recipe
Strawberry Rhubarb Crumble
Equipment
- 10 inch round baking dish
- Mixing bowls
- Measuring cups and spoons
Ingredients
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 tablespoon all-purpose flour
- ½ teaspoon 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 tablespoon unsalted butter, room temperature
Instructions
- Preheat the oven to 375 degrees F.In a mixing bowl add all fruit filling ingredients and mix to combine.Set aside and rest for at least 5 minutes to allow the juices to release.
- In another mixing bowl combine all crumble ingredients except the butter. Mix well. Add in room temperature butter and use your hands to press or pinch it into the flour mixture until it is well incorporated and forms a crumbly texture.
- Pour the strawberry rhubarb mixture into the baking dish. Sprinkle the crumble evenly over the top.Bake at 375 degrees F for about 40-45 minutes until the fruit filling is bubbly and the topping is a crisp golden brown.Remove from the oven and allow to rest for 10 minutes before serving.Serve with a scoop of ice cream, a drizzle of custard or whipped cream. Enjoy!
Nutrition
whollytasteful
This is such a great crumble recipe. Perfect for the abundance of rhubarb in my garden!
Amy
I love rhubarb but have never had it in a crumble before! What a great combination with the strawberries. Recipe worked out beautifully and I scooped ice cream on top of it like you did and the kids went nuts. Hahahah! Looks like I'll be making it again!
Freya
Rhubarb is absolutely my favourite fruit and I adored it served like this! I just wish it was around for longer in the year!
Jeri
What a great way to use some of my rhubarb! I didn't have any strawberries on hand so I used raspberries, and it turned out delicious! When I have strawberries I will make it again. I topped it with fresh homemade vanilla ice cream, so good! Thanks for the recipe!
Kim Guzman
Whoa! I can't hardly wait to get my hands on some rhubarb now. Look at that melty ice cream. My mouth is watering already. I may need to use all strawberries just so I can enjoy this even though the rhubarb isn't ready yet.
Amy Roskelley
That Ice cream on top looks SO GOOD!!!
I need to make this crumble this summer!
Mama Maggie's Kitchen
Delish!! I could eat that today and tomorrow and the next day. lol.
Jerika
I can't wait to try this Strawberry Rhubarb Crumble with my kids!:) Thanks!:)
Amy Liu Dong
Wow! This dessert looks absolutely delicious and yummy. Great for any occasion and the like. The creaminess texture makes it more appealing and enticing.
nancy
pinned for later! I can't wait for summer when there's fresh strawberries and rhubarb