Strawberry Rhubarb Crumble Recipe

If you’re looking for the perfect way to celebrate spring’s sweet-tart bounty, my Strawberry Rhubarb Crumble checks every box. With its bubbling, jewel-hued fruit filling and golden, buttery topping, this classic dessert is all about coziness and irresistible flavor. Each bite balances juicy strawberries and tangy rhubarb, tucked under a crunchy cinnamon-scented crumble that’s just begging for a scoop of creamy vanilla ice cream. It’s quick to pull together, easy to make ahead, and guaranteed to win over every guest at your table—whether you’re a longtime crumble fan or just discovering the magic of this iconic pairing.

Ingredients You’ll Need

The beauty of Strawberry Rhubarb Crumble lies in its short and simple ingredient list, with each component playing a key role in the flavor and texture of the dish. These essentials come together to create something truly memorable—fresh, tangy, buttery, and sweet all at once.

• Strawberries: Fresh, ripe strawberries provide juicy sweetness and their signature rosy color.
• Rhubarb: This cheerful pink vegetable adds a unique tartness and beautiful color contrast.
• Granulated Sugar: Sweetens both the fruit and the topping, keeping flavors balanced.
• Cornstarch: Gently thickens the fruit juices, ensuring the filling is luscious but not runny.
• Coarse Salt: Just a pinch sharpens all the flavors and enhances both fruit and crumble.
• All-Purpose Flour: Forms the base of the topping, giving it a golden, crumbly texture.
• Brown Sugar: Adds depth, a hint of caramel, and irresistible chewiness to the crumble.
• Cinnamon: Warms the topping, pairing beautifully with both strawberry and rhubarb.
• Unsalted Butter: Cold and cut into pieces, it melts into the crumble, creating rich, buttery clusters.
• For Serving (Ice Cream or Whipped Cream): Optional, but highly recommended for extra indulgence!

How to Make Strawberry Rhubarb Crumble

Step 1: Prep the Oven and Baking Dish

Preheat your oven to 375 degrees F and position the rack in the middle. Give your 9×9-inch baking dish a light coat of nonstick spray to guarantee every luscious bite releases without a fight. Lining a baking sheet with foil and placing the dish on top catches any bubbling juices, making cleanup a breeze.

Step 2: Mix the Fruit Filling

In a large bowl, gently toss together the quartered strawberries and chopped rhubarb. Sprinkle in the granulated sugar, cornstarch, and coarse salt, making sure everything is thoroughly coated. This ensures the fruit bakes up bubbly and thick, not soupy. Once mixed, transfer the glorious, glossy fruit mixture to your prepared baking dish and spread it out evenly.

Step 3: Make the Crumble Topping

In a separate medium bowl, combine the flour, brown sugar, remaining granulated sugar, cinnamon, and salt for the crumbly topping. Add in your cold, diced butter. Using your fingertips, rub the butter into the dry ingredients until the mixture forms big, moist clumps and crumbles. Those buttery nuggets are the secret to a perfect Strawberry Rhubarb Crumble.

Step 4: Assemble and Bake

Sprinkle the crumble topping evenly over the fruit mixture, ensuring plenty of coverage so every forkful gets some crunch. Slide your baking dish (sitting on the foil-lined sheet) into the oven. Bake for about 45 minutes, until the topping is golden brown and the fruit filling is bubbling up around the edges.

Step 5: Cool Slightly and Serve

Once out of the oven, let your Strawberry Rhubarb Crumble cool for 10 to 15 minutes. This brief wait helps the juices thicken a bit, so each serving holds together beautifully. Serve warm, spooned generously into bowls, with a scoop of vanilla ice cream or a cloud of whipped cream on top.

How to Serve Strawberry Rhubarb Crumble

Garnishes

A good Strawberry Rhubarb Crumble practically begs for a scoop of something creamy—vanilla ice cream is a classic for good reason, but freshly whipped cream with a hint of lemon zest or even a dollop of Greek yogurt adds a tangy note that highlights the fruit. If you’re feeling extra fancy, a sprinkling of toasted sliced almonds or a few fresh mint leaves elevates the dessert from homey to party-ready.

Side Dishes

While Strawberry Rhubarb Crumble absolutely shines on its own, it makes a delightful finish to a spring or summer meal. Try serving it after a light salad, some grilled chicken, or a savory quiche for brunch. If you’re hosting a gathering, a pitcher of cold-brew iced tea or a glass of sparkling rosé sets the mood for a seriously special dessert moment.

Creative Ways to Present

For individual servings, spoon the crumble into small ramekins before baking, or layer it into mason jars for a cute, portable treat—perfect for picnics! If you want to impress at a dinner party, present each portion with a swirl of berry syrup and a scatter of edible flowers. Strawberry Rhubarb Crumble also makes magical leftovers: try it cold for breakfast over a bowl of vanilla yogurt!

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Rhubarb Crumble stores beautifully. Simply cover the cooled baking dish tightly with foil or transfer the crumble to an airtight container. It will keep in the fridge for up to three days, staying deliciously moist and subtly crisp on top.

Freezing

If you want to savor summer’s flavors all year round, you can freeze your crumble after baking. Let it cool completely, wrap well with both plastic and foil, and freeze for up to three months. When the craving hits, just thaw overnight in the fridge and reheat per the instructions below—you’ll be transported right back to the first bite.

Reheating

To bring that just-baked magic back to your Strawberry Rhubarb Crumble, preheat your oven to 350 degrees F. Cover the dish loosely with foil and warm for about 20 minutes, or until the filling is bubbling and the topping is crisp again. For single servings, zap gently in the microwave, but know the oven route preserves that irresistible crunch.

FAQs

Can I use frozen strawberries or rhubarb?

Absolutely! You may need to add a touch more cornstarch to the filling if your fruit is especially juicy, and always thaw and drain frozen fruit before using. The flavor of Strawberry Rhubarb Crumble shines through no matter what.

What if I don’t have a 9×9-inch pan?

No worries at all. You can use an 8×8-inch baking dish for a slightly thicker crumble or even divide the mixture among individual ramekins. Just keep an eye on the bake time—smaller dishes may cook a little faster.

How do I know when the crumble is done?

Your Strawberry Rhubarb Crumble is ready when the topping is golden brown and the fruit filling is bubbling eagerly up the sides of the pan. The kitchen will be filled with a warm, buttery aroma that’s hard to resist!

Can I make it gluten-free?

Yes! Simply swap the all-purpose flour in the topping for your favorite gluten-free blend. Check that your cornstarch is gluten-free as well, and you’ll have a dessert everyone can enjoy.

Can I prepare the Strawberry Rhubarb Crumble ahead?

You sure can. Assemble the fruit filling and crumble topping separately, store them in the fridge, and combine just before baking. Or bake the whole thing in advance and reheat when ready to serve—either way, it’s delicious.

Final Thoughts

There’s truly nothing like digging into a warm, homemade Strawberry Rhubarb Crumble—especially when you made it yourself! I hope you try this recipe and fall in love with its juicy balance of sweet and tart, buttery topping, and utterly comforting appeal. Happy baking, and be sure to share it with someone you love!

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