Strawberry rhubarb crumble is a quick and easy dessert with juicy fruit and a crunchy topping. It’s sweet, a little tart, and tastes best warm with a scoop of ice cream. This simple recipe is perfect for summer when strawberries and rhubarb are in season.
If you like strawberry rhubarb desserts, you should also try this strawberry rhubarb galette. A delicious variation of this recipe is almond rhubarb crumble!
Ingredients
Here’s what you need for this easy recipe:
Rhubarb and strawberries are a classic combination – the sweet, juicy strawberries balance the tartness of the rhubarb, creating a refreshing and fruity dessert. A little lemon zest and juice brighten the flavors and make the filling taste even fresher — don’t skip the lemon, it makes all the difference.
The crumble topping is made with baking powder, which helps create a light, crisp texture instead of a dense, hard crust. The rest of the ingredients are simple pantry staples, making this easy dessert perfect for summer or anytime you crave a fruit crumble.
If your fruit is very ripe and extra juicy, increase the amount of cornstarch slightly to prevent the crumble from becoming too watery.
How to make it step-by-step
You need to start with the crumble topping first, because it needs to chill in the fridge, and then make the fruit filling.
STEP 1: Make the crumble:
In a medium bowl, stir together the melted butter, flour, sugar, salt, vanilla, and baking powder. It won’t look like a crumble yet – don’t worry, it will turn out perfectly crunchy!
(1 ½ sticks butter (170g), melted and slightly cooled, 1 ½ cups (190g) flour, ¾ cup (150g) sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract, 1 teaspoon baking powder)
STEP 2: Spread it on the sides of the bowl so that all the crumble can chill evenly. Put the bowl with the crumble in the fridge while preparing the fruit filling.
Preheat the oven to 400°F (200°C).
STEP 3+4: Make the fruit filling:
Wash the strawberries and rhubarb, then pat them dry with paper towels.
Slice the rhubarb into ⅓ to ½ inch (1 cm) pieces and cut larger strawberries in half or into quarters. Leave small and medium-sized strawberries whole — if you chop them too small, they will either turn to mush or make the crumble watery.
(1 lb (450g) rhubarb, ¾ lb (340g) hulled strawberries)
Add the fruit to a 9×13-inch (23×32 cm) baking dish, or similar.
Stir together the fruit with sugar, cornstarch, lemon zest, vanilla, and lemon juice.
(½ cup (100g) sugar, 1 tablespoon cornstarch, Zest of 1 lemon, 1 tablespoon pure vanilla extract, 1 tablespoon lemon juice)
STEP 5: Take the bowl with the crumble out of the fridge, break it into smaller pieces with a fork.
STEP 6: Sprinkle the crumble over the fruit, making sure you have a mixture of smaller and bigger chunks.
Sprinkle with 1 tablespoon of sugar.
Bake for about 35-40 minutes or until the crumble is nicely golden brown.
Enjoy!
Top Tips for Crispy Crumble Topping and Juicy Filling
- You want uneven chunks — a mix of smaller and bigger ones — for the best crunchy texture.
- Chill the crumble before baking so the butter firms up — this helps create a crisp topping.
- Cut the fruit into larger pieces. If you chop strawberries too small, they turn to mush and make the crumble watery.
- If your fruit is very ripe and juicy, add a little more cornstarch to thicken the filling.
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Strawberry Rhubarb Crumble
składniki
Crumble topping:
- 1 ½ sticks (170g) butter melted and slightly cooled
- 1 ½ cups (190g) flour
- ¾ cup (150g) sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Fruit filling:
- 1 lb (450g) rhubarb
- ¾ lb (340g) hulled strawberries
- ½ cup (100g) sugar
- 1 tablespoon cornstarch
- zest of 1 lemon
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon juice
Additionally:
- 1 tablespoon sugar to sprinkle on top
- Ice cream to serve
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wykonanie
- You need to start with the crumble topping first, because it needs to chill in the fridge, and then make the fruit filling.
- Make the crumble: In a medium bowl, stir together the melted butter, flour, sugar, salt, vanilla, and baking powder. It won’t look like a crumble yet – don’t worry, it will turn out perfectly crunchy! Spread it on the sides of the bowl so that all the crumble can chill evenly.1 ½ sticks (170g) butter, 1 ½ cups (190g) flour, ¾ cup (150g) sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract, 1 teaspoon baking powder
- Put the bowl with the crumble in the fridge while preparing the fruit filling.
- Preheat the oven to 400°F (200°C).
- Make the fruit filling: Wash the strawberries and rhubarb, then pat them dry with paper towels.1 lb (450g) rhubarb, ¾ lb (340g) hulled strawberries
- Slice the rhubarb into ⅓ to ½ inch (1 cm) pieces and cut larger strawberries in half or into quarters. Leave small and medium-sized strawberries whole — if you chop them too small, they will either turn to mush or make the crumble watery.
- Add the fruit to a 9×13 inches (23×32 cm) baking dish, or similar.
- Stir together the fruit with sugar, cornstarch, lemon zest, vanilla, and lemon juice.½ cup (100g) sugar, 1 tablespoon cornstarch, zest of 1 lemon, 1 tablespoon pure vanilla extract, 1 tablespoon lemon juice
- Take the bowl with the crumble out of the fridge, break it into smaller pieces with a fork.
- Sprinkle the crumble over the fruit making sure you have a mixture of smaller and bigger chunks.
- Sprinkle with 1 tablespoon of sugar.
- Bake for about 35-40 minutes or until the crumble is nicely golden brown.
- Enjoy!
uwagi
This recipe reheats very well.
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