Strawberry Rhubarb Crumble

I adore this quintessential summer dessert—a beautifully balanced mix of tart rhubarb and sweet strawberries, all beneath a buttery, golden crumble topping. It’s easy to throw together and always delights the taste buds.

Why I’ll Love This Recipe

I love how the strawberries mellow the tart rhubarb, creating a perfectly harmonious flavor. The buttery crumble adds a textural contrast that makes each bite irresistible. Plus, it’s fuss-free and perfect to serve warm, with a scoop of ice cream or a dollop of whipped cream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Strawberries

• Rhubarb

• Granulated sugar

• Cornstarch

• All-purpose flour

• Brown sugar

• Unsalted butter

• Oats and/or chopped nuts (optional)

• Pinch of salt

• Optional: cinnamon or lemon zest

Directions

1. Preheat oven to 350°F–375°F (175°C–190°C).

2. Toss chopped strawberries and rhubarb with sugar, cornstarch, and a pinch of salt. Let sit for a few minutes.

3. Transfer the fruit to a greased baking dish.

4. In a bowl, mix flour, brown sugar, salt, and optional oats or nuts. Stir in butter until coarse crumbs form.

5. Sprinkle the topping evenly over the fruit.

6. Bake for 40–50 minutes until the fruit is bubbling and the topping is golden.

7. Let cool for 10–20 minutes before serving.

Servings and timing

• Servings: 6–8 for a 9×9 dish; 8–12 for a 9×13 dish

• Prep time: 20–30 minutes

• Bake time: 40–50 minutes

• Total time: Just over an hour including cooling

Variations

• Add rolled oats or chopped nuts to the topping for added crunch.

• Swap half the flour with oats for a crispier texture.

• Mix in lemon zest or cinnamon for an extra flavor dimension.

• Make a small-batch version by reducing ingredients proportionally.

• Use frozen fruit—just extend bake time slightly.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for 3–5 days.

• Reheat individual portions in the microwave, or warm the whole dish in a 350°F oven for 15–20 minutes.

• Freeze the crumble after cooling for up to 2 months. Thaw in the fridge and reheat at 300–350°F until bubbly.

FAQs

Can I prepare this crumble ahead of time?

I sometimes assemble it the night before—just keep the topping separate and add it before baking.

Do I need to peel the rhubarb?

I don’t peel it. The stalks soften beautifully in the oven.

Can I omit the strawberries and use only rhubarb?

Yes, it works great with just rhubarb. I usually adjust the sugar to balance the tartness.

Why let it cool before serving?

Cooling helps the filling thicken so it’s not too runny when served.

Can I make this gluten-free?

Absolutely—just use a gluten-free flour blend and certified gluten-free oats.

Conclusion

This Strawberry Rhubarb Crumble is my go-to dessert for spring and summer. It’s simple, satisfying, and never fails to impress. Whether I keep it classic or add a little twist, serving it warm with a scoop of ice cream always makes it a hit.