Strawberry Rhubarb Crumble

This strawberry rhubarb crumble is a bright fruity dessert with a golden buttery topping that comes together effortlessly. It is my favorite way to use up fresh spring produce and makes any gathering feel a little more special without much effort.

I first made this one rainy spring weekend when we had friends coming over unexpectedly. It was gone before it even cooled completely.

Ingredients

• Strawberries: fresh and quartered add juicy sweetness and color
• Rhubarb: trimmed and chopped brings a tart contrast and soft texture
• Granulated sugar: sweetens the filling and helps it bubble and thicken
• Cornstarch: thickens the fruit juices so you get a syrupy filling not soup
• Coarse salt: brings out all the natural fruit flavors and balances sweetness
• All purpose flour: creates a crumbly golden topping
• Brown sugar: gives the crumble a rich molasses flavor and soft texture
• Granulated sugar: adds crunch and sweetness to the topping
• Ground cinnamon: adds warmth and spice to the topping
• Cold unsalted butter: is key for a perfect crumb texture

Step-by-Step Instructions

Preheat and Prep:

Preheat oven to 375 degrees and position the rack in the center. Lightly grease a nine inch square baking dish with cooking spray to keep the crumble from sticking.

Mix the Filling:

Combine strawberries rhubarb sugar cornstarch and salt in a large bowl. Toss gently until everything is well coated. This mixture should look glossy and juicy.

Make the Topping:

In a medium bowl stir together flour brown sugar granulated sugar cinnamon and salt. Add butter pieces and work them in with your fingers until you get moist clumps. It should feel like wet sand with a few larger lumps.

Assemble:

Pour the fruit mixture into the prepared baking dish spreading evenly. Sprinkle the crumble topping generously over the fruit to fully cover it.

Bake:

Place the baking dish on a foil lined sheet to catch any drips. Bake for about forty five minutes or until the topping is golden and the fruit juices are bubbling at the edges.

Cool and Serve:

Let the crumble cool at room temperature for ten to fifteen minutes. Serve warm with a scoop of vanilla ice cream or a swirl of whipped cream.

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My favorite part is the buttery cinnamon topping that crisps up just enough. It reminds me of the summers when I used to raid our neighbor’s rhubarb patch and come home with armfuls to bake with my mom.

Storage Tips

Refrigerate leftovers in an airtight container for up to four days. Reheat individual portions in the microwave or the entire dish in the oven at three hundred fifty degrees until warmed through. If the topping starts to overbrown cover it loosely with foil. For longer storage let it cool fully and freeze in a sealed container for up to two months.

Ingredient Substitutions

If fresh fruit is not available frozen strawberries and rhubarb work well. Use them straight from the freezer and add a few minutes to the bake time. To enhance the crumble you can swap half of the flour for rolled oats or even almond flour for a nutty edge.

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Serving Suggestions

This dessert shines when served warm with a scoop of vanilla ice cream. For a brunch option it pairs nicely with Greek yogurt and a drizzle of honey. Add fresh mint or lemon zest for a pop of brightness.

Cultural Context

Rhubarb has long been used in northern European and American kitchens where its tartness is cherished in sweet baked dishes. Paired with strawberries it creates a seasonal classic that is nostalgic and timeless.

Frequently Asked Questions About Recipes

→ What type of fruit works best for this crumble?

Fresh strawberries and rhubarb are ideal for a rich, vibrant flavor, but frozen fruit can be used as well without thawing first.

→ Can I add oats to the topping?

Yes, you can swap half of the flour in the crumble topping with rolled oats for added texture and a nutty flavor.

→ How do I store leftovers?

Store the cooled crumble in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave before serving.

→ Can this crumble be frozen?

Yes, after baking, let it cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight and reheat before serving.

→ What is the difference between a crumble and a crisp?

A crumble has a simple streusel topping of flour, butter, and sugar, while a crisp includes oats for a crunchier texture.

→ What can I serve with this crumble?

It pairs perfectly with vanilla ice cream or lightly sweetened whipped cream for added richness.