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Strawberry Rhubarb Slump is a warm fruit dessert with juicy strawberries and tart rhubarb bubbling beneath soft dumplings or biscuit-style topping. It is rustic, cozy, and deeply comforting, with a sweet-tart filling that turns syrupy as it bakes. Serve it warm with vanilla ice cream for the best experience.
Ingredients & Substitutions
• Rhubarb: Gives the dessert its tart flavor and soft, juicy texture. Fresh rhubarb works best, but frozen rhubarb can be used if thawed and drained.
• Strawberries: Add sweetness and balance the sharpness of the rhubarb. Fresh strawberries are ideal, but frozen can work too.
• Sugar: Sweetens the fruit and helps create the syrupy sauce.
• Lemon juice: Brightens the filling and makes the fruit flavor pop.
• Cornstarch: Helps thicken the fruit juices as the slump bakes.
• Flour: Forms the base of the dumpling or biscuit topping.
• Baking powder: Helps the topping rise and stay light.
• Butter: Adds richness and a tender texture to the topping.
• Milk or cream: Brings the dough together and keeps the topping soft.
• Salt: Balances the sweetness.
• Vanilla extract: Optional, but it adds warmth and depth.
• Cinnamon: Optional, but a small amount pairs nicely with the fruit.
Tips for Success
1. Cut the fruit evenly so it cooks at the same rate.
2. Use a thickener like cornstarch so the filling becomes saucy instead of watery.
3. Do not overmix the topping so it stays light and tender.
4. Drop the topping in spoonfuls instead of spreading it flat for a classic slump texture.
5. Bake until the fruit is bubbling and the topping is golden.
6. Serve warm because the sauce and topping are best when fresh from the oven.
How to Make Strawberry Rhubarb Slump
This dessert is made by baking sweetened fruit under a simple biscuit-style topping.
1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. Make the fruit filling by combining the rhubarb, strawberries, sugar, lemon juice, and cornstarch in a bowl.
3. Spread the fruit mixture evenly in the baking dish.
4. Make the topping by mixing the flour, baking powder, salt, and sugar in a bowl.
5. Cut in the butter until the mixture looks crumbly.
6. Add the milk or cream and stir just until the dough comes together.
7. Drop spoonfuls of the dough over the fruit mixture.
8. Bake until the filling is bubbling and the topping is golden.
9. Cool briefly before serving warm.
How to Use Strawberry Rhubarb Slump
This dessert is versatile and easy to serve.
• Serve warm with vanilla ice cream.
• Add whipped cream or poured cream.
• Spoon into bowls for a rustic dessert.
• Serve after dinner or at a summer gathering.
• Enjoy leftovers reheated the next day.
How to Store Strawberry Rhubarb Slump
Store leftovers in an airtight container in the refrigerator for up to 4 days. The topping will soften over time, but the flavor will stay good.
To reheat, warm individual portions in the oven or microwave until heated through. The slump can also be frozen for up to 2 months and thawed in the refrigerator before reheating.
FAQs
What is a slump?
A slump is a fruit dessert baked with a soft dumpling or biscuit topping. It is similar to a cobbler but usually has a softer, spoonier texture.
What does strawberry rhubarb slump taste like?
It tastes sweet, tart, and buttery with juicy fruit and soft topping. The strawberries mellow the rhubarb and create a balanced dessert.
Can I use frozen fruit?
Yes, frozen strawberries and rhubarb can both be used. Thaw and drain them first if they release a lot of liquid.
Can I make it ahead?
It is best served fresh and warm, but you can bake it earlier and reheat it before serving.
Can I add spices?
Yes, cinnamon or a little nutmeg works well. Vanilla also adds a nice warm flavor.
Is this the same as a cobbler?
It is very similar, but slump usually has a softer, more rustic topping and a saucier fruit base.
Strawberry Rhubarb Slump
- Total Time: 55min
Description
Strawberry Rhubarb Slump is a cozy dessert with sweet strawberries, tart rhubarb, and a soft biscuit-style topping baked until golden and bubbling.
Ingredients
For the fruit filling
• 3 cups rhubarb, chopped
• 3 cups strawberries, sliced
• 3/4 cup sugar
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
For the topping
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1/3 cup butter, cold and cubed
• 1/2 cup milk or cream
Instructions
Preheat the oven to 375°F (190°C). Grease a baking dish.
2. In a bowl, mix the rhubarb, strawberries, sugar, lemon juice, and cornstarch.
3. Spread the fruit mixture into the baking dish.
4. In another bowl, whisk together the flour, baking powder, salt, and sugar.
5. Cut in the butter until the mixture looks crumbly.
6. Add the milk or cream and stir just until combined.
7. Drop spoonfuls of the topping over the fruit.
8. Bake for 35 to 40 minutes, until golden and bubbling.
9. Cool slightly and serve warm.
- Prep Time: 15min
- Cook Time: 50min
