There’s something incredibly nostalgic about the pairing of strawberries and rhubarb—the kind of comfort that immediately brings to mind sun-drenched summer afternoons and the warm chatter of loved ones gathered around the table. If you’re here, thank you for stopping by. I don’t take it lightly that you’re spending a moment of your day with me, and I hope this strawberry rhubarb crumble brings as much joy to your kitchen as it has to mine.
And if you’re anything like me and adore cozy, fruit-filled desserts that strike a perfect balance between tart and sweet, then this Strawberry Rhubarb Crumble is going to steal your heart. Want the recipe straight to your inbox for easy access next time? Subscribe and I’ll send it right to you!
Why You’ll Fall in Love with Strawberry Rhubarb Crumble
This crumble is what summer dessert dreams are made of. It’s rustic, unfussy, and wonderfully fragrant—the kind of dessert that doesn’t beg for perfection, just great ingredients and a little love. The strawberries lend their juicy sweetness while the rhubarb brings a bold, tangy bite. Topped with a golden, buttery crumble that crackles just slightly under your spoon, it’s everything I love in a fruit dessert.
It’s comforting, incredibly easy to make, and versatile enough to serve with ice cream, whipped cream, or even a dollop of Greek yogurt the next morning (yes, dessert for breakfast!).
Benefits of This Recipe
- Simple and approachable: Even if you’ve never baked with rhubarb before, this is a fantastic place to start.
- Seasonal and fresh: Makes the most of spring and early summer produce.
- Make-ahead friendly: Assemble it earlier in the day and bake when you’re ready to serve.
- Perfect for sharing: It’s a crowd-pleaser—ideal for cookouts, potlucks, or just a weekend treat.
Ingredients List
For the Filling:
- 3 cups fresh rhubarb, chopped into ½-inch pieces
- 3 cups fresh strawberries, hulled and halved
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional but recommended)
For the Crumble Topping:
- 1 cup rolled oats
- ¾ cup all-purpose flour
- ½ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
Tools You’ll Need
- 8×8 inch baking dish or similar-sized pie dish
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula or wooden spoon
Ingredient Swaps and Additions
- No fresh rhubarb? Frozen works—just don’t thaw it before using.
- Add chopped nuts (like pecans or almonds) to the topping for extra crunch.
- Swap strawberries for raspberries or blueberries for a different flavor profile.
- Gluten-free? Use a gluten-free all-purpose flour and certified GF oats.
How to Make Strawberry Rhubarb Crumble
- Preheat the oven to 375°F (190°C). Lightly grease your baking dish.
- Make the filling: In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, vanilla, and lemon zest. Toss until well-coated and pour into the baking dish.
- Prepare the crumble topping: In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until evenly moistened and crumbly.
- Assemble: Sprinkle the topping evenly over the fruit mixture.
- Bake for 40-45 minutes or until the fruit is bubbling and the topping is golden brown.
- Cool slightly before serving to allow the filling to set up a bit. (But warm with ice cream? Absolute heaven.)
What to Serve With Strawberry Rhubarb Crumble
- A generous scoop of vanilla ice cream (classic and always perfect)
- Whipped cream, lightly sweetened
- Greek yogurt or crème fraîche for a tangy contrast
- A drizzle of honey or maple syrup if you’re feeling indulgent
Tips for Success
- Rhubarb can release a lot of liquid, so be sure to use cornstarch to help thicken the filling.
- Let the crumble rest for at least 15 minutes before serving. It gives the juices time to settle and intensifies the flavor.
- If your topping starts to brown too quickly, tent loosely with foil halfway through baking.
Storage Instructions
Store leftovers covered in the fridge for up to 4 days. Reheat in the oven at 350°F for 10–15 minutes or microwave individual portions for 30–60 seconds. You can also freeze it—just cool completely first, then wrap tightly and store for up to 3 months.
General Info
This dessert comfortably serves 6–8. It’s great for doubling if you’re feeding a larger group—just use a 9×13 inch baking dish and adjust the baking time by 5–10 minutes.
Frequently Asked Questions
Can I make this crumble ahead of time? Yes! Assemble it up to 6 hours in advance and store in the fridge until ready to bake.
Can I use other fruit? Absolutely. Peaches, raspberries, and blueberries all pair beautifully with rhubarb.
Is rhubarb safe to eat raw? The stalks are edible, but the leaves are toxic and should always be discarded.
Can I make it dairy-free? Yes, just swap the butter with coconut oil or a vegan butter alternative.
In Conclusion
This Strawberry Rhubarb Crumble is one of those recipes that’s as homey as it is impressive. It celebrates seasonal produce in the most delicious way, and it’s so simple, anyone can make it. Whether you serve it at a summer picnic or enjoy it in your favorite cozy nook with a spoon and a good book, this dessert is anything but boring!
If you’re looking for more ways to enjoy summer fruit, check out these favorites:
- Peach Cobbler with Brown Sugar Biscuit Topping
- Honey Roasted Peaches with Mascarpone
- Fresh Peach Upside-Down Cake
Have you made this Strawberry Rhubarb Crumble? I’d love to see your creations! Leave a review and tag your photos on Pinterest so we can celebrate your delicious masterpiece together.
Nutrition Info (per serving, approx. based on 8 servings)
- Calories: 320
- Fat: 14g
- Carbs: 48g
- Sugar: 28g
- Fiber: 4g
- Protein: 3g
Thanks for baking with me today. Wishing you all the cozy, fruity, golden-crusted goodness!
Rhubarb Coconut Macaroon Tarts
Equipment
- Muffin tin (standard or mini)
- Mixing bowls
- Hand mixer or whisk
- Saucepan
- Measuring cups and spoons
- - Spatula
- Parchment liners or nonstick spray
Ingredients
- Crust:
- 1/2 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1 cup all-purpose flour or oat flour for gluten-free
- Pinch of salt
- Rhubarb Filling:
- 1 1/2 cups chopped fresh rhubarb
- 2 tablespoons granulated sugar adjust to taste
- 1 teaspoon lemon juice
- Coconut Macaroon Topping:
- 2 large egg whites
- 1/2 cup granulated sugar
- 1 1/2 cups sweetened shredded coconut
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a muffin tin or line with parchment liners.
- In a bowl, cream butter and sugar until light. Mix in flour and salt until crumbly. Press into the bottoms of muffin cups to form a crust.
- In a saucepan over medium heat, cook chopped rhubarb with sugar and lemon juice for 5–7 minutes until soft and slightly thickened. Set aside to cool.
- In a clean bowl, whisk egg whites until frothy. Stir in sugar, vanilla, salt, and shredded coconut until fully combined.
- Spoon about 1 teaspoon of the rhubarb mixture onto each crust base.
- Top each with a scoop of coconut mixture, pressing gently to spread evenly.
- Bake for 20–25 minutes, or until coconut tops are golden brown.
- Let cool completely before removing from muffin tin.
