Ready to whip up some spring and summertime dessert recipes? Then make room for Strawberry Rhubarb Crumble! It’s a tangy, delicious mixture of strawberries and rhubarb, topped with a buttery, sweet crumble.
Easy Strawberry Rhubarb Crumble
Strawberry Rhubarb Crumble, also known as a crisp, is a quick and easy-to-make springtime dessert! There truly is no better fruit combination than tart rhubarb and sugary strawberries. This homemade, buttery crumble will melt in your mouth and solve your sugar cravings! I have a funny story about that actually…
What do you think happens when there’s a Strawberry Rhubarb Crumble on your countertop, and you’re left alone? If you’re like me, you end up eating half of this crumble pie. I’m not exaggerating. I ate half of it. I left a spoon inside the pie plate and every time I had to pass by, I would stop and grab a bite. Lesson learned – don’t leave me alone with a pie. Especially this pie. It’s way too good!
What is the Difference Between a Crumble and a Crisp?
Crumbles and crisps are very similar – and both are delicious – but there are differences between the two. For one, a crumble has a layer of streusel crumbs (hence the name crumble) that consist of sugar, flour, and butter. Crisps also have a kind of crumble on top, but oats are added into the mix.
Let’s talk strawberry rhubarb crumble ingredients! There are quite a few that you’ll need to gather:
For the Topping
- Flour: I like to use all-purpose flour for this recipe.
- Baking Powder: Is a base that will balance out the acidity of the lemon.
- Sugar: You’ll need both regular granulated sugar and sugar in the raw.
- Lemon: This crumble requires the zest of one lemon.
- Butter: I like to use unsalted butter, melted.
For the Filling
- Rhubarb: You’ll need 1-1/2 cups of sliced rhubarb (about 1-inch slices).
- Strawberries: Hulled and quartered.
- Lemon: Use the juice of the lemon you zested!
- Cornstarch: Will keep the filling from becoming soupy.
- A Pinch of Salt: To balance out the sweetness!
How to Make a Strawberry Rhubarb Crumble
This crumble comes together in a snap – it will only take you 1 hour, tops. Most of that time is cooking time, too, so really the hardest part is waiting to take the crumble out of the oven!
- Preheat Oven to 375: In a mixing bowl add in the flour, baking powder, sugars, lemon zest, and the melted butter. Mix until clumps form; set aside.
- Combine the Filling Ingredients: In a deep 9-inch pie-plate combine rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt.
- Layer the Filling & Topping: Add the previously prepared topping over the fruit mixture.
- Bake: Place the pie plate on a foil-lined baking sheet and bake the pie for 45 minutes, or until the topping is golden brown and the fruit is bubbling. Serve.
Tips for Success
As you can see, strawberry rhubarb crumble is a breeze to put together! And, here are some tips to make it even easier:
- How to Know When the Crumble is Done: The fruit should bubble a little bit, and the topping should be a crispy golden-brown. Do not over-bake!
- Plan Making this Dessert Ahead of Time: Rhubarb is very much seasonal in most places, making it pretty difficult to find at times. I strongly suggest doing some research ahead of time on the local farmers markets or stores near you to see who carries it.
- Lemon Zest Substitute: Don’t have a lemon? Use an orange instead!
Wondering what to serve with your crumble? The options are practically endless! Here are a few:
- Ice Cream: A scoop of vanilla ice cream is heavenly, and frozen yogurt will work too!
- Fresh Fruit: Add in some more berries! I love fresh raspberries or even blueberries with this dessert.
- Whipped Cream: As long as you already have the ice cream out…
How to Store and Reheat a Crumble
- Store this crumble in an airtight container in the fridge for 3 to 4 days.
- For the best results when reheating, warm up your oven and pop in the leftovers until they are heated through. Don’t forget another scoop of ice cream, too!
Can I Freeze This?
- Absolutely! This strawberry rhubarb crumble can be frozen in an airtight container for 2 to 3 months.
Strawberry Rhubarb Crumble
For the Topping
- Preheat oven to 375˚F.
- In a mixing bowl combine flour, baking powder, sugars, lemon zest, and the melted butter. Mix until clumps form; set aside.
- In a deep 9-inch pie-plate combine rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt. Mix until incorporated.
- Add the previously prepared topping over the fruit mixture.
- Place the pie plate on a foil-lined baking sheet and bake for 45 minutes, or until the topping is golden brown and the fruit is bubbly.
- Remove from oven and let stand 8 to 10 minutes.
More Dessert Ideas
Looking for more easy dessert ideas? Take a look at these ones: