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    Home > Recipes > Crisps + Crumbles

    Strawberry Rhubarb Crumble

    Published: Apr 23, 2022 | Updated: May 22, 2022

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    This Strawberry Rhubarb Crumble highlights the tartness of rhubarb and the sweetness of strawberries with lemon juice and zest, letting the flavors of Summer shine through. Topped with a generous amount of cinnamon sugar crumble for all the streusel lovers out there!

    Jump to Recipe
    Strawberry Rhubarb Crumble Overhead

    I’ve decided that there is no easier dessert than a crisp and there is also no dessert so heartwarming. It certainly doesn’t hurt that this one uses my Grandmother’s crumble topping recipe for that extra dose of love.

    Strawberry Rhubarb Crumble Rose
    YouTube video

    Tips for a Strawberry Rhubarb Crumble that is the talk of the town:

    • Taste your fruit, or at least the strawberries. It is a strawberry rhubarb crumble after all. You might want more or less sugar depending on the ripeness of the berries. I like to mix and then taste to get a real indication of how the flavors will meld
    Strawberry Rhubarb Crumble Sideview
    • Lemon is King in Strawberry Rhubarb Crumble Land. This is the linchpin. Lemon has a magical quality that allows it to enhance all other flavors, especially berries. Somehow it makes strawberries taste more like strawberries. It also brightens the whole dish.
    • Cinnamon Streusel. Cinnamon is that little dash of the unexpected in this strawberry rhubarb crumble delight.
    Summer Dessert Served
    • More is more when it comes to crumble topping. Keep those topping pilferers at bay by giving every scoop of strawberry rhubarb crumble a generous amount of streusel! The beauty of this recipe is that it allows for some to sink in and absorb some of the fruit juices and some to stay on top and get nice and crispy.
    Summer Dessert Two Servings
    • Don’t Undercook: I was a habitual under-baker in my formative years. I was so worried that I would overbake, that I never allowed the juices to melt and get thick and bubbly. Nothing bad happens from a little caramelization. Just ask every dessert’s BFF, caramel sauce.
    Summer Dessert Gold Spoon

    Looking for more ways to incorporate strawberries? Thinking about the women in my family passing recipes down reminded me of my friends over at Rich And Delish, with their tasty Strawberry Filled Cupcakes.

    Strawberry Rhubarb Crumble

    Chef Lindsey
    This Strawberry Rhubarb Crumble highlights the tartness of rhubarb and the sweetness of strawberries with lemon juice and zest, letting the flavors of Summer shine through. Topped with a generous amount of cinnamon sugar crumble for all the streusel lovers out there!
    PRINT RECIPE Pin Recipe
    Prep Time15 mins
    Cook Time50 mins
    Total Time1 hr 5 mins
    Course Dessert
    Cuisine British
    Servings 8 people
    Calories 262 kcal

    Ingredients
     

    For the filling:

    • 7 stalks rhubarb (about 4 cups)
    • 2 cups strawberries (1 dry quart)
    • ⅓ cup sugar
    • 1 lemon zested
    • 2 lemons juiced

    For the Crumble:

    • 1 cup all-purpose flour
    • ½ cup sugar
    • ½ teaspoon cinnamon
    • ½ teaspoon kosher salt
    • ½ cup unsalted butter (cold and cubed)
    US Customary - Metric

    Instructions
     

    • Pre-heat oven to 350° F.
    • If rhubarb is green, peel it. Chop off any parts containing leaves, those are poisonous. Chop rhubarb in about ¼ inch pieces. If the stalks are large, slice them in half longways before chopping.
    • Wash, hull and dry strawberries. Dice into pieces just slightly larger than the rhubarb.
    • In a medium mixing bowl, combine rhubarb, strawberries, ⅓ cup sugar, lemon juice and lemon zest. Mix to coat fruit evenly. Spoon into a shallow 1 ½ quart casserole dish.
    • In a separate bowl, whisk together flour, remaining ½ cup sugar, cinnamon and salt. Cut in the butter with a pastry blender until the mixture comes together and is crumbly and homogenous. There should be no visible pieces of butter left. It should be clumpy. You can also do this in a food processor or stand mixer. Sprinkle evenly over fruit mixture.
    • Bake at 350° for about 50 minutes or until the mixture is hot and bubbly.
    • Serve with vanilla ice cream. Or caramel.

    Video Instructions

    YouTube video

    Notes

    The crumble topping can be made in advance and refrigerated for 7 days or frozen for up to one month.
    This is my Grandmother’s crumble topping.
    Keyword crisp, crumble, rhubarb, strawberry
    Tried this recipe?Mention @cheflindseyfarr
    Strawberry Rhubarb Crumble White Dish
    Strawberry Rhubarb Crumble Top

    You May Also Like

    • Mixed Berry Crumble
    • Classic Blueberry Cobbler
    • Grandmas Raspberry Rhubarb Crumble
    • Moms Brown Sugar Apple Crisp
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    Recipe Rating




    Comments

    1. Sonia says

      March 24, 2023 at 2:58 pm

      5 stars
      I made this last weekend, and it was a hit! Perfectly balanced and delicious! I have added it to our regular rotation for the season.

      Reply
      • Chef Lindsey Farr says

        March 26, 2023 at 9:13 pm

        Hi Sonia! So glad to hear it, thank you for coming back and commenting! It's the perfect springtime treat! <3

        Reply
    2. Shay L. says

      March 24, 2023 at 1:33 pm

      5 stars
      I can't wait until it's finally rhubarb season again! Strawberry Rhubarb desserts are my favorite and this one looks like a must-try as soon as I get my hands on that rhubarb!

      Reply
    3. Elizabeth S says

      March 24, 2023 at 1:09 pm

      5 stars
      There is NOTHING better than this! It was gooey and crunchy and full of fresh flavors. Will have this on repeat all season long.

      Reply
      • Chef Lindsey says

        March 24, 2023 at 2:12 pm

        Yaaas, Elizabeth! I couldn't agree more!

        Reply
    4. GRETA says

      March 24, 2023 at 1:04 pm

      5 stars
      This dessert was a hit. I had rhubarb for the first time with this recipe and I am happy to say I love it. I love this recipe and from now I'll make this recipe with rhubarb. Thanks for the recipe.

      Reply
      • Chef Lindsey says

        March 24, 2023 at 2:13 pm

        Glad to have a new rhubarb lover, Greta!

        Reply
    5. Shelby says

      March 24, 2023 at 12:17 pm

      5 stars
      The perfect blend of sweet and tart! I absolutely love the zested lemon added to it, such flavor!

      Reply
      • Chef Lindsey says

        March 24, 2023 at 12:30 pm

        Thank you, Shelby!

        Reply

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