Strawberry Rhubarb Crumble

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!

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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 from her raspberry rhubarb crumble for that extra dose of love.

Tips for the best strawberry rhubarb crumble:

• 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.

• Lemon is King in this flavor combination. 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 treat.

• More is more when it comes to crumble topping. Keep those topping pilferers at bay by giving every scoop of 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.

• 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.

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. You can also bake this strawberry rhubarb pie in an almond flour pie crust or a batch of my strawberry whole wheat muffins. These strawberry lemon scones are also divine! Slather on some quick strawberry jam to really make the best of strawberry season.

5 from 9 ratings

Strawberry Rhubarb Crumble

by 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!

Prep: 15 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 8 people

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Ingredients 

US CustomaryMetric

 

1x2x3x

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

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

Notes

Let’s get into it like a PROFESSIONAL CHEF:

Presentation – Bonus points for a mound of vanilla bean ice cream or a generous spoonful of vanilla bean anglaise. The vanilla beans draw out the citrus notes in the crumble and the cream just pulls everything together. 

Flavor Tips – 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.

Technique – More is more when it comes to crumble topping. 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. Don’t Undercook, allow the juices to get thick and bubbly. Nothing bad happens from a little caramelization. 

Helpful Tools – I use a pastry blender to make my butter topping crumbly, homogenous, and clumpy. But, you could also do this in a food processor or stand mixer if you so choose.

Variations –  I use my Grandmother’s cinnamon crumble topping, but you could use different spices in cinnamon’s stead if you prefer. You could also substitute the strawberries for raspberries, like I do in my Raspberry Rhubarb Crumble!

Storage – Store baked crumble in a covered dish at room temperature or tightly wrapped in the refrigerator or freezer. Baked crumble will keep for 3 days at room temperature, 10 days in the refrigerator or up to 3 months tightly wrapped in the freezer. The crumble topping can be made in advance and refrigerated for 7 days or frozen for up to one month.

Nutrition

Calories: 262kcal | Carbohydrates: 38g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 239mg | Potassium: 214mg | Fiber: 2g | Sugar: 23g | Vitamin A: 406IU | Vitamin C: 29mg | Calcium: 53mg | Iron: 1mg

Course: Dessert

Cuisine: British

Calories: 262

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