When the season hits its stride and both strawberries and rhubarb show up at the market, there’s just one thing on my mind: strawberry rhubarb crumble. It’s that sweet-tart, buttery comfort I crave when warm evenings call for something freshly baked. In this article, we’re diving into everything you need to know to make a strawberry rhubarb crumble that feels like it came straight out of a cozy kitchen—because it did.
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Strawberry Rhubarb Crumble Memories
A backyard dessert from scratch
Strawberry rhubarb crumble isn’t just a recipe. It’s a summer tradition. I remember the first time I made it all on my own. It was a Sunday afternoon, and my grandma handed me a bunch of just-picked rhubarb stalks from her garden, their bright red color almost too pretty to chop. We added strawberries from the farmer’s market and tossed them together with a little sugar and cornstarch until they looked like pie filling.
What came out of the oven wasn’t fancy. But that crumble topping—just flour, brown sugar, butter, and oats—turned bubbly fruit into something truly special. The smell alone had the whole family crowding around the kitchen.
I’ve made that strawberry rhubarb crumble dozens of times since. And while I’ve changed a few things (like adding lemon zest or a pinch of cinnamon), the heart of it has stayed the same: simple ingredients, real fruit, and a golden topping that tastes like sunshine.
If you’ve never made one before, trust me—this isn’t a recipe that demands perfection. It welcomes your quirks. And the best part? It’s just as good warm from the oven as it is cold the next morning—if you manage to have any leftovers.
Just like in my rhubarb sauce recipe, the rhubarb brings that lovely tartness you can’t get from strawberries alone. And when paired with sweet fruit like in simple no sugar no flour strawberry cake, the balance is magic.
Grandma’s tips that still work today
Back then, we didn’t worry about exact weights or temperatures. Grandma just said, “When it smells right, it’s ready.” But there are a few simple tips she passed down that I still follow today.
First, don’t skimp on the crumble. You want big buttery chunks, not just a dusting of dry crumbs. Chill your topping while the fruit sits, so it bakes up crispy and golden.
Second, taste the fruit before you bake. If your strawberries are already super sweet, you might not need as much sugar. Rhubarb is tart, yes—but with the right balance, it sings.
And lastly, use a baking dish that lets the juices bubble over a bit. That sticky fruit on the edge of the pan? That’s where the flavor hides.
As you’ll see, a good strawberry rhubarb crumble is more forgiving than it is fussy. You don’t need a mixer, fancy ingredients, or perfect timing. Just ripe fruit, real butter, and a little patience while it bakes.
What Makes a Perfect Strawberry Rhubarb Crumble
Picking the best fruit combo
Strawberry rhubarb crumble shines when the fruit filling strikes a balance between juicy, sweet, and tart. That’s why the combo works so well. Strawberries bring a natural sweetness and softness, while rhubarb adds just the right amount of tang and structure.
Fresh is always best when you can get it. Ripe strawberries that are red all the way through and not too soft give your crumble a rich flavor and color. Rhubarb, on the other hand, should be firm with a deep red or pinkish hue. Avoid stalks that are floppy or pale green—they’re less flavorful. If you’ve ever wondered how rhubarb grows or why it’s so popular in cool climates, this guide from the University of Minnesota Extension offers great insight.
If you’re using frozen fruit, there’s no shame in it—just thaw and drain well so the crumble doesn’t get soggy. And always taste your fruit before mixing. If your strawberries are overly ripe and sweet, you may need less sugar in the filling.
Some people ask, “Do rhubarb and strawberries go together?” Absolutely. Their natural contrast is what makes the dessert so satisfying. The moment that fruit starts to bubble under the topping, your kitchen will smell like a promise kept.
One of my favorite variations is adding a handful of raspberries to the mix, especially if I’m short on strawberries. It keeps that deep red color and adds a slightly more tart punch. Or try it like I did in this fruit and ricotta cake—adding lemon zest can brighten up the whole dish without overpowering it.
For extra inspiration, take a peek at these peach crumb muffins—they’re another great example of how fruit and crumble were just made to go together.
Crumble topping that stays crisp
Let’s be honest—the topping is the real star. And getting it right isn’t hard. You need a balance of fat, flour, and a little something for crunch.
I use a mix of all-purpose flour, rolled oats, brown sugar, and cold butter cut into cubes. If you want a little extra crunch, throw in some chopped walnuts or slivered almonds.
The trick is cold butter. Don’t melt it. You want small, flat pieces of butter throughout the mixture so that when it bakes, it forms those crispy golden nuggets everyone fights over.
Use your fingers or a pastry cutter to work the butter into the dry mix until it looks like coarse sand with pea-sized chunks. Then chill it while your fruit macerates in sugar and cornstarch.
Some bakers add a pinch of cinnamon or ginger to the topping—I do when I want that cozy flavor, especially later in summer. But on hot July days, I usually let the fruit do the talking.
This crumble topping isn’t limited to just strawberries and rhubarb, either. I’ve used the same base for apple, peach, even blueberry. Once you learn it, it becomes one of those go-to recipes you can toss together on instinct.
Easy Steps to Make Strawberry Rhubarb Crumble at Home
Ingredients and swaps you’ll love
This strawberry rhubarb crumble calls for pantry staples and seasonal fruit. Here’s what you’ll need—and a few smart swaps if you’re low on something.
For the fruit filling:
- Fresh strawberries, hulled and sliced
- Rhubarb stalks, chopped into ½-inch pieces
- Granulated sugar
- Cornstarch (or arrowroot powder)
- Lemon juice and zest
- Pinch of salt
For the crumble topping:
- All-purpose flour
- Rolled oats (old-fashioned, not instant)
- Light brown sugar
- Unsalted butter, cold and diced
- Ground cinnamon (optional)
- A small pinch of salt
Got extra strawberries? Toss them into a smoothie or make a side like this refreshing strawberry pineapple smoothie to enjoy while it bakes. If you’re craving something extra special, try pairing the crumble with a fruity treat like these strawberry shortcake icebox bars—they chill while your crumble gets golden in the oven.
Don’t have fresh rhubarb? Frozen works too. Just thaw and drain it thoroughly. No oats? Replace with chopped nuts or extra flour for a more biscuit-like crumble.
Pro tip: Always use cold butter for the topping and slice fruit evenly for even baking.
Step-by-step instructions
Here’s how to make your strawberry rhubarb crumble from start to finish:
1. Preheat and prep
Start by preheating your oven to 375°F (190°C). Lightly grease a 9-inch baking dish or small casserole pan.
2. Make the fruit filling
In a large bowl, combine sliced strawberries and chopped rhubarb. Add sugar, cornstarch, lemon juice, zest, and a pinch of salt. Toss gently until the fruit is evenly coated and juicy.
3. Transfer to your baking dish
Pour the fruit mixture into your prepared pan. Let it sit while you make the topping so the juices begin to thicken.
4. Mix the crumble topping
In a separate bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Add cold butter and work it in using a pastry cutter or your fingers until the mixture forms clumps.
5. Chill, then top
If you have time, place the crumble topping in the fridge for 10 minutes. Then sprinkle it generously over the fruit, covering it evenly.
6. Bake
Bake uncovered for 40–45 minutes or until the top is golden brown and the fruit is bubbling around the edges.
7. Cool slightly before serving
Let your crumble rest for at least 15 minutes. This gives the juices a chance to set—plus it’s easier to serve.
You can enjoy it warm with a scoop of vanilla ice cream, or cold straight from the fridge. It’s comforting, flexible, and so easy, you’ll want to make it again and again.
Store & Serve with Love
Serving suggestions for every table
Strawberry rhubarb crumble is a dessert that doesn’t need dressing up to impress—but there are a few simple ways to make it feel like the star of the show. My favorite? Serve it warm from the oven with a generous scoop of vanilla ice cream. That cold cream melting into the bubbling strawberry rhubarb filling is the kind of contrast that makes everyone sigh happily after the first bite.
You can also try it with whipped cream, a drizzle of heavy cream, or even a spoonful of Greek yogurt for a more tangy twist. I’ve even had guests spoon it over pancakes the next morning (and honestly, I didn’t stop them).
For a brunch table, pair it with something light like strawberry matcha latte to bring out the fruit flavor. Or make it part of a casual summer spread alongside something cool like this iced cherry chai latte.
Strawberry rhubarb crumble doesn’t need a fancy occasion. It fits right in at potlucks, family dinners, backyard cookouts, or even as a weeknight treat because—you baked with what you had on hand.
How to store and reheat leftovers
If you’re lucky enough to have leftover strawberry rhubarb crumble (it happens rarely around here), storing it is simple. Once it cools to room temperature, cover the dish tightly with foil or transfer it to an airtight container. It keeps well in the fridge for up to 4 days.
To keep the crumble topping crisp when reheating, use the oven—not the microwave. Preheat your oven to 350°F (175°C), and warm the crumble uncovered for 15–20 minutes, until the fruit is hot and the topping is toasty again.
If you’re in a hurry and opt for the microwave, reheat in short bursts (20–30 seconds) and eat immediately to avoid soggy topping.
You can also freeze strawberry rhubarb crumble for up to 3 months. I recommend freezing it unbaked, then baking it straight from frozen—just add an extra 10–15 minutes to the baking time. It’s a lovely surprise to find in your freezer mid-winter when fresh strawberries are a distant memory.
No matter how you serve it or when you bake it, strawberry rhubarb crumble always brings warmth to the table. It’s one of those desserts that welcomes you home with every bite.
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Strawberry Rhubarb Crumble That Tastes Like Summer
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting, sweet-tart dessert made with fresh strawberries and rhubarb, topped with a golden oat crumble.
Ingredients
3 cups chopped rhubarb (½-inch pieces)
2 cups sliced fresh strawberries
½ cup granulated sugar
1 tbsp cornstarch
1 tbsp lemon juice
Zest of 1 lemon
Pinch of salt
TOPPING:
¾ cup all-purpose flour
½ cup rolled oats
½ cup packed brown sugar
½ tsp cinnamon (optional)
Pinch of salt
½ cup cold unsalted butter, cubed
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch baking dish.
2. In a bowl, toss rhubarb and strawberries with sugar, cornstarch, lemon juice, zest, and salt. Pour into dish.
3. In another bowl, combine flour, oats, brown sugar, cinnamon, and salt. Cut in butter until crumbly.
4. Sprinkle topping evenly over fruit. Chill topping for 10 minutes if time allows.
5. Bake 40–45 minutes until top is golden and fruit bubbles.
6. Cool at least 15 minutes before serving. Enjoy warm or cold.
Notes
You can use frozen fruit—just thaw and drain well.
Add nuts to topping for extra crunch.
Serve with ice cream or whipped cream for a classic finish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 28g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 32mg
Frequently Asked Questions
What is the difference between strawberry rhubarb crumble and crisp?
Strawberry rhubarb crumble and crisp are very similar, and honestly, many folks use the terms interchangeably. But technically, a crisp contains oats in the topping for extra texture, while a crumble typically leaves them out. That said, my version of strawberry rhubarb crumble uses oats because I love the chewy-crisp texture they bring. So if someone calls it a crisp—you’re both right.
Do I need to pre-cook rhubarb for a crumble?
Nope, there’s no need to pre-cook rhubarb for a strawberry rhubarb crumble. The heat from baking is enough to soften the rhubarb while allowing it to hold its shape. Just chop it evenly and mix it with sugar and cornstarch to help thicken the juices as it bakes.
What is the secret to a good crumble?
The secret is cold butter and texture. Cold butter helps form those golden nuggets in the topping that stay crisp and crumbly. Mix your topping just enough to form small clumps, and chill it briefly before sprinkling over your fruit. And don’t forget the balance: sweet strawberries, tart rhubarb, and just the right amount of sugar and lemon juice keep the filling from being too sweet or too sour.
Do rhubarb and strawberries go together?
They absolutely do. Strawberry rhubarb crumble wouldn’t be the classic it is without that sweet-tart flavor combination. The strawberries mellow the tartness of rhubarb, and together they create a jammy, vibrant filling that’s as pretty as it is tasty. It’s a pairing that works every time.
Conclusion
Strawberry rhubarb crumble is one of those recipes that just feels like home. It’s not about getting every detail perfect—it’s about celebrating what’s in season, using what you have, and baking something that brings people to the kitchen with a smile.
Whether you’re making it for Sunday dinner, a summer picnic, or just because you found rhubarb at the store, this dessert delivers every time. The sweet strawberries, the tangy rhubarb, that buttery golden topping—it’s comfort food that doesn’t try too hard. And that’s what makes it special.
So next time you’ve got a handful of fruit and a craving for something homemade, remember this: a good strawberry rhubarb crumble doesn’t need much. Just a mixing bowl, a warm oven, and maybe someone to share it with (or not—we won’t judge).
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