Oh lawdy! There’s few things better in this world than a just-out-of-the-oven fresh fruit crumble. And with a scoop of ice cream on top, this dessert is pretty nearly perfect. Read on and I, Chef Jenn, will show you all my tips and tricks to make this amazing Rhubarb and Strawberry Crumble perfectly every time!

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This is an easy recipe to make, and it doesn’t require any fancy equipment, and with in-season berries and rhubarb, it also won’t break the bank. It’s easy enough that kids can make this recipe – just help them take it out of the oven because it’ll be hot hot hot!

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ingredients

• An oven-safe casserole dish – about 8 x 8
• All purpose flour –
• Baking powder
• Granulated white sugar
• Butter
• Rhubarb – fresh is best!
• Strawberries – fresh is best!
• Lemon – you’ll need the juice and zest
• Cornstarch
• Salt

How To Make This Easy Fruit Dessert

Scroll down for the full recipe card with exact measurements and printable instructions.

Preheat the oven to 375°F. In a small bowl, combine the flour, baking powder, lemon zest, sugar, and a pinch of salt. Stir in the melted butter until the mixture forms a crumbly topping, then set aside.

Clean and hull the strawberries and cut the rhubarb into ½-inch pieces. Add the fruit to a mixing bowl and toss with the sugar, lemon juice, cornstarch, and a pinch of salt until evenly coated.

Transfer the fruit mixture to a casserole dish and spread it into an even layer. Sprinkle the crumble topping evenly over the fruit.

Bake for about 50 minutes, until the topping is golden brown and the fruit is bubbling in the center. Remove from the oven and let the dessert cool for at least 15 minutes before serving so the filling can set slightly.

How To Serve Strawberry and Rhubarb Crumble

It’s the perfect dessert to a meal of Smoked Chicken, delish pork chops, or this vegetarian stew, and it makes a great dish for a potluck or picnic.

Chef Jenn’s Tips

• Use fresh fruit. Frozen and thawed fruit can be used but you’ll have to completely thaw the fruit first, then drain it. Otherwise your rhubarb strawberry crumble will be a soupy mess!
• Don’t forget the lemon juice! You can skip the zest, but the fruit really does need a good two tablespoons of lemon juice to give them some acidity and to balance out the sweetness.
• I’ve already cut back on the sugar in this dish, but you could trim a bit more sugar from the fruit filling if you like it on the tart side
• If your crumble starts getting too brown in the oven before the fruit is bubbling in the middle, cover the top loosely with foil.

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Rhubarb and Strawberry Crumble

A buttery and golden brown topping and saucy fruit filling make this the perfect summertime dessert.

4.82 from 11 votes

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Course Desserts

Cuisine American

Servings 6 servings

Calories 407 kcal

Ingredients

  

1x2x3x

• 1 1/2 cups all purpose flour
• 1 tsp baking powder
• 5 tbsp white granulated sugar
• 1 tsp lemon zest
• 1 pinch salt
• 1/2 cup butter melted
• 2 cups chopped rhubarb
• 1 lb strawberries hulled and quartered
• 2 tbsp lemon juice
• 1/2 cup white granulated sugar
• 4 tbsp cornstarch
• 1 pinch salt

Instructions

 

For the crumble:

• Combine the flour, baking powder, sugar, lemon zest and a good pinch of salt in a small bowl.
• Melt the butter then add it to the flour mixture, blending well to combine. Set aside.

For the fruit filling:

• Combine the cut rhubarb with the quartered (or sliced) strawberries along with the lemon juice, sugar, cornstarch, and another pinch of salt. Mix well.

Assemble

• Layer the fruit on the bottom of an 8 x 8 oven-safe casserole dish. Using a spoon or your fingers, drop teaspoon sized clumps of the crumble on the top of the fruit. Try to get a fairly even layer.
• Bake the dish in a pre-heated 375-F oven for about 45-50 minutes or until the top is golden brown and the fruit is bubbly and transparent in the middle.
• Let cool and enjoy!

Nutrition

Serving: 0.75cupCalories: 407kcalCarbohydrates: 64gProtein: 4gFat: 16gSaturated Fat: 10gTrans Fat: 1gCholesterol: 41mgSodium: 222mgPotassium: 277mgFiber: 3gSugar: 31gVitamin A: 524IUVitamin C: 50mgCalcium: 97mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword crumble, dessert, rhubarb, strawberry

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