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!
What You Need To Make Rhubarb and Strawberry Crumble
- An oven-safe casserole dish – about 8 x 8
- All purpose flour
- Baking powder
- Granulated white sugar
- Rhubarb – fresh is best!
- Strawberries – fresh is best!
- Lemon – you’ll need the juice and zest
What’s the Difference Between a Crumble, a Crisp, and a Cobbler?
While the filling in a crumble, cobbler, and a crisp is essentially the same, there are a few subtle differences:
Crumbles – Crumbles have a buttery topping made with flour and sugar that is crumbled over the top of the dessert. When it bakes, it forms a light and crispy crust on top.
Crisps – Crisps are pretty similar to a crumble, but the addition of oats helps keep the topping less cake-like and more granular, allowing it to crisp up a bit more.
Cobblers – Cobblers are typically a deep-dish dessert that would take longer to bake. The topping to a cobbler is basically the same as for a crumble, but the filling is much deeper.
It all comes down to personal preference!
How To Make This Easy Fruit Dessert
- To make the crumble – melt the butter and in a small bowl, combine the flour, baking powder, lemon zest, sugar, and a pinch of salt. Combine well, then mix with the melted butter. Set aside.
- Clean and hull the strawberries, and wash and chop the rhubarb into 1/2-inch pieces. Toss the fruit in a bowl with the cornstarch, lemon juice, sugar, and cornstarch. Add a pinch of salt.
- Put the fruit filling into a casserole dish and top with the crumble.
- Bake in a pre-heated 375-F oven for about 50 minutes or until the topping is golden brown and the fruit is bubbling in the center.
- Let cool and enjoy!
How To Serve Strawberry and Rhubarb Crumble
You can bake this amazing dessert in individual-size dishes (ramekins or cast iron pans) for a pretty presentation, just be sure to reduce the cooking time and keep an eye on it. You know it is cooked when the fruit is bubbling in the center and the top is golden brown.
My family’s favorite way to enjoy this fruit dessert is when it is still warm, topped with a scoop of vanilla ice cream. A little bit of caramel syrup would also add a lovely touch.
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.
How Do you Know When the Fruit Crumble Recipe is Cooked?
Fruit crumbles (and crisps, for that matter) are thickened with cornstarch. Cornstarch needs to boil before it reaches its full thickening potential. When cornstarch-thickened fruit fillings are cooked, they go from opaque to translucent.
Watch for the fruit filling to bubble up in the middle of the crumble. Alternatively, you can pull the crumble apart in the middle of the casserole, to get a peek inside. The fruit filling should be ruby red, thick, and translucent.
Can You Freeze Rhubarb and Strawberry Crumble?
Yes! While it’s never going to be quite as good as the original (who can beat just-out-of-the-oven goodness?), it does freeze well. Simply cool the dessert overnight in the fridge. Then package the leftovers in a freezer-safe air-tight container. Freeze for up to 3 months.
To eat, thaw it overnight in the fridge and enjoy. You can also warm it in the oven or microwave before eating.
Frequently Asked Questions
There’s not a lot of preparation time for this recipe. Most of the time comes from baking, and depending on the size of your baking dish, it could take up to an hour for this dish to bake.
I guess that depends on your definition of healthy, but no, not really. I’ve cut back on the sugar in this recipe, but there is still about 2 tbsp of sugar per serving in this dish.
Yes! You can substitute a flavorless oil (canola or vegetable oil) for the butter to make this recipe dairy-free.
step by Step Process
Rhubarb and Strawberry Crumble
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.
- 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!
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.