Can I use frozen rhubarb for Strawberry Rhubarb Crumble?

Yes and use frozen red rhubarb without thawing first so it keeps better texture while baking.

Can I make Strawberry Rhubarb Crumble ahead of time?

Yes and assemble it a few hours ahead then bake it before serving for the best crisp topping.

How do I keep the crumble topping from getting soggy?

Bake until the fruit bubbles at the edges and let it rest uncovered so steam does not soften the topping.

Can I add vanilla ice cream?

Yes and a scoop of vanilla ice cream works well with the warm tart fruit and golden oat crumble.

Strawberry Rhubarb Crumble Recipe

Description

This Strawberry Rhubarb Crumble is an easy and quick dessert with simple pantry ingredients and bright fruit flavor. It is one of the best ideas for a healthy-ish treat when you want something cozy for brunch or a holiday potluck or party. The sweet strawberries and tart rhubarb bake under a buttery oat crumble until bubbly and golden.

Ingredients

Scale

3 cups sliced fresh red rhubarb stalks
3 cups hulled and halved fresh ripe strawberries
3/4 cup granulated cane sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
1 cup old fashioned rolled oats
3/4 cup unbleached all purpose flour
1/2 cup packed light brown cane sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup cold and cubed unsalted European style butter

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Instructions

Slice the fresh red rhubarb stalks into uneven small pieces and halve the fresh ripe strawberries so the fruit looks bright and irregular. The colors should sit loosely together with red and pink pieces overlapping in a natural way.
Toss the sliced fresh red rhubarb stalks and fresh ripe strawberries with granulated cane sugar and cornstarch and fresh lemon juice and pure vanilla extract until the fruit looks glossy. The dry coating should cling in pale streaks while red juices start to appear.
Transfer the coated fruit into a glass ceramic baking dish and spread it unevenly so some strawberry halves face upward while rhubarb pieces sit along the edges. The fruit should look juicy and loosely layered rather than flat.
Combine old fashioned rolled oats with unbleached all purpose flour and light brown cane sugar and ground cinnamon and fine sea salt and cold cubed unsalted European style butter. The topping should look sandy with pea sized butter bits and rough oat clusters.
Scatter the oat crumble topping over the fruit so some red filling remains visible between the rough clusters. The topping should sit thicker in some spots and thinner in others for a homemade look.
Bake the crumble until the fruit juices thicken and bubble around the edges while the oat topping turns golden with darker toasted ridges. The surface should look uneven and crisp with small red bubbles breaking through.
Scoop one warm portion onto a white plate so the jammy fruit spills slightly from beneath the crumbly golden topping. The serving should look soft and rustic with uneven edges and visible red fruit and toasted oats.

Notes

Pro Tips:

Use firm fresh red rhubarb stalks so the filling keeps a little texture.
Do not overmix the oat topping because rough clusters bake up crispier.
Let the crumble rest before serving so the juices thicken naturally.
Serve warm for the best contrast between soft fruit and crisp topping.

Storage: Store leftover Strawberry Rhubarb Crumble covered in the refrigerator for up to 4 days. Reheat portions until warm so the fruit softens again and the topping tastes cozy. For a crisper topping reheat uncovered rather than sealed. The fruit will stay jammy and the oats will regain some texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 serving