A classic dessert best enjoyed in early summer when rhubarb is fresh, this family favorite is hands down the easiest dessert you will ever make.
Sweet strawberries combined with just enough tartness from the rhubarb, and a crisp topping all work together to create this mouth-watering dessert. Serve strawberry rhubarb crumble with freshly whipped cream or a scoop of vanilla ice cream to really make this dessert pop!
Featured in Easter Dinner Ideas (With a German Twist) and Strawberry Recipes to Enjoy In Summer Season
This post may contain affiliate links for which we may be compensated if a purchase is made through the links provided at no extra cost to you. For more information, please read our affiliate disclosure.
Table of Contents
Where Can I Find Rhubarb?
Technically a vegetable and not a fruit, as many assume, rhubarb is a fairly hardy perennial plant that can quite easily be grown in backyard gardens across central and northern North America (zones 3-7).
You'll most likely start seeing rhubarb appear at farmers' markets and stands in late spring/ early summer, and it's a great time to load up on this tart little vegetable.
If you aren't growing your own rhubarb yet, I suggest you give it a try! Growing your own rhubarb is pretty foolproof, and once a good root system is established, the rhubarb just comes back every year on its own!
Chopped into pieces, rhubarb freezes very well for year-round use in desserts such as this strawberry rhubarb crumble.
Do I Have To Peel Rhubarb Before Using It?
No. While some people may tell you to peel rhubarb before using it, as they find the skin tough. I have never had a problem with tough rhubarb and never peeled mine. The choice is yours, though.
You should trim off the leaves at the top, though (if the leaves are still attached), as they contain high levels of oxalic acid, which is poisonous to both humans and animals.
Strawberry Rhubarb Crumble
My favorite part about this dessert is that you can literally make a strawberry rhubarb crumble any time of the year. Middle of winter? No problem, just use whole frozen strawberries and diced frozen rhubarb instead of fresh!
Note that I used frozen strawberries in the pictures below as my own strawberries are not yet ripe at time of writing.
Chef Markus
This recipe makes enough to fill a 9 x 13-inch casserole dish and easily serves 12 people, making it perfect for holiday gatherings if you're in need of a quick and easy dessert.
Ingredients
- 2.5 pints (about 1200 grams) fresh strawberries - hulled and cut in half
- 1 lb (454 grams or about 3 cups) - fresh or frozen rhubarb - diced
- ½ cup brown sugar
For The Crumble Topping
- 1.5 cups old-fashioned rolled oats (not quick oats)
- 1 cup brown sugar
- ¾ cup all-purpose flour
- ¾ cup cold butter - cut into cubes
Instructions
1. Measure out the crumble ingredients and mix them together in a large bowl. Use your fingers to break up the cubes of butter into smaller and smaller pieces until you have a crumbly mixture with pea-sized chunks.
2. Clean and hull your strawberries if they are fresh, or if using frozen (as I did here), simply spread them in your casserole dish. Add the diced rhubarb and ½ cup of sugar and mix with your hands until evenly combined.
3. Spread the crumble topping over the top of the strawberry rhubarb mixture, making sure it is evenly covering the fruit.
4. Bake the strawberry rhubarb crumble on the middle rack of a pre-heated oven at 375F for 40 - 60 minutes or until golden brown and bubbly. If using frozen fruit, you'll likely be more around the 60 minute mark before the crumble topping is done.
Serve the strawberry rhubarb crumble warm with fresh cream or ice cream. You can refrigerate any leftovers and eat them cold or lightly warmed in the oven.
More Strawberry Desserts
More Crisp/Crumble Recipes
Made the recipe? Comment & Rate it below, then take a picture and tag us on Facebook. For more homemade cooking from scratch recipes, follow us on Facebook & Pinterest.
Recipe
Strawberry Rhubarb Crumble
Equipment
Ingredients
- 2.5 pints strawberries hulled and cut in half, frozen whole strawberries may also be used
- 1 lb rhubarb fresh or frozen - diced
- ½ cup brown sugar
For The Crumble Topping
- 1.5 cup old fashioned rolled oats not quick oats!
- 1 cup brown sugar
- 1 cup all-purpose flour
- ¾ cup cold butter cut into cubes
Instructions
- Measure out the crumble ingredients, and mix them together in a large bowl. Use your fingers to break up the cubes of butter into smaller, and smaller pieces until you have a crumbly mixture with pea-sized chunks.
- Clean and hull your strawberries if they are fresh, or if using frozen (as I did hersimply spread them in your casserole dish. Add the diced rhubarb and ½ cup of sugar and mix with your hands until evenly combined.
- Spread the crumble topping over top of the strawberry rhubarb mixture, making sure it is evenly covering the fruit.
- Bake the strawberry rhubarb crumble on the middle rack of a pre-heated oven at 375F for 40 - 60 minutes or until golden brown and bubbly. If using frozen fruit, you'll likely be more around the 60 minute mark before the crumble topping is done.
Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Jacqueline Debono
Growing up in UK, rhubarb crumble was one of my favourite desserts! Unfortunately, when I moved to Italy, I discovered rhubarb isn't so popular. I tried growing it in my garden without success! I do find it occasionally though, so am going to pin this for later. Rhubarb and strawberries sounds like a delicious combo!