Last Updated on April 15, 2022 by Ellen Christian
You are going to love this strawberry rhubarb crumble recipe! I absolutely love strawberries and cook with them frequently. I’ve tried to grow them several times in our gardens but there is just something about our property that strawberries do not like. I console myself by going strawberry picking at a local strawberry patch every year and then freeze batches of them so I have them available to me year round.
Posts may be sponsored. This post contains affiliate links, which means I will make a commission at no extra cost to you should you click through and make a purchase. As an Amazon Associate I earn from qualifying purchases.
Strawberry Rhubarb Crumble Recipe
This recipe is similar to the Cooks Illustrated strawberry rhubarb crumble recipe that my mom made years ago. I think my version is a little bit less sweet than the one she makes.
If you love strawberries, why not try this berry dessert recipe for an easy strawberry galette.
So, if you’re seeing the word crumble and wondering what the heck that is, let me explain. Crumbles, crisps, and cobblers are all baked fruit desserts with toppings. A cobbler typically has a biscuit type topping. A crisp generally has a topping of oats, sugar, and fat. And, a crumble usually has the same type of topping as a crisp but without the oats.
Now, if you notice, my crumble has oats. If you want to make a strawberry rhubarb crisp without oats, you can leave them out and add a bit more flour.
When I came across a recipe for Strawberry Rhubarb Crumble in The Beekman 1802 Heirloom Cookbook, I knew I wanted to try it. This recipe has been reprinted with permission.
Healthy spring dessert
To make this strawberry rhubarb crumble recipe healthy, you can reduce the amount of sugar you add. One of the reasons I prefer crisps or crumbles over pie is that there is no bottom crust. If you’re in the mood for pie, try Aunt Jane’s Strawberry Pie Recipe. Or, you may want to try my strawberry bread recipe.
Topping for strawberry rhubarb crumble
Now, I prefer homemade whipped cream on my strawberry rhubarb crumble recipe. But, if you’re like my father, nothing is better than a scoop of vanilla ice cream on top when it’s warm. Making real whipped cream is super easy and so much better than frozen.
Check out my ice cream maker with no rocksalt I use to make homemade ice cream.
Now, you’ll notice that this recipe uses balsamic vinegar. Please, don’t leave it out. The addition gives it such an amazing taste.
This is absolutely delicious and one of my favorite spring recipes. And, my crumble recipe is quick and easy to make and can be made with either fresh or frozen fruit. This is a great way to use up berries that might be getting a little bit too soft to eat fresh. I grew up eating crumbles and crisps and this crumble recipe really brings back memories.
If you’re looking for a few more rhubarb recipes, why not try my Strawberry Rhubarb Sauce or my Strawberry Rhubarb Compote. Our rhubarb plant is so large at this point that we always end up freezing some. Or, you may want to try my rhubarb cobbler recipe.
Yields 1 pan
Serves 6 pieces
You are going to love this strawberry rhubarb crumble recipe. It's the perfect taste for spring.
15 minPrep Time
40 minCook Time
55 minTotal Time
- 2 pounds strawberries, halved or quartered if large (5 cups)
- 1 pound rhubarb, cut in 1-inch lengths
- 2 tablespoons balsamic vinegar
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- Streusel Topping
- 1 cup old fashioned rolled oats
- 1 cup all purpose flour
- 1 cup packed light brown sugar
- 10 tablespoons cold unsalted butter, cut into bits
- Preheat the oven to 425F.
- For the filling:
- In a large bowl, combine the strawberries, rhubarb, and vinegar and toss to combine.
- Add the granulated sugar, flour, and salt and toss again.
- Transfer the mixture to a 9 inch square baking dish.
- For the Streusel topping:
- In a medium bowl, combine the oats, flour, and brown sugar.
- With your fingers, cut in the butter until the mixture forms large clumps.
- Scatter topping over the fruit.
- Place the baking dish on a rimmed baking sheet to catch any drips and bake for 35 to 40 minutes or until the filling is bubbling and the topping is crisp.
- Serve plain, with ice cream or with whipped cream.
I originally shared this recipe in 2012 but wanted to update it and share it with my new readers.
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.