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    Home » Baking Recipes

    Easy Rhubarb And Strawberry Crumble

    Published: Aug 6, 2024 · Modified: Aug 6, 2024 by Deborah Rainford · This post may contain affiliate links · 1 Comment

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    Strawberry rhubarb crisp in a casserole dish with ice cream.

    This rhubarb and strawberry crumble is the perfect dessert. Combining the tartness of rhubarb with the sweetness of strawberries, this crumble has a great balance of flavours. Topped with a crunchy oat crumble, it's easy to make and best served warm with a scoop of vanilla ice cream.

    Rhubarb and strawberry crumble with oat topping and ice cream.

    This crumble uses tart field rhubarb, which is plentiful and cheap in the summer paired with strawberries. You'll also love my rhubarb and ginger crumble, this raspberry peach crumble, quick and easy fruit crumble, or this apple and pear crumble.

    Jump to:
    • ⭐️ Why this recipe works
    • 🧾 Ingredients overview
    • 👩🏻‍🍳 Here's how to make it
    • 📖 Variations
    • 💡 Chef's Guide: Expert Tips
    • 🍯 Storing and reheating leftovers
    • ❓Recipe FAQ's
    • Easy Rhubarb And Strawberry Crumble

    ⭐️ Why this recipe works

    • Perfect Balance of Sweet and Tart: The combination of sweet strawberries and tart rhubarb creates a delicious flavour contrast.
    • Crispy Crumble Topping: The addition of oats in the crumble topping gives it a satisfying crunch that complements the soft fruit filling.
    • Versatile and Adaptable: This recipe can easily be adapted to accommodate dietary preferences, such as making it gluten-free or vegan.
    • Simple and Quick Preparation: With straightforward steps and common ingredients, this crumble can be assembled and baked in under an hour.
    • Seasonal: Fresh, seasonal fruit ensures maximum flavour and freshness, making it an ideal summer dessert.

    🧾 Ingredients overview

    Ingredients for fruit crumble.
    • Fresh strawberries: Provide sweetness and juiciness to the filling.
    • Rhubarb: Adds a tart flavour that balances the sweetness of the strawberries.
    • Sugar: Sweetens the fruit filling and the crumble topping.
    • Plain flour: Helps thicken the fruit filling and binds the crumble topping.
    • Lemon juice and zest: Enhances the flavours and adds a fresh, citrusy note.
    • Vanilla extract: Adds a warm, sweet aroma to the fruit filling.
    • Cinnamon: Adds a subtle spice that complements the fruit flavours.
    • Cold butter: Creates a rich, crumbly texture in the topping.
    • Rolled oats: Add texture and a hearty crunch to the crumble topping.
    • Demerara or caster sugar: Sweetens the crumble topping and adds a slight caramel flavour.

      For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.

    👩🏻‍🍳 Here's how to make it

    Rhubarb And Strawberry Crumble recipe step-by-step
    Rhubarb and strawberries in a bowl with sugar and flour.
    1. Preheat the Oven: Preheat your oven to 175ºC to ensure it's ready for baking.
    2. Prepare the Fruit: Wash and cut the rhubarb into 1.5 cm pieces. Hull and quarter the strawberries (or halve if small). In a medium bowl, combine the rhubarb, strawberries, sugar, and flour. Stir to coat the fruit evenly. Add the cinnamon, lemon zest, lemon juice, and vanilla extract. Mix well and set aside.
    Butter and sugar in the bowl of a food processor for making crumble topping.
    1. Make the Crumble Topping: In a food processor, combine the oats, cold butter, sugar, and flour. Pulse until the mixture forms a thick, crumbly texture, ensuring you have some larger chunks of oats for texture.
    Fruit crumble in an oven-safe dish before being baked.
    1. Assemble the Crumble: Spread the fruit mixture evenly in a 2-liter oven-safe dish. Sprinkle the crumble topping over the fruit, covering it completely.
    2. Bake: Place the dish in the preheated oven and bake for about 30 minutes, or until the fruit is soft and bubbling, and the crumble is golden and crisp. Let cool for a few minutes before serving with vanilla ice cream.
    Rhubarb and strawberry crumble in a bowl with ice cream.

    📖 Variations

    • Gluten-Free: Use gluten-free flour and oats to make the crumble gluten-free.
    • Vegan: Substitute butter with vegan butter.
    • Alternative Fruits: Replace strawberries with other berries like raspberries or blackberries.
    • Nutty Crunch: Add chopped nuts like almonds or pecans to the crumble topping for extra crunch.
    • Spice Mix: Add a pinch of nutmeg or cardamom for a different flavor profile.

    💡 Chef's Guide: Expert Tips

    Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.

    • Chill the Topping: Chill the crumble topping for about 15 minutes before baking to help it crisp up better in the oven.
    • Temperature Control: If the crumble is browning too quickly, cover it loosely with aluminum foil and continue baking.

    🍯 Storing and reheating leftovers

    • Fridge: Store the cooled crumble in an airtight container in the fridge for up to 5 days.
    • Freezer: For longer storage, place the crumble in a freezer-safe bag or container and freeze for up to 3 months.
    • Reheat: To reheat, place the crumble in a preheated oven at 150ºC for 10-15 minutes or until warmed through. Alternatively, you can microwave individual portions for about 1-2 minutes.

    ❓Recipe FAQ's

    Is it possible to make the crumble without oats?

    Yes, you can omit the oats and use additional flour instead, or substitute with crushed nuts for a different texture.

    What are some good substitutes for rhubarb if it's not in season?

    You can use other tart fruits like cranberries, gooseberries, or even green apples as a substitute for rhubarb.

    How do I prevent the fruit filling from being too runny?

    Mixing the fruit with a bit more flour or cornstarch can help thicken the filling. Also, let the crumble cool for a few minutes after baking to allow the juices to set.

    Looking for other recipes like this? Try these:

    • Apple and blackberry crumble in a skillet with ice cream.
      Easy Apple and Blackberry Crumble
    • Homemade fruit crumble in a baking pan.
      The Best Homemade Fruit Crumble with Oats
    • Rhubarb crumble with ice cream and spoons.
      Easy Homemade Rhubarb Crumble With Ginger
    • Raspberry peach crumble with vanilla Ice cream.
      Raspberry Peach Fruit Crumble

    If you tried this Rhubarb And Strawberry Crumble please let me know in the comments below, and please leave a star rating while you're there!

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    Craving more comfort food? Visit our sister site, Salted Mint, for easy, delicious recipes with everyday ingredients.

    Strawberry Rhubarb crumble in a baking pan with vanilla ice cream.

    Easy Rhubarb And Strawberry Crumble

    This Rhubarb and Strawberry Crumble is the perfect combination of tart rhubarb and sweet strawberries, topped with a deliciously crunchy crumble. It's a simple yet delicious dessert that pairs perfectly with a scoop of vanilla ice cream.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    Servings: 6 servings
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    Author: Deborah Rainford

    Ingredients

    Fruit Filling:

    • 500 g (1 lb) fresh strawberries, hulled and quartered
    • 200 g (¼ lb) rhubarb, chopped into 1.5 cm pieces
    • 130 g (¾ cups) sugar
    • 30 g (¼ cups) plain flour, *see notes for using frozen fruit
    • Juice and zest of 1 lemon
    • 1 teaspoon vanilla extract
    • ½ teaspoon cinnamon

    Crumble Topping:

    • 225 g (1 ¾ cups) plain flour
    • 225 g (1 cup) cold butter, cut into cubes
    • 125 g (1 ½ cups) rolled oats, *not quick-cooking, see notes
    • 220 g (1 ⅔ cups) demerara or caster sugar

    Instructions

    Preheat the Oven:

    • Preheat your oven to 175ºC.

    Prepare the Fruit:

    • Wash and cut the rhubarb into 1.5 cm pieces.
    • Hull and quarter the strawberries (or halve if small).
    • In a medium bowl, combine the rhubarb, strawberries, sugar, and flour. Stir to coat the fruit evenly.
    • Add the cinnamon, lemon zest, lemon juice, and vanilla extract. Mix well and set aside.

    Make the Crumble Topping:

    • In a food processor, combine the oats, cold butter, sugar, and flour. Pulse until the mixture forms a thick, crumbly texture. Ensure you have some larger chunks of oats for texture.

    Assemble the Crumble:

    • Spread the fruit mixture evenly in a 2-liter oven-safe dish.
    • Sprinkle the crumble topping over the fruit, covering it completely.

    Bake:

    • Place the dish in the preheated oven and bake for about 30 minutes, or until the fruit is soft and bubbling, and the crumble is golden and crisp.
    • Let cool for a few minutes before serving with vanilla ice cream.

    Notes

    • Oats: Use rolled oats for the best texture. Quick-cooking oats are too finely processed and won't give the same crunch.
    • Butter: Ensure the butter is cold when making the crumble topping. This helps achieve a better texture.
    • Frozen Fruit: If using frozen fruit, add an additional 10 grams of plain flour to the mixture and bake from frozen.

    Nutrition

    Calories: 516kcal | Carbohydrates: 115g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 44mg | Potassium: 396mg | Fiber: 6g | Sugar: 65g | Vitamin A: 106IU | Vitamin C: 52mg | Calcium: 103mg | Iron: 3mg
    Tried this recipe?Tag Me @savvybites or tag #savvybites!
    Head shot of Deborah Rainford
    Meet the Chef!

    Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.

    Learn more about me →

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    Strawberry rhubarb crisp in a casserole dish with ice cream.

    Hi, I'm Deborah! A Cordon Bleu graduate with more than 10 years of restaurant cooking experience. I now focus on helping you create easy, delicious and healthy(ish) budget recipes from scratch using only Aldi ingredients. Welcome to my virtual kitchen!

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