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.
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.
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⭐️ 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
- 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
- Preheat the Oven: Preheat your oven to 175ºC to ensure it's ready for baking.
- 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, ensuring 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.
📖 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
Yes, you can omit the oats and use additional flour instead, or substitute with crushed nuts for a different texture.
You can use other tart fruits like cranberries, gooseberries, or even green apples as a substitute for rhubarb.
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:
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Easy Rhubarb And Strawberry Crumble
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
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.
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