Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble

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This Strawberry Rhubarb Crumble is a delicious dessert to make for your family this spring. Filled with fresh or frozen strawberries, rhubarb, and apples, then topped with a cinnamon oat crumble, it’s warm and sweet, and delightful with a scoop of vanilla ice cream.

Every May I begin looking for fresh rhubarb in the grocery stores. My mom used to grow it in her garden, and I miss having the fresh vegetable to make rhubarb pies. So yummy.

Serve Strawberry Rhubarb Crumble with Vanilla Ice Cream - Blue Willow Dessert Bowls

So far, I haven’t seen rhubarb in the stores yet, but I am hoping it will be available soon. Fortunately, I happened to freeze some of the fresh rhubarb from last year’s supply and used it in this recipe.

 

To Freeze Fresh Rhubarb

It’s simple to freeze fresh rhubarb. Simple wash and trim the stalks (much like you would for celery).

 

Cutting the Rhubarb

Then slice into 1 1/2″ pieces. Place the slices in a quart freezer bag and remove as much air from the bag as possible. You may store rhubarb in the freezer for up to 6 months, although I have kept mine for as long as year.

 

Ingredients to Make Strawberry Rhubarb Crumble

  • fresh or frozen rhubarb
  • fresh or frozen strawberries
  • honey crisp apple
  • granulated sugar
  • ground cinnamon

Topping

  • all-purpose flour
  • baking powder
  • salt
  • butter, cold
  • brown sugar
  • old-fashioned oats

 

Instructions for this Recipe

Preheat oven to 350 degrees. Coat an 8-inch square baking dish with baking spray.

 

Prepare the Fruit

 

Using a sharp knife and cutting board, slice the rhubarb and strawberries.

If you are using frozen rhubarb and strawberries, you may either thaw in the refrigerator overnight or defrost in the microwave. I used frozen strawberries and placed them in a glass bowl to defrost. After that, I coarsely mashed them with a potato masher.

Peel and dice one medium Honey Crisp apple.

 

Make the Filling

Mixing the Sugar and Cinnamon with the Prepared Fruit

In a medium bowl, combine the sliced rhubarb and strawberries, and diced apples. Sprinkle with granulated sugar and ground cinnamon. Mix to combine.

Place Sugared Fruit into Small Baking Dish

Spoon the strawberry filling into the prepared baking dish.

 

Prepare the Crumb Topping

In a small bowl, combine the all-purpose flour, baking powder, and salt.

Mix the Old-Fashioned Oats and Sugar with the Flour Ingredients

Using a pastry fork, cut in butter until it resembles coarse crumbs. Stir in the brown sugar and old-fashioned oats to combine.

Sprinkle the oat mixture over the strawberry filling.

Browned and Bubbly Baked Crumble

Bake in preheated oven until golden brown and bubbly, approximately 45-50 minutes. Allow to cool for 5-7 minutes before serving.

Serve Warm Crumble with Vanilla Ice Cream

Serve warm with whipped cream or vanilla ice-cream. This recipe will serve 4-6 people.

See more Desserts Here. Browse Pies and Cobblers Here. View Recipes with Strawberries Here.

 

Recipe for Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble

This is a delicious dessert to make for your family this spring. Filled with fresh or frozen strawberries, rhubarb, and apples, then topped with a cinnamon oat crumble, it’s warm, sweet, and delightful with a scoop of vanilla ice cream.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: Old-Fashioned Oats, Red Rhubarb, Strawberries
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6

Equipment

Potato Masher
Measuring Tools
Blending Fork
Square Baking Pan

Ingredients

  • 2 cups fresh or frozen rhubarb sliced
  • 1 cup fresh or frozen strawberries sliced (or mashed)
  • 1 large honey crisp apple peeled and diced
  • 1/3 cup granulated sugar
  • 3/4 teaspoon ground cinnamon

Crumb Topping

  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons butter cold
  • 2/3 cup brown sugar
  • 1/2 cup old-fashioned oats
  • vanilla ice cream optional

Instructions

  • Preheat oven to 350 degrees. Coat an 8-inch square baking dish with baking spray.

Prepare the Fruit

  • Using a sharp knife and cutting board, slice the rhubarb and strawberries.
    If you are using frozen rhubarb and strawberries, you may either thaw in the refrigerator overnight or defrost in the microwave. I used frozen strawberries and placed them in a glass bowl to defrost. After that, I coarsely mashed them with a potato masher.
  • Peel and dice one medium Honey Crisp apple.

Make the Filling

  • In a medium bowl, combine the sliced rhubarb, strawberries, and diced apples. Sprinkle with granulated sugar and ground cinnamon. Mix to combine.
  • Spoon the strawberry filling into the prepared baking dish.

Prepare the Crumb Topping

  • In a small bowl, combine the all-purpose flour, baking powder, and salt.
  • Using a pastry fork, cut in the cold butter until it resembles coarse crumbs. Mix in the brown sugar and old-fashioned oats to combine.
  • Sprinkle the oat mixture over the strawberry filling. Gently press the crumb into the filling with a wooden spoon. (This helps the filling to bubble up to the top.)
  • Bake in preheated oven until golden brown and bubbly, approximately 45-50 minutes. Allow to cool for 5-7 minutes before serving.
  • Serve warm with whipped cream or vanilla ice-cream. This recipe serves 4-6.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 286kcal | Carbohydrates: 57g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 222mg | Potassium: 265mg | Fiber: 3g | Sugar: 40g | Vitamin A: 240IU | Vitamin C: 19mg | Calcium: 110mg | Iron: 1mg
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