May 9, 2022

Strawberry Rhubarb Crumble

Name: Strawberry Rhubarb Crumble
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
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; 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)

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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.

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).

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

In a medium bowl, combine the sliced rhubarb and 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 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.

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 will serve 4-6 people.

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