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. Simply 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.
A Note About Ingredients
You may notice I’ve added an apple to this recipe. I was running a bit short on my ingredients and decided to slice an apple to include with it. While you do not need to do so, I thought it really added to the flavor of the filling. Rhubarb goes really well with strawberries and apples.
Ingredients for Strawberry Rhubarb Crumble
(As a Walmart Affiliate, I earn from qualified purchases at no price increase for you. See the full recipe at the bottom of this post.)
Instructions for this Recipe
Preheat oven to 350°F. 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.
Browse Similar Categories
Strawberry Rhubarb Crumble
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
(As an Amazon Associate, I earn from qualifying purchases.)
Instructions Click to Start Cooking
- Preheat oven to 350℉. Coat an 8-inch square baking dish with baking spray.
- 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.
- 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.
- 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.
I love rhubarb crumble! I’ve never made it with strawberries too. It looks and sounds so good. Will be trying it out next time I find some fresh rhubarb!
Oh, I hope you find some soon. I’m on the lookout for it as well! Enjoy!