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.
(Post modified on 5/25/23.)
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.
More Rhubarb and Strawberry Recipes
- Old-Fashioned Strawberry Shortcake
- Rhubarb Custard Crumble Pie
- Strawberry Cake
- Fresh Tart Rhubarb Pie
Ingredients for Strawberry Rhubarb Crumble
(See the full recipe at the bottom of this post.)
- 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.
Strawberry Rhubarb Crumble
Equipment
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
Nutrition
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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!