This strawberry rhubarb crumble is the perfect summer dessert, with fresh strawberries, and rhubard for the fruit mixture, topped with a delicious oatmeal, brown sugar, and cinnamon crumb streusel topping. It’s delicious on it’s own, and also with whipped cream or ice cream on top!
My mother had the most amazing rhubarb plant growing in our family garden. It sometimes seemed like it would take over the whole garden bed if it was allowed. My mom loved rhubarb. I think it is an acquired taste, since rhubarb is quite tart. Most recipes don’t feature rhubarb alone, it’s usually a combination of something, like in this strawberry rhubarb crumble.
I combined a few stalks from my barely surviving, but somehow keeps coming back each year rhubarb plant, with a batch of sweet strawberries to make this delicious summer fruit crumble.
The fruit filling is made with rhubarb and strawberries. It has honey to sweeten it some, but still has a nice tartness to it too. The oatmeal adds a nice crispness to the crumble topping. It all comes together for a delicious strawberry rhubarb crumble, the perfect summer dessert.
How to make strawberry rhubarb crumble?
First you’ll cut up your strawberries and rhubarb and add them into a bowl. Add in the cornstarch, honey, and orange zest and stir it all together to coat the fruit evenly with the mixture. Scoop the mixture into the bottom of a round or square 9inch baking dish.
In another bowl combine the toppings for your crumb streusel topping. You’ll mix flour, oatmeal, brown sugar, salt and cinnamon all together. Then cut in your butter into the mixture using a fork, or a pastry cutter, until you have nice pea sized crumbs. Sprinkle the mixture over the top of the fruit.
Bake in the oven until the berries are bubbling, and the topping is golden brown. Remove the pan from the oven and allow to cool for just a few minutes, then serve it up warm, with vanilla ice cream or whipped cream.
This strawberry rhubarb crumble is such a good summer dessert. It’s bursting with delicious juicy fruit, and topped with the best crunchy cinnamon oat crumble. You need to top it with vanilla ice cream for an amazingly delicious warm strawberry crumble a la mode.
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Summer Strawberry Crumb
Ingredients
For the Strawberry Rhubarb Filling:
- 3 stalks rhubarb (diced small)
- 2 cups strawberries (stem removed and cut into quarters)
- 1 Tbs cornstarch
- 1/4 cup honey
- zest from 1 orange
For the Crumble Topping:
- 1/2 cup all purpose flour
- 1 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/4 cup butter (softened)
- 1 pinch salt
- 1/2 tsp cinnamon
Instructions
For the Strawberry Rhubarb Filling:
- Preheat oven to 350 degrees Farenheit.
- After washing your fruit, prepare as directed in ingredients.
- Mix your strawberries, rhubarb, cornstarch, honey, and orange zest in a medium sized bowl.
- Put fruit mixture in the bottom of a 9 inch shallow baking dish
For the Crumble Topping:
- In another medium sized bowl; mix your flour, oatmeal, brown sugar, salt, and cinnamon.
- Cut your butter into the oatmeal mixture using a couple forks, or a pastry cutter, until you have pea sized crumbs.
- Sprinkle crumb mixture over the top of the strawberry/rhubarb filling
- Place in oven and bake for 35-45 minutes, until the strawberries are bubbling, and the crumble topping is golden brown.
- Let the pan cool for about 5-10 minutes before serving.
- Serve alone or topped with ice cream or whipped cream.
Nutrition
This strawberry rhubarb crumble was first posted on July 24, 2014. Photos updated on June 19, 2020.
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