Strawberry Rhubarb Crumble
Rhubarb is ready to pick in many gardens now or can be found at your local farmer’s market. Rhubarb is tart and colorful and used in many different desserts. I paired it with sweet strawberries to make this Strawberry Rhubarb Crumble. This is the best early summer dessert you will want to make often for your family!
We have a small patch of rhubarb that grows in our garden each year. It yields just enough rhubarb to make a few desserts in early summer and to freeze some rhubarb for use in baking later.
When should I pick rhubarb?
Rhubarb is easy to grow and doesn’t take up much room in the garden. You can also find it in the produce section of your grocery store when in season. Pick your rhubarb in early summer, between April and June, when the leaves are dark green and the stalks are slightly pink or red. Stalks are between10-18 inches in length and should be ‘twisted’ off at the base of the plant when harvesting. Rhubarb leaves are poisonous and should be immediately removed and discarded or added to a compost pile.
Strawberry Rhubarb Crumble Recipe
What’s needed:
Fruit Filling:
- 3 cups fresh strawberries, cut into large chunks
- 2 cups rhubarb, chopped
- 3 tablespoons flour
- 2/3 cup sugar
Crumble:
- 1 cup flour
- 1 cup packed brown sugar
- 1 cup quick-cook rolled oats
- 1 cup butter, cut into chunks
How to make Strawberry Rhubarb Crumble?
- Heat the oven to 350 degrees. Wash and chop your fruit for this recipe.
- Put the strawberries and the rhubarb in a large bowl with the 3 tablespoons of flour and 2/3 cup of sugar and stir.
- Pour the fruit mixture into a lightly greased 9×9 baking dish. A 13×9 baking dish also works well.
- Using a food processor with a pastry blade, add the crumble ingredients and pulse until blended.
- Pour the crumble mixture over the fruit and spread evenly.
- Bake the dessert for 45 minutes at 350 degrees.
Strawberry Rhubarb Crumble will be bubbly and crunchy and delicious! Top it with whipped cream and enjoy the sweet and tart combination of flavors in this wonderful early summer dessert. I know you’ll love it!
Strawberry Rhubarb Crumble
Ingredients
Fruit filling:
- 3 cups strawberries, cut into large chunks
- 2 cups rhubarb, chopped
- 3 tablespoons all-purpose flour
- 2/3 cup sugar
Crumble:
- 1 cup all-purpose flour
- 1 cup brown sugar, packed
- 1 cup rolled oats, quick-cooking
- 1 cup butter, cut into chunks
Instructions
- Heat the oven to 350 degrees. Wash and chop your fruit for this recipe.
- Put the strawberries and the rhubarb in a large bowl with the 3 tablespoons of flour and 2/3 cup of sugar and stir.
- Pour the fruit mixture into a lightly greased 9×9 baking dish. A 13×9 baking dish also works well.
- Using a food processor with a pastry blade, add the crumble ingredients and pulse until blended.
- Pour the crumble mixture over the fruit and spread evenly.
- Bake the dessert for 45 minutes at 350 degrees.
- Allow the crumble to cool slightly before serving. Recipe makes 12 servings.
Equipment
- 1 8×8-inch baking dish, or a 13×9-inch baking dish can be used