Strawberry Rhubarb Crumble is the ultimate spring dessert. Juicy strawberries and rhubarbs mixed with sugar and topped with a good crumble make this dessert simply delicious!
Juicy strawberries and tart rhubarbs, sweetened with a bit of sugar and topped with buttery crumble, are synonymous with spring in our family.
Spring has sprung and it’s time to make recipes with delicious fruit! Spring is all about making recipes loaded with fruit such as mixed berry granola parfait, or creamy strawberry swirl cheesecake bars. And with whatever delicious fruit that we have, we always try to make our favorite honey rose water fruit salad.
To me, nothing scream spring more than rhubarb. But, why does rhubarb season pass so quickly? I guess this year I need to buy more rhubarb and freeze the rest, so I can enjoy this strawberry rhubarb crumble more than three weeks per year!
How to make Strawberry Rhubarb Crumble?
Start with washing and drying strawberries and rhubarbs. It really depends on your taste and preference to see how much rhubarb and strawberries you would like to use, I usually go with half strawberries and half rhubarbs. If you would like your strawberry rhubarb crumble to be more sour than sweet, use more rhubarbs. Toss chopped strawberries and rhubarbs in with some sugar and vanilla and transfer them into the baking dish.
To make the crumble, mix flour and brown sugar in a bowl, add cold cubed butter and start rubbing it into the flour mixture using your fingertips or a fork until it resembles breadcrumbs. Top the rhubarbs and strawberries with the crumbles and bake in the oven until the fruit is cooked and bubbly and the topping is crisp and golden.
Can I make crumble with frozen fruit?
Why yes you can! It’s very easy to make crumble with frozen fruit, just mix the fruit with sugar and vanilla, top it with the crumble and bake until it’s fully cooked and golden.
You can even freeze batches of mixed strawberries and rhubarbs in Ziploc bags. Every time you crave some strawberry rhubarb crumble, just dump them in a bowl and it’ll take 20 minutes from start to finish.
What to serve strawberry rhubarb crumble with?
You can serve this tasty strawberry rhubarb crumble with a scoop of vanilla ice cream, a dollop of whipped cream or a drizzle of heavy cream.
I love to have this rhubarb crumble for dessert or breakfast! I mean, dessert for breakfast sounds pretty awesome, right?
Notes and tips for this strawberry rhubarb crumble recipe
- Use half all purpose flour and half old fashioned or quick oatmeal to add texture.
- If you don’t want to use sugar, use maple syrup instead of white and brown sugar in the recipe.
- For gluten free strawberry rhubarb crumble, use gluten free flour or replace all purpose flour with almond flour.
- You can make this crumble in small cast iron skillets or a large cast iron skillet. Or, you can make it in a large baking dish.
Strawberry Rhubarb Crumble
Strawberry Rhubarb Crumble is the ultimate spring dessert. Juicy strawberries and rhubarbs mixed with sugar and topped with a good crumble make this dessert delicious!
- 1 1/2 cup chopped rhubarbs
- 1 1/2 cup chopped strawberries
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all purpose flour
- 2 tbsp brown sugar
- 4 tbsp unsalted butter
- Vanilla ice cream
Preheat the oven to 350 F.
Mix rhubarb, strawberries, sugar and vanilla in a large bowl.
Divide the fruit mixture among two small (5 - 6 inch) cast iron skillets or one larger skillet.
Using a fork, mix flour, sugar and butter in a bowl until crumbs form.
Top the skillets with the topping and bake in the oven for 20 minute until fully cooked and bubbly.
Serve with vanilla ice cream.
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