Strawberry Rhubarb Crumble {Perfect Summer Recipe}
Sweet & tart strawberries rhubarb crisp topped with golden crumble—this easy summer dessert shines with a scoop of vanilla ice cream!
There’s something about the combination of sweet strawberries and tart rhubarb that signals summer has arrived. Whether you picked your produce fresh from the farmers market or pulled it from your backyard garden, this strawberry rhubarb crumble recipe is the perfect way to showcase these vibrant seasonal flavors. With a bubbling fruit filling tucked beneath a golden brown crumble topping, every bite is the perfect pairing of tangy and sweet, warm and crisp.
If this is your first time baking with rhubarb, don’t worry—this crisp recipe is incredibly forgiving. The fruit mixture cooks down beautifully on the stove, creating a soft, jammy filling that contrasts perfectly with the buttery crumble. Served warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream, this dessert is a great way to close out a sunny evening—or to steal the show at your next cookout. Let’s break down exactly why this is one of our favorite rhubarb recipes and how you can make it your own.
Why You’ll Love This Strawberry Rhubarb Crisp
- Simple but stunning: This strawberry rhubarb crumble recipe looks and tastes impressive, but it’s made with easy-to-find ingredients and simple steps.
- Perfect for peak season: Strawberries and rhubarb are in their prime in late spring and early summer. This dish is a delicious way to celebrate the best of the season.
- Customizable: Prefer it a bit more tart? Add more rhubarb. Like a crispier topping? Let it bake an extra 5 minutes. You’re in control!
- Comforting and nostalgic: Like all great fruit crisps, it feels homemade in the best way—and your kitchen will smell amazing while it bakes.
- Versatile for serving: Serve warm or room temperature, with ice cream, whipped cream, or even yogurt for a breakfast twist.
A Breakdown of the Ingredients in Strawberry Rhubarb Crumble
For the Filling:
- 2 cups strawberries: Hulled and sliced; juicy and sweet.
- 1 cup rhubarb: Chopped rhubarb stalks bring brightness and a welcome tartness.
- 1 cup granulated sugar: Sweetens the tart fruit mixture.
- 2 tablespoons cornstarch: Thickens the fruit filling as it cooks.
- 1 teaspoon vanilla extract: Adds depth and warmth to the flavor.
- 1–2 tablespoons water (optional): Helps loosen the filling if it gets too thick on the stove.
For the Crumble Topping:
- ½ cup melted butter: Rich and flavorful, it brings everything together.
- 1¼ cups all-purpose white flour: The base of the dry ingredients for structure.
- 1 cup rolled oats: Adds texture and chew to the crisp topping.
- ¾ cup brown sugar (packed): Brings a caramel-like sweetness that complements the fruit.
- Pinch of salt: Enhances the overall flavor of the topping.
How to Make the Recipe
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or a 9-inch deep-dish pie plate.
- Cook the fruit mixture: In a medium saucepan, combine strawberries, rhubarb, sugar, cornstarch, and vanilla extract. Stir frequently over medium heat until the fruit softens and the mixture thickens—about 8–10 minutes. If it becomes too thick, add 1–2 tablespoons of water. Once thick but pourable, remove from heat and transfer to the prepared baking dish.
- Make the crumble topping: In a large bowl or mixing bowl, combine flour, oats, brown sugar, and a pinch of salt. Stir in melted butter until the mixture resembles large clumps of coarse crumbs.
- Assemble and bake: Sprinkle the crumble mixture evenly over the top of the fruit. Make sure the entire dish is covered in an even layer.
- Bake for 30–35 minutes until the topping is golden brown and the fruit is bubbling around the edges.
- Cool slightly at room temperature for 10–15 minutes before serving. Enjoy with a scoop of vanilla ice cream!
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How to Store the Recipe
This strawberry rhubarb crisp stores well, making it perfect for leftovers.
- Room Temperature: Cool the entire dish completely, then cover with foil or plastic wrap. Leave on the counter for up to 1 day.
- Refrigerator: Store in an airtight container or tightly covered baking dish for up to 4 days.
- Reheating: Reheat individual portions in the microwave for 30–45 seconds or warm the entire baking pan in a 325°F oven for 10–15 minutes.
Tips for Making the Recipe
- Fresh is best: Use strawberries and rhubarb in peak season for the brightest flavor and juiciest fruit filling.
- No fresh rhubarb? Frozen works too—just thaw and drain before cooking.
- Want extra texture? Add chopped nuts like pecans or almonds to the flour mixture for crunch.
- Pastry cutter tip: If you prefer cold butter over melted, use a pastry cutter or food processor to cut butter into the dry ingredients until crumbly.
- Lemon twist: A little lemon juice in the fruit mixture can enhance brightness and complement the tartness of the rhubarb.
- Don’t overbake: The topping should be golden brown, but not too dark—keep an eye on the last 5 minutes of baking.
Whether you’re a rhubarb rookie or a seasoned crisp connoisseur, this strawberry rhubarb crumble recipe is a great way to celebrate the best of summer. It’s simple, satisfying, and bursting with the nostalgic flavor of homemade fruit desserts. So grab a mixing bowl, a handful of fresh rhubarb, and get baking—this is one dish that deserves a spot in your seasonal favorites.
FAQs
Yes! You can prepare the fruit filling and the crumble topping separately and store them in the fridge. Assemble and bake just before serving for the best texture.
If rhubarb isn’t available, try using chopped tart apples, raspberries, or sour cherries. You won’t get the exact same tartness, but it’ll still be delicious.
You can freeze the unbaked crumble topping in a freezer bag for up to 3 months. The baked crisp doesn’t freeze as well, as the topping can lose its crunch.
Right out of the oven with a scoop of vanilla ice cream or cold with homemade whipped cream—both are incredible. Some even love it for breakfast with Greek yogurt!
Very close! Crumbles and crisps are often used interchangeably. The only difference is crisps may include nuts or slightly different topping textures. Both are great fruit desserts for summer.
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Strawberry Rhubarb Crumble {Perfect Summer Recipe}
Ingredients
Filling
- 2 cup strawberries hulled and sliced
- 1 cup rhubarb chopped
- 1 cup granulated sugar
- 2 Tbsp cornstarch
- 1 tsp vanilla extract
Crumble Topping
- 1 stick unsalted butter melted
- 1.25 cups all-purpose flour
- 1 cup rolled oats
- 3/4 cup brown sugar packed
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
- Make the filling on the stove: In a medium saucepan, combine strawberries, rhubarb, sugar, cornstarch, and vanilla extract all at once.Cook over medium heat, stirring often, until the fruit softens and the mixture thickens, about 8–10 minutes.
- If the filling gets too thick or sticky while cooking, add 1–2 tablespoons of water as needed to loosen it to your desired consistency.
- Once thickened but pourable, remove from heat and pour into the greased baking dish.
- Prepare the crumble topping: In a bowl, mix together the flour, oats, and brown sugar.Add the melted butter and stir until the mixture forms coarse crumbs.
- Assemble and bake: Sprinkle the crumble mixture evenly over the warm filling.
- Bake for 30–35 minutes, or until the top is golden and the fruit is bubbling at the edges.
- Let cool for 10–15 minutes before serving.