This is the best strawberry rhubarb crumble ever, no foolin’. Sure I can be a bit generous in my praise at times, but trust me on this one. Go make this dessert now. Skip ahead to the recipe. I’ll wait.
I made this dessert a while ago and I can’t believe that I haven’t posted it until now. Not only is it the very best crumble that I have ever made, but it’s so perfect for this time of year when local rhubarb and strawberries have started to appear at farmer’s markets around town. Throw a scoop of ice cream on top and hot-diggity-dog! Or spoon some into a bowl of hot Scottish oats the next morning and make your breakfast cry out for more.
I adapted the recipe from Smitten Kitchen and it will definitely turn into a staple for all kinds of fruit come summer and fall. I can imagine some pretty amazing magic with nectarines, raspberries and blueberries in July. But for now, I’ll just have to look fondly at these photos and drool slightly over my keyboard.
strawberry rhubarb crumble
4 stalks rhubarb, diced
3 c strawberries, quartered
juice of one small lemon
1/4 c sugar (I used fruit sugar)
3 T cornstarch
1 c flour
1 t baking powder
1 T brown sugar
3 T raw sugar
zest of one lemon
1/4 c melted butter + 1 T olive oil
1/4 c chopped walnuts
Preheat oven to 375F. Add the rhubarb and strawberries to a casserole pan, tossing with the sugar, cornstarch and nutmeg. Squeeze in lemon juice and stir to combine. Set aside.
In a small bowl combine all the topping ingredients, except walnuts. Using a wooden spoon, stir everything until clumps form. Use your hands to scatter the topping evenly over the fruit. Sprinkle top with walnuts. Bake for 45 minutes until the topping is golden and the fruit have created a bubbly sauce. Cool slightly and serve with ice cream.
Ok, ok, drooling now. I just wish the rhubarb & strawberries in my garden were further along so that I could go out and pick what I need for this!
I made strawberry rhubarb muffins this week and luckily have leftovers. Crumble it is!
I made a strawberry rhubarb crumble this week – but had to tell my hubby it was just a strawberry one. He ate the whole lot even though he says he hates rhubarb
You've come very close to making a convert out of me, as I dislike rhubarb but I love crumbles. I've seen rhubarb at the market but have never yearned for its tartness. You have succeeded in making me drool over my keyboard too!
Twist my arm…fine, I'll make it. 🙂
Woohoo! I have been waiting for this recipe ever since you talked about having it for breakfast. My goodness, that looks fabulous. How dreamy it would be with peaches.
You've got me sold! Looks SO GOOD!!! And over oatmeal!! Bring it on!
As I usually add brown sugar and jam to my hot cereal, topping it with this crumble is a grand idea!
I love how you put a scoop of the crumble on oatmeal! Looks delicious.
Yummmm…this does look good. I haven't tried the rhubarb and strawberries together in years. I am going to have to get busy before the rhubarb is out of season.
I had some local strawberries this weekend…. they were sooo good. But I would have to have a lot more if I was going to cook with them, they are so good raw. I love the idea of this crumble, so perhaps I will stock up this weekend and get baking.
It saddens me that I read this post right at the beginning of my workday. Now I have 8 hours to think about those delicious looking photos before I can do anything about it!
Rhubard works just beautifully in crumbles – this recipe sounds delicious!
Dude. I need to make that immediately.
Just wanted to say I love your blog…although it would be fine if it was just about sandwiches!
Your blog and a couple of others I follow inspired me to start my own at:
Stop on by!
This sounds awesome – my parents used to have rhubarb, and we would eat it all summer and even though we were poor we always had rhubarb crisp.
My friend introduced me to the heavenly combination of rhubarb and rosemary – have you tried it? You ought to.
I just got a load of free rhubarb from a lady on kijiji! Can't wait to start baking!
try tossing a generous glug of vanilla in with the rhubarb/strawberries… heaven!
YUM! I love strawberry rhubarb crumble — and putting it on oatmeal the next day??? Genius!
I just made this crumble, one for us and one for a neighbor who'd just had surgery, and it was amazingly good. I love the idea of spooning some over oatmeal for breakfast.
too bad i can't get rhubarb here… =(
Hey Kickpleat i sent you an email, i don't know if you got it. Please let me know. I want to interview you for my blog.=)
this looks great! putting it on oatmeal is a great idea too
Hit diggity dog, indeed. But what really got me was the thought of rhubarb crumble sinking into a bowl of oatmeal. If it's mixed with oatmeal it's health food, right?
I just made this and it's freaking amazing. Thanks! 🙂 -Annie
approximately how many cups do you think 4 stalks is??i pick it and chop it up and put it in a bag and chuck it right into the freezer, so i am not sure how much that would be. this looks delish! i never thought of putting it on oatmeal
YUM! You're making my stomach growl! Oh wait, that's a good thing. Thanks for the recipe and love your blog.
that looks so tasty. I just made 2 pies and I think they will be great on oatmeal. Thanks for the idea!
that look s good ^^ love the strawberry rhubarb combination :-)! XOXO
I LOVE desserts that can double as breakfast, and you just can't beat that strawberry rhubarb combo. Looks like heaven!
That is all.
Yum. The crumble looks terrific.
Daily Spud, I think the wait will be worth it!
Terry, it's such a great combo, get to it 🙂
Jo, hooray for leftovers & crumble!
Haha, foolin' is always good 😉
Bijoux, try mixing it with the strawberries, I'm sure you'll love it!
Okay, Beth, I hope you made it already.
Tara, I think it would be sooo good with peaches & raspberries!
Stephchows, yes, over oatmeal was a stroke of genius.
Jessica, it's hard but you'll make it through!
Jen, I used to do the same, no more!
Thanks, eatme, it's so great with a scoop of crumble!
Hag, I've got to stock up on berries! My frozen stash is all used up!
Rebekka, go ahead. It's amazing.
Thanks John for stopping by! Glad I could inspire 🙂
Emvandee, sounds brilliant!
Hanne, awesome score!
Wendy, sounds amazing.
I agree, cookie pie 🙂
Yay, glad you loved it, Lynn!
Karen, I sent you an email back 🙂
Rita, this was a great dessert and an even greater breakfast.
Annie, so glad you loved it.
Susan, hmmm, I'm pretty willy nilly, so whatever you feel looks right – 3-4 cups worth?
Thanks Lori 🙂
Justine, pie in oatmeal? Awesome.
Gine, it was so good. I'm already dreaming of next time.
Jodye, heaven indeed.
Jd, what you said.
twoveganboys, and easy to make vegan. So it's extra perfect.
Hello-I am going to make this-but am not sure about your reference to fruit sugar-what is that?
chocolateandcroissants at yahoo dot com
esme, you can just use regular white granulated sugar and be fine. When I made this, all I had was fruit sugar (which is a sugar used more commonly for making jam) so that is what I used instead. You'll be fine with regular white sugar.
Holy Moly!!! That looks so good! I NEED to make this!
I probably should have cooked it a little longer, but there were 9 hungry adults waiting for their share of the goods. And for the record, I did not hear one single complaint about this dessert. It was a huge hit. Thanks!!
I'm not going to argue, Sarena, yes you do!
Leanna, so glad you & your family/friends enjoyed this dish!
I've now made your recipe twice for friends in the past three weeks. Thank you sandwiches; everyone does indeed like you.
I just used your filling recipe for my own crisp – super tasty! Thanks for sharing. Yummmmmm!
hefk, thanks a ton 🙂 Glad you loved this recipe to try it out many times!!
Kimberlyblue, glad you enjoyed it!
How many cups is 4 stalks of rhubarb? I already sliced mine up and froze them and am dying to make this!
This was absolutely scrumdiddlyumptious.
Thanks so much for the recipe!
I posted about it on my blog and mentioned you a few times…some synchronicity involved. 🙂
Oooo yeaaahhh, so perfect right now (for us in the South anyway!). Btw, apple and rhubarb is spectacular, especially with a little ground ginger in the topping. Not much to look at but so, so tasty
I’m going to attempt to make this with gluten free flour. Do you have any advice about using gluten free flour? Ie) I’ve read that for every cup of regular all purpose flour, you should use something like 2/3 cup gluten free? Maybe i’ll just use mostly gluten free oats with a little g-f flour and call it a crisp? The recipe looks perfect for me otherwise! Thanks!
Jen, as the flour is only for the topping, I think you should be fine here. All you want is a good mixture between the butter/sugar/flour. You can be off a little and it still will be delicious!