Strawberry Rhubarb Crumble
A warm, tangy strawberry rhubarb crumble with a buttery oat topping—easy to make and perfect with vanilla ice cream.
Ingredients
Filling
- 4 cups strawberries hulled and halved (about 1 lb)
- 3 cups rhubarb sliced into 1/2-inch pieces (about 10–12 oz)
- ⅔ cup granulated sugar reduce if fruit is very ripe
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch salt
Crumble topping
- 1 cup old-fashioned oats
- ¾ cup all-purpose flour
- ½ cup light brown sugar packed
- ½ tsp ground cinnamon
- ¼ tsp salt
- 6 tbsp unsalted butter cold and cubed
- ⅓ cup chopped pecans or almonds optional
To serve
- Vanilla ice cream or whipped cream optional
Instructions
- Preheat oven to 375°F (190°C). Lightly butter an 8x8-inch baking dish or similar sized pan.
- In a large bowl, toss strawberries and rhubarb with granulated sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Let sit 5–10 minutes.
- Mix oats, flour, brown sugar, cinnamon, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs with some pea-sized pieces. Stir in nuts if using.
- Pour the fruit into the prepared dish and spread evenly. Sprinkle the crumble topping over the fruit, pressing lightly in places.
- Bake for 35–40 minutes until the topping is golden and the filling bubbles at the edges. Tent with foil if the top browns too quickly.
- Let rest 10–15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
- If using frozen fruit, add an extra tablespoon of cornstarch to the filling and increase baking time by 5–10 minutes.
- To make gluten-free, use 1:1 gluten-free flour and certified gluten-free oats.
- Assemble ahead and refrigerate for up to 24 hours before baking, or bake and reheat when needed.
Nutrition
Calories: 360kcalCarbohydrates: 52gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 150mgSugar: 30g
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