rhubarb and strawberry crumble recipe
The Best rhubarb and strawberry crumble recipe
I’ve been making rhubarb and strawberry crumble for years, and it’s always a hit with my family. The recipe is a classic, and it’s easy to see why it’s been around for so long.
The combination of tart rhubarb and sweet strawberries, topped with a crunchy oat and brown sugar crumble, is a perfect balance of flavors. I love that this recipe is also relatively healthy, as it uses fresh fruit and whole grains instead of refined sugars and white flour.
My kids adore helping me make the crumble topping, and they’re always excited to see the finished product. We often make this recipe for special occasions, but it’s also a regular part of our weekly meal planning.
Whether we’re serving it warm with vanilla ice cream or letting it cool completely before reheating it the next day, this crumble is always a treat. I’ve even started experimenting with different types of milk and sweeteners to make it more suitable for our dietary needs.
My husband loves that it’s easy to make in large batches, so we can enjoy leftovers for days. One of my favorite things about this recipe is how versatile it is – we can serve it as a dessert or even use it as a topping for yogurt or oatmeal.
The best part? It’s incredibly easy to make ahead of time and store in the fridge or freezer until we’re ready to bake it.
Rhubarb and Strawberry Crumble
A delightful summer dessert combining tart rhubarb and sweet strawberries with a crisp oat topping. This recipe is a must-try for any occasion.
🥘Ingredients
For the Filling
For the Crumble Topping
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Rhubarb and Strawberry Crumble Works
This rhubarb and strawberry crumble recipe is always a good idea for any occasion – whether we’re celebrating a special event or just need a comforting dessert after dinner.
One thing I love about this recipe is how easily it reheats – simply pop it in the oven at 350°F for about 20-25 minutes until warm and golden brown.
We often serve it straight from the oven with vanilla ice cream or whipped cream on top.
❓ Frequently Asked Questions About Rhubarb and Strawberry Crumble
Q: What type of rhubarb should I use?
A: For this recipe, you want to use fresh rhubarb stalks that are firm and have a nice color. Avoid using old or wilted stalks, as they can be too bitter and unpleasant to eat.
Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries if that’s what you have on hand. Just thaw them first by leaving them in room temperature for a few hours before using.
Q: How do I prevent the crumble topping from becoming too brown?
A: To prevent the crumble topping from browning too much, try baking it at a lower temperature (around 350°F) for a longer period of time (about 30-40 minutes). You can also cover the dish with foil during baking to reduce browning.
Q: Can I make this recipe without the oat topping?
A: While the oat topping is an essential part of this recipe, you can definitely make it without it. Simply omit the oat mixture and proceed with the rest of the recipe as instructed.
Q: Can I store this crumble in the freezer for later use?
A: Yes, you can store this crumble in the freezer for up to 3 months. Just thaw it overnight in the fridge before baking.
