Strawberry Rhubarb Crumble (with Easy, 3 Ingredient Topping)
Strawberry rhubarb crumble is a classic, but this recipe is the best! You’ll receive rave reviews for the pie filling, and the easy 3 ingredient crumble topping!
If you love strawberries paired with rhubarb, you’re in for a treat!
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This recipe is one that my mother learned to make when she moved to Scotland from Italy. Everyone in Scotland makes fruit crumbles, so you can rest assured, it’s a fabulous and simple recipe.
Traditionally, custard is served with apple crumble in the UK, and it pairs beautifully with this strawberry rhubarb crumble, as well. The recipe for homemade custard is easy, and I’ll add the printable card below if you would like to try it.
However, I know that ice cream trumps custard in the US, so I opted for showing two servings: one with heavy cream and one with vanilla ice cream.
What Makes This Strawberry Rhubarb Crumble Recipe So Good?
Simplicity is why this strawberry rhubarb crumble is the best recipe you’ll find. The strawberry rhubarb filling is not too sweet, or too thick or too runny, and the crumble topping is made from only three ingredients: butter, flour and sugar. It is also delightfully crunchy and not too sweet, as well. I love crystal glasses for serving desserts.
And before we get to the recipe, I must add, if you are a rhubarb fiend like me, you’ll want to peruse this lovely list of rhubarb recipes that I have compiled and save it to your desktop!
This rhubarb cobbler is simply divine, as well!
Now, where is that rhubarb emoji?!
Strawberry Rhubarb Crumble
recipe by Christina Conte serves 8
FULL PRINTABLE RECIPE BELOW
as always, I highly recommend using a scale
Make the Fruit Filling.
Prepare the strawberries and rhubarb.
Add the sugar.
Choose whether you want to precook the fruit or not. If you’re in a hurry, skip this part, the crumble will still turn out perfectly.
Pour the filling into a pie dish or baking dish.
Make the Crumble Topping
Cut the flour and butter together, then toss in the sugar. Yes, it’s that easy!
Spread the crumble topping evenly over the strawberry rhubarb filling in the pan.
Bake as directed. Allow to cool slightly (or completely) before serving.
Serve the Strawberry Rhubarb Crumble.
You can choose to serve it hot, warm or cold. I like it every way!
Add a scoop of vanilla ice cream, some cream or custard, as desired.
I must admit, I’m not a big fan of ice cream, so it’s a nice pour of heavy whipping cream (unwhipped, or whipped, but without added sugar) for me.
What is your favorite way to serve a crumble? If you enjoyed this recipe, please leave a review in the recipe card below. If you have a question or comment, please ask or leave it in the comments below (I cannot respond to reviews, sadly).
Strawberry Rhubarb Crumble (with Easy, 3 Ingredient Topping)
A classic British crumble that's not too sweet.
Ingredients
- 1/4 c (55 g) white sugar
- 1/2 c (110 g) or one stick) good quality butter
- 1 ¼ c (170 g ) good quality flour
- 1.25 lbs (560 g) strawberries and rhubarb
- (⅓ c (60 g) sugar
- 1 ½ tsp corn starch
- 2 tsp lemon juice
Instructions
Make the Fruit Filling.
- See the recipe card below.
Make the Crumble Topping
- Cut the butter into the flour with two knives until the pieces of butter are quite small.
- Finish off mixing the butter into the flour with the tips of your fingers, until it resembles a "crumble" mixture.
- Stir in the sugar.
- Place the fruit in a baking dish or individual ramekins and top with a generous amount of the crumble. If using ramekins, place on a baking tray.
- Bake for approximately 25 minutes at 400°F (205°C) or until fruit is bubbling and top is golden brown.
- Serve hot, warm or cold. Add a scoop of vanilla ice cream, some cream or custard, as desired.
Notes
- Measurement isn't critica: :2 pint baskets of strawberries and 2 large rhubarb stalks are great.
- Use more strawberries or more rhubarb instead of a 1:1 ratio, if you like a fruit more than the other, but be sure to adjust the sugar. If you add more rhubarb, you will need more sugar and vice versa.
- I must admit, I'm not a big fan of ice cream, so it's a nice pour of heavy whipping cream (unwhipped, or whipped, but without added sugar) for me.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 420Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 49mgCarbohydrates: 78gFiber: 4gSugar: 5gProtein: 10g
Nutrition information is only estimated.
Strawberry Rhubarb Pie Filling (2 Ways: No-Cook and Easy 5 Minute Cooked Recipe)
Ingredients
- ⅔ cup sugar (more or less as desired)
- 3 tsp corn starch
- 1 lb rhubarb (chopped)
- 1 lb whole strawberries (hulled and cut into pieces about the same size as the rhubarb)
- 1 Tbsp lemon juice
Instructions
Raw strawberry rhubarb pie filling:
- Put the chopped fruit into a large bowl. Mix the corn starch and sugar in a small bowl.
- Toss the sugar mixture into the chopped strawberries and rhubarb along with the lemon juice.
- Use as required in your pie, cobbler, crisp, crumble or other baked goods. (CONTINUE BELOW FOR COOKED FILLING RECIPE.)
Cooked strawberry rhubarb pie filling:
- Place the mixture into a pot over medium heat, then increase as the fruit begins to cook.
- Bring to a boil and stir gently until the corn starch thickens the sauce and then remove from heat immediately. Do not cook for more than a few minutes.
- Use as desired, such as a topping for pancakes, desserts, cheesecake, ice cream, etc. Refrigerate any leftovers.
Notes
- Adjust the sweetness by increasing or decreasing the sugar.
Nutrition
Real, Homemade Custard
Ingredients
- 1 ¼ cups whole milk
- ½ vanilla bean (or a few drops of vanilla)
- 2 egg yolks
- 2 tsp sugar (more or less, as desired)
- 1 tsp corn starch
Instructions
- Split open the vanilla bean and place in a small pot along with the milk. Heat over medium low heat, meanwhile, prepare the rest of the custard.
- In a small bowl, whisk the yolks, sugar and corn starch together until well combined.
- When the milk begins to simmer, remove the vanilla bean and pour about half a cup of hot milk into the egg mixture, whisking quickly. Add the rest of the milk, then whisk and return to the pot.
- Heat over medium heat and continue stirring, taking care that the custard doesn't stick or burn, using a wooden spoon is best at this point (the photo below is before I switched to the wooden spoon)! Add the vanilla extract if not using the vanilla bean. Continue to stir until the custard begins to thicken.
- Remove from heat, use as desired. If pouring over a dessert, use immediately.
Notes
- Using vanilla bean is far superior in flavor.
- Add less sugar to start, then add more to taste.
Nutrition
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A keeper:)
We grow rhubarb in our garden because we love it so much.
I didn’t have it growing up, but my Swiss husband did, and now, I love it too.
I just bought some Italian plums so would like to try adapting the strawberry rhubarb crumble to use my plums. The Le Crueset pans would sure come in handy!
I also bought a big pack of strawberries anc my rhubarb is ready to pick! Can’t wait to use my first rhubarb crop from my little garden for your dessert.
The timing of this is perfect. My dad (RIP 7~13~2009) loved Strawberry Rhubarb pie, and I was just thinking about him last month, as I do every July 13th! He and my mom always had an amazing garden, and were very much Homesteaders, before it was popular. They would often grow rhubarb, and as a kid, I didn’t have a palette for it yet. Flash forward to 2022, and my palette definitely has a taste for Strawberry Rhubarb anything,
I look forward to a lovely new Le Creuset baking set to enjoy your delicious recipe, and many more in the Fall season just around the corner.
This is sweet, and I’m glad strawberry rhubarb pie has a connection to your beloved dad. I’m glad you came over to the other side with rhubarb! Good luck with the giveaway!
I would love to win the Le Cruset baking pans. I would make the Strawberry Rhubarb Crumble and would try it with the custard. Looks delicious.
For the crumble what no sugar sweetener would you use. I am diabetic and for the last six months I have to tied to eliminate sugar. Love rhubarb. Since I live in Canada I would not take a give away. No use for the ball.
I don’t know anything about non-sugar sweeteners, I’m afraid, Laurie. :( Is there one you use in baking? Hopefully that would work.
Non-sugar sweetener: Sweet Leaf stevia. It tastes the best without any odd after flavor. I’ve tried many sugar substitutes and this is the one that works the best.
Thanks so much for this, Tamra!
Would love to win the baking dishes, would come in handy for the holidays, and of course would be trying your recipe for the Strawberry Rhubarb crumble, looks delicious, plus my family loves rhubarb…
Sounds fantastic! Good luck!
I would love to win the baking dishes, and would certainly give the crumble a go since I love rhubarb. Custards are a favorite, too, like flan, creme brulee, bread pudding. In fall and winter the bakers would make some nice pot pies.
I would love to win the set of 2 Le Creuset baking dishes. They look great! I would use it to make so many different dishes, but would start with this Strawberry Rhubarb crumble recipe!
Yay, Linda! Best of luck!
Have not made as yet, but love anything rhubarb. Would love to win cookware. I live in senior housing and I am always cooking for those who can’t. I love to cook.