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)
Ingredients
- ¼ c sugar
- ½ c butter (good quality -omit salt if using salted butter)
- 1 ¼ c flour (preferably, organic, unbleached, unbromated)
- ¾ lb strawberries cleaned, hulled, and cut in half or quarters
- ¾ lb rhubarb washed, trimmed, cut into 1" pieces
⅓
c sugar- 1 ½ tsp corn starch
- 2 tsp lemon juice
- pinch salt
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
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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I just happen to have some rhubarb left in the freezer, and the Le Creuset would be great. I could use some new oven dishes!!
LeCreuset pans would be perfect for this recipe. Sounds to good to wait & see if I’ll win, going to have to make this now.
I would love to win the set of 2 Le Creuset baking dishes.
I will use the Le Creuset for many things, but immediately
for Ricotta Stuffed Shells and for the Strawberry Rhubarb
Crumble! I will be serving the Crumble with homemade
Custard yum!
Christina, thank you for your delicious recipes.
My husband absolutely loves strawberry rhubarb pie/crisp/crumble, so I would use a LeCreuset pan for that, to start. Can’t wait to try your crumble recipe!
i have alwys loved the combo of this fruit mix ~~it is such a classy old fashioned vintage recipe ~ they balance each other out so very well ~would look forward to making this exact crumble in the set of Le Creuset baking dishes also as classy as they come
I love the pans and tried a rhubarb blueberry pie recipe this year that was delicious! I would try a rhubarb blueberry crisp or a cherry crisp.
My spouse doesn’t like rhubarb. I’d use the pans to make an apple crumble to serve with that super simple custard recipe. Sound yummy! Thanks
… LeCreuset ! Yay! Perfect for strawberry 🍓 rhubarb everything! Your recipes are the best!