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 use your strawberry Rhubarb crumble recipe for my Parfaits! your favorite yogurt (sometimes I even do frozen yogurt or frozen custard) and I am about to try it with chocolate pudding! I’ve also wondered if it would work with pineapple and strawberry instead of rhubarb. it’s not an easy ingredient to find where I live unfortunately.
Hi Annie, so glad you like it! Do you make and bake the topping on its own to use like a sort of granola? Regarding the pineapple, I’m honestly not sure since I’ve never tried it, but you could definitely do a strawberry/apple or strawberry/pear.
I would make apple and peach crisps in the le creuset baking dishes! They are beautiful!
Le Crueset all day! Perfect for your strawberry rhubarb crisp recipe! Love it with the custard… or peach cobbler… hmmm
Oh I do love a strawberry & rhubarb crumble .. even using frozen rhubarb from my local store when not on season.
A pumpkin dump cake would also be perfect with this Le Creuset dish as we head into faux fall here in south Texas.
To comment for the le creuset giveaway I started baking a whole lot more when Covid hit and have enjoyed every moment! One of my favorite things to make (and so easy) is cobbler! Love a good berry or peach cobbler. I’ve also signed up for your newsletter and look forward to reading!
Brava, Lara! Love to hear this, and good luck on the giveaway!
Buongiorno! The first thing that came to my mind is how beautiful your crumble toppings are! Mine never look as good as yours no matter how hard I try. 🤷🏼♂️ I love the strawberry-rhubarb filling… thanks for the recipe. I’m sure I’ve missed the deadline for the giveaway, but if I were to win… I would use one of the baking dishes to make a small lasagne for Mark and me, and the other to make a crumble and try your crumble topping once again.
You have not missed the deadline, David! Friday is the day! Good luck, you’re too kind!
Hi Christina,
I love reading your comments and trying your recipes!! How nice of you to do a giveaway!! i would choose the ice ball maker and I would use it to chill my Negroni cocktail. I love Campari and I enjoy my Negroni but regular ice cubes dilute it too quickly. The ice ball would be perfect!!
Hi Christina! Following up to your giveaway email for the le creuset set and would first like to say that this is such a thoughtful thing to do on top of writing/posting these recipes on a routine basis (which that alone is a gift!). I subscribed to your blog primarily because I started taking notes on my dad’s family’s pesto recipe, and a few notes turned into learning how to cook & bake a whole variety of our favorite Italian recipes during COVID. Ended up making a cookbook to print and give out to the entire family so we have them all to pass down. Will be sharing the word about your blog along with it. Thank you!! 😊
You are SO sweet to say/do this, Alyssa! Thank you so much, it really means a lot to me that you appreciate what I do. For lack of a better term, it’s my passion, and I can’t see myself doing anything else. Good luck on the giveaway! :)