Are you looking for a delicious and easy crumble recipe that can be made in a snap? Look no further than this strawberry rhubarb crumble recipe! It's packed with flavor, and will quickly become a staple in your diet. Plus, it's easy to make - so you can enjoy it any time of the week. So what are you waiting for? Get started and prepare to fall in love!
I'm just wrapping up a quick trip to Portland, Oregon - but I made this just before I left. You all know by now how I love a rustic, family-style dessert. And really, the list of desserts that fit the bill better than a simple fruit crumble is short. For those of you who've never attempted a crumble, it's quite simple. Start with fresh seasonal fruit, top it with crumbled dough, and into the oven it goes. Before you know it, golden-topped dollops of baked goodness are crisping up in a shallow sea of bubbling fruit. In this version I combined rhubarb, strawberry, and a splash of port wine with a buttery black pepper, pine nut and oat crumble. Sounds a bit fancy, but really, it couldn't be easier to make.
With this particular Strawberry Rhubarb crumble, you can prep the ingredients up to ahead of time if you like. Combine the dry ingredients, cover, and set aside. Chop the fruit, cover, and refrigerate. The rest of it comes together in a flash whenever you're ready to assemble the crumble and bake it off.
Enjoy the Strawberry Rhubarb crumble, I know many of you are seeing rhubarb and strawberries in your markets. Looking forward to sharing some highlights (and photos) from my Portland trip when I get back and get unpacked. -h
Strawberry Rhubarb Crumble
Feel free to experiment with the amount of sugar in this based on how sweet your berries are. For example, try it with ½ cup sugar tossed with the fruit, and make note - you might want it more/less sweet the next time around.
- butter for greasing skillet/pan (about 1 tablespoon)
- ¾ cup / 3 oz / 85 g spelt flour
⅔ cup / 3 oz / 85 pine nuts, lightly toasted
½ cup / 1.5 oz / 45 g rolled oats
½ cup / 2 oz / 60 g natural cane sugar
½ teaspoon fine grain sea salt
⅛ teaspoon freshly ground black pepper
⅓ cup / 2.5 oz / 75 g unsalted butter, melted - 1 tablespoon cornstarch
½ cup / 2 oz / 60 g natural cane sugar (or Muscovado sugar) - ½ lb. / 8 ounces / 225 g hulled medium strawberries, cut into quarters
- 12 ounces trimmed rhubarb, sliced into ¾-inch pieces
¼ cup / 60 ml port wine (optional)
Strawberry Rhubarb Crumble-Directions
- Preheat the oven to 375F / 190C, with a rack in the middle. Butter a 10-inch round gratin dish (pictured), or a 9x9 square baking dish.
- Combine the flour, pine nuts, oats, sugar, salt, and pepper together in a bowl. Use a fork to stir in the butter, squeeze into a few patties, then place in the freezer to chill at least ten minutes.
- Make the filling by whisking together the cornstarch and sugar in a large mixing bowl. Add the strawberries and rhubarb, and toss until evenly coated. Wait three minutes, add the port and toss again. Transfer the filling to the prepared pan, remove the topping from the freezer, and crumble across the top of the filling - make sure you have big pieces and small.
- Bake for 35 - 40 minutes, or until the topping is deeply golden and the fruit juices are vigorously bubbling. You'll want to let things cool a bit before serving, 20 - 30 minutes.
Serves a small crowd, 8 - 12 servings.
Prep time: 20 min - Cook time: 40 min
Strawberry Rhubarb Crumble
Ingredients
- butter for greasing skillet/pan about 1 tablespoon
- ¾ cup / 3 oz / 85 g spelt flour
- ⅔ cup / 3 oz / 85 pine nuts lightly toasted
- ½ cup / 1.5 oz / 45 g rolled oats
- ½ cup / 2 oz / 60 g natural cane sugar
- ½ teaspoon fine grain sea salt
- ⅛ teaspoon freshly ground black pepper
- ⅓ cup / 2.5 oz / 75 g unsalted butter melted
- 1 tablespoon cornstarch
- ½ cup / 2 oz / 60 g natural cane sugar or Muscovado sugar
- ½ lb. / 8 ounces / 225 g hulled medium strawberries cut into quarters
- 12 ounces trimmed rhubarb sliced into ¾-inch pieces
- ¼ cup / 60 ml port wine optional
Instructions
- Preheat the oven to 375F / 190C, with a rack in the middle. Butter a 10-inch round gratin dish (pictured), or a 9x9 square baking dish.
- Combine the flour, pine nuts, oats, sugar, salt, and pepper together in a bowl. Use a fork to stir in the butter, squeeze into a few patties, then place in the freezer to chill at least ten minutes.
- Make the filling by whisking together the cornstarch and sugar in a large mixing bowl. Add the strawberries and rhubarb, and toss until evenly coated. Wait three minutes, add the port and toss again. Transfer the filling to the prepared pan, remove the topping from the freezer, and crumble across the top of the filling - make sure you have big pieces and small.
- Bake for 35 - 40 minutes, or until the topping is deeply golden and the fruit juices are vigorously bubbling. You'll want to let things cool a bit before serving, 20 - 30 minutes.
If you are looking for a quick dessert that is perfect to serve as an afternoon snack or even on birthdays, then this Strawberry Rhubarb Crumble Recipe will do the job. It is easy to make and tastes amazing. Just like the name suggests, it has flavors of strawberry and rhubarb in every bite.
Did you like this recipe? Do share your thoughts in the comments section below.
Frequently Asked Questions
Does strawberry rhubarb crumble need to be refrigerated?
If you have any strawberry rhubarb crisp leftovers, they can be stored at room temperature. Simply place some plastic wrap over the pan and leave it at room temperature.
Why is my strawberry rhubarb crumble?
Any form of fruit crisp will typically have some liquid in it when it's still warm. Even though the juices are flowing, the heat has made them thinner. However, once it cools down, it should "gel" quite a bit if you used the appropriate amount of cornstarch.
How long can you keep rhubarb crumble?
The crumble (crisp) can be reheated in the microwave or oven and will keep in the fridge for up to 4 days. Prepared ahead of time and frozen (uncooked). It is best to freeze the fruit and topping separately (see info in the post above).
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