There’s nothing quite like a warm strawberry rhubarb crumble fresh from the oven—jammy, sweet strawberries melting into tangy rhubarb, all tucked beneath a buttery, crispy crumble topping. This easy strawberry rhubarb crumble recipe is the perfect way to celebrate strawberry season and rhubarb season with minimal effort and maximum flavor.
If you’ve ever loved strawberry rhubarb pie but didn’t want to deal with a pie crust, this is your answer. It’s a rustic, no-fuss dessert that comes together quickly using simple ingredients you likely already have in your kitchen.
Whether you love fresh strawberry desserts like shortcake or baked fruit crumbles, this recipe is a perfect seasonal treat.
Table of contents
- Why You’ll Love This Strawberry Rhubarb Crumble
- Strawberry Rhubarb Crumble vs Crisp (What’s the Difference?)
- Ingredients You’ll Need
- Easy Strawberry Rhubarb Crumble Recipe (Step-by-Step)
- Tips for the Perfect Crumble
- Variations
- Serving Suggestions
- Make-Ahead & Storage
- Recipe FAQS
- More Delicious Strawberry Recipes to Try
- Love This Recipe?
Why You’ll Love This Strawberry Rhubarb Crumble
This is truly the perfect dessert for spring and early summer, and here’s why:
- Easy recipe with simple pantry ingredients
- No pie crust required (great for beginners or first time bakers)
- A perfect balance of sweet and tart flavors
- Buttery crumble topping that bakes up golden brown and crisp
- Works with fresh rhubarb, frozen rhubarb, and juicy strawberries
- Versatile dessert: Serve warm with ice cream or make ahead.
- Ideal for special occasions or casual family desserts.
Pro Tip: Pre-cooking the fruit filling ensures it stays jammy and glossy without being watery.
If you love rustic fruit desserts, this crumble is easier than a galette or pie but just as flavorful.
Whether you’re baking for a special occasion or just want a cozy fruity dessert, this is one of those favorite rhubarb recipes you’ll come back to again and again.
Strawberry Rhubarb Crumble vs Crisp (What’s the Difference?)
A strawberry rhubarb crumble typically has a topping made from:
- all-purpose flour
- brown sugar
- butter
A strawberry rhubarb crisp, on the other hand, usually includes oats for a crunchier texture (like a crunchy oat topping).
Quick Summary:
- Crumble = soft, buttery, streusel topping
- Crisp = oat-based, crunchier topping
This recipe leans toward a classic crumble topping—rich, buttery, and slightly crisp on the edges.
Ingredients You’ll Need
Crumble Topping (for a buttery, crisp topping)
- All-purpose flour – Forms the structure for the crumble.
- Brown sugar – Sweetens and adds caramel notes.
- Kosher salt – Enhances overall flavor.
- Cold unsalted butter – Creates a flaky, golden brown topping.
- Ice water – Binds the topping without making it dense.
Fruit Filling (the jammy, sweet-tart center)
- Fresh rhubarb stalks – Brings tanginess and tart flavor.
- Fresh strawberries – Adds natural sweetness and juicy texture.
- Granulated sugar – Balances the tart rhubarb.
- Tapioca starch – Thickens juices for a glossy filling.
- Kosher salt – Highlights the sweetness and tartness.
- Vanilla extract – Adds warmth and depth.
Optional Flavor Boosters
- Lemon juice or orange juice – Brightens the filling naturally.
- Orange zest – Enhances aroma and adds citrusy notes.
Quick Tips for Ingredients:
- Butter should stay cold for crispy crumble topping.
- Rhubarb stalks should be cut into even inch pieces for uniform cooking.
- Tapioca starch is the best thickener for juicy fruit without making it gummy.
- Adjust sugar depending on how sweet your strawberries are for perfect balance.
Easy Strawberry Rhubarb Crumble Recipe (Step-by-Step)
Step 1: Prepare the Crumble Topping
- In a medium bowl, combine flour, brown sugar, and salt.
- Cut cold butter into small pieces and mix until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the mixture holds together when squeezed.
- Spread the topping on a sheet pan and freeze while preparing the filling.
Pro Tip: Cold butter is the key to a buttery, crisp topping.
Step 2: Prepare the Fruit Filling
- Remove from heat and stir in vanilla extract.
- In a saucepan, combine rhubarb, strawberries, sugar, tapioca starch, and salt.
- Cook over medium-high heat, stirring frequently, until thickened into a glossy, jammy fruit mixture (5–10 minutes).
Step 3: Assemble the Crumble
- Pour the hot filling into a baking dish, pie plate, or iron skillet.
- Crumble the topping evenly over the fruit in an even layer.
- Place the dish on a half-sheet pan lined with aluminum foil or parchment paper to catch drips.
Step 4: Bake
- Preheat oven to 425°F (220°C).
- Bake 20 minutes, or until topping is golden brown and filling is bubbling.
- Cool slightly on a wire rack, then serve warm with a scoop of vanilla ice cream if desired.
Tips for the Perfect Crumble
Prevent a Watery Filling
- Pre-cook fruit and use tapioca starch.
- Avoid overfilling the dish.
Achieve Crispy Topping
- Freeze crumble topping before baking.
- Keep butter cold and use coarse crumbs.
Balance Sweetness & Tartness
- Taste rhubarb and strawberries before baking.
- Adjust sugar for perfect dessert balance.
For more tips on handling butter and making homemade baking basics, check out our sourdough and pastry recipes.
Variations
- Individual Servings – Divide the filling into 8 oven-safe ramekins and reduce the baking to 15-20 minutes.
- Strawberry Rhubarb Crisp – Add oats for a crunchy oat topping.
- Gluten-Free – Use free flours in the topping.
- Citrus Twist – Add lemon juice or orange zest.
- Crumble Bars – Press half the topping as a base and pre-bake it, layer fruit, then finish with remaining crumble.
For a different twist, try our strawberry rhubarb galette, another favorite rhubarb recipe.
Serving Suggestions
- Serve warm with vanilla ice cream, whipped cream, or yogurt.
- Pair with creamy Homemade Strawberry Ice Cream.
- Perfect for a cup of tea or special occasion dessert.
- Highlight seasonal fruit from farmers markets for maximum flavor.
Quick Summary: This is a delicious strawberry rhubarb crumble that’s buttery, jammy, and perfect for spring or summer.
Make-Ahead & Storage
- Crumble topping – Freeze up to 6 months.
- Fruit filling – Store in fridge 3 days or freeze 6 months.
- Assembled crumble – Refrigerate 3 days; reheat before serving.
Leftover crumble can be wrapped in foil and kept at room temperature for up to 1 day or refrigerated for up to 3 days. It is best eaten warm so reheat it before serving.
The sweet crumble topping can be made ahead of time and frozen in a freezer bag for up to 6 months.
The fruit filling can be precooked ahead of time, cooled to room temperature then stored in an airtight container and refrigerated for up to 3 days or frozen for up to 6 months. If frozen, thaw the filling in the refrigerator before proceeding with the next step in the recipe.
Recipe FAQS
It is better to prepare the crumble topping and precook the filling and freeze them separately than to freeze a crumble after it’s baked. The topping and precooked filling can both be frozen for up to 6 months. Thaw the filling in the refrigerator then proceed with the recipe and use the topping straight from the freezer as is done in the recipe.
Fruit crumbles and crisps both have a streusel topping but crisps include rolled oats which make a crispier topping. Cobbler is made with biscuit/scone or cake-like batter topping.
Yes, pre-cooking ensures thick, jammy fruit without excess rhubarb juice.
Yes, use frozen rhubarb instead of fresh. Learn the proper way to freeze rhubarb from your garden in my how to freeze rhubarb post.
Keep butter cold, freeze topping, and bake until golden brown.
No, just trim the ends and cut into inch pieces.
Use a sheet pan under the baking dish to catch drips and bake evenly.
Yes! Press part of the crumble as a base and pre-bake it, layer filling, then top with remaining crumble.
The easiest method to make gluten free strawberry rhubarb crumble is to simply replace the flour in this recipe with a 1-1 gluten-free flour blend.
Swap butter with a vegan butter replacement in equal amounts. The crumble pictured is vegan and made with vegan butter. I mainly use Country Crock Plant Butter for vegan baked goods.
There are different varieties of rhubarb and some have stalks that stay green or just show a tiny bit of red. Victoria rhubarb has greenish stalks while Crimson Red rhubarb, which is what is shown in this recipe, has bright red stalks that retain their vibrant color when cooked. The color does not affect the taste.
More Delicious Strawberry Recipes to Try
- Strawberry Shortcake Cake
- Strawberry Rhubarb Galette
- Vegan Strawberry Rhubarb Frangipane Galettes
- Vegan Strawberry Jam Ice Cream (Dairy Free)
- Strawberry Elderflower Gin Smash
- Vegan Lilac Strawberry Shortcake
- Strawberry Icebox Pie | Vegan
- Recipe: Vegan Strawberry Rhubarb Wheat Bran Crumb Top Muffins
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Easy Strawberry Rhubarb Crumble | Buttery & Jammy Dessert
Ingredients
Crumble Topping
- 210 g all-purpose flour (1 1/2 cups)
- 100 g brown sugar (1/2 cup)
- 1/4 tsp kosher salt
- 114 g cold unsalted butter (8 tbs)
- 3 tbs ice water
Fruit Filling
- 370 g rhubarb (4 large stalks, trimmed and leaves removed)
- 455 g strawberries (1 lb)
- 150 g granulated sugar (3/4 cup)
- 15 g tapioca starch (2 tbs)
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
Instructions
Crumble Topping
- First combine flour, brown sugar and salt together with a fork in a medium bowl. Then cut cold unsalted butter into roughly half-inch pieces.
- Rub the butter pieces into the dry ingredients with your fingertips or use a pastry cutter until the mixture resembles coarse breadcrumbs with some pea-sized pieces.
- Stir in ice water 1-tablespoon at a time with the fork until the mixture starts to clump together. You’ll about 3-4 tablespoons depending on your environment. The mixture should hold together when you squeeze it but fall apart into clumps. Remember: you can always add more water but can't take it away.
- Spread the crumble topping onto a quarter sheet pan and place it in the freezer to firm up while you prepare the filling.
Fruit Filling
- Preheat the oven to 425˚F/220˚C. Cut the rhubarb stalks into half-inch thick pieces and add them to a medium saucepan. Remove the stems and tops of the strawberries and halve or quarter them depending on their size. Tiny berries can be kept whole. Add them to the saucepan with the rhubarb.
- Add the sugar, tapioca starch and salt to the saucepan and stir the mixture with a silicone spatula to evenly coat the fruit.
- Bring the fruit mixture to a low boil over medium-high heat stirring frequently so the fruit doesn't burn on the bottom before its juices release and the sugar dissolves. Let the filling bubble and thicken for 5-10 minutes until it is glossy and thick but still pourable. Stir in the vanilla extract off of the heat.
Bake
- Pour the hot filling into a large shallow tart pan without a removable bottom, pie plate, cast iron skillet or baking dish.
- Take the crumble mixture out of the freezer and crumble it over the hot filling, covering it in an even layer. Place the baking dish onto a half-sheet pan lined with parchment paper or aluminum foil to catch any drips.
- Bake the strawberry crumble for 20 minutes or until the buttery topping is golden brown and crunchy and the filling is bubbling up at the sides.
- Serve the crumble hot from the oven. Use a large serving spoon to cut into the crumble and dish it out into bowls. Optionally top each serving with a scoop of vanilla cream.
Video
Notes
- Leftover crumble can be wrapped in foil and kept at room temperature for up to 1 day or refrigerated for up to 3 days. It is best eaten warm so reheat it before serving.
- The crumble topping can be made ahead of time and frozen in a freezer bag for up to 6 months.
- The fruit filling can be precooked ahead of time, cooled to room temperature then stored in an airtight container and refrigerated for up to 3 days or frozen for up to 6 months. If frozen, thaw the filling in the refrigerator before proceeding with the next step in the recipe.
Kaity
Test
Kathy C
How much sugar for the filling? Missing on ingredient list.
Kaity Farrell
Ah! 150g sugar or 3/4 cup. Just fixed it. Thanks for catching that!