Easy Strawberry Rhubarb Crumble | Buttery & Jammy Dessert
Warm, buttery, and jammy, this easy strawberry rhubarb crumble recipe is the perfect spring or summer dessert. Crispy crumble topping meets sweet strawberries and tart rhubarb for a fruit-filled treat everyone will love. Serve it with a scoop of vanilla ice cream for the ultimate indulgence.
Servings: 8 people
Calories: 353kcal
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.
Nutrition
Serving: 1portion | Calories: 353kcal | Carbohydrates: 59g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 154mg | Potassium: 270mg | Fiber: 3g | Sugar: 34g | Vitamin A: 410IU | Vitamin C: 37mg | Calcium: 67mg | Iron: 2mg