If you’re ready for a dessert that just radiates sunshine, you’re going to adore this Strawberry Rhubarb Crumble Delight! Imagine bubbling sweet-tart fruit tucked under peaks of crispy, golden crumble. This dreamy treat is the poster child for spring and summer baking, but honestly? It’s irresistible any time of year.
Why You’ll Love This Recipe
- Spectacular Fruit Flavor: Fresh strawberries and rhubarb create the ultimate sweet-tart magic in every single bite.
- No-Fuss Crumble Topping: You don’t have to fuss with pastry—just mix, chill, and sprinkle for a crunchy, golden crown.
- Crowd-Pleasing and Versatile: It’s perfect for family dinners, summer picnics, or when you want to treat yourself on a cozy night in.
- Incredibly Simple to Make: If you’ve got a bowl and a spoon, you’re basically halfway to crumble heaven—no fancy equipment needed!
Ingredients You’ll Need
Strawberry Rhubarb Crumble Delight comes together with a handful of humble, yet powerhouse ingredients. Every single component here plays a starring role, from the bright fruit to the buttery crumble, and the magic is in how these basics transform into something memorable.
- All-Purpose Flour: Provides the structure and crunch for that irresistible crumble topping.
- Brown Sugar: Adds deep caramel notes and pairs beautifully with the zestiness of rhubarb.
- Kosher Salt: A little salt enhances the flavors in both the fruit and the topping—don’t skip it!
- Unsalted Butter (cold): Ensures your crumble is flaky and golden; cold butter is the key to the best texture.
- Ice Water: Just a splash brings the crumb together without making it soggy.
- Rhubarb (fresh): Provides the signature tartness—trimmed and sliced for even baking.
- Strawberries (fresh): Next-level sweetness and a gorgeous pink hue that makes the filling burst with color and flavor.
- Granulated Sugar: Sweetens the fruit and balances the rhubarb’s tang, helping to yield a glossy, irresistible filling.
- Tapioca Starch: Thickens the filling so it’s juicy but not runny; you can substitute with cornstarch in a pinch.
- Vanilla Extract: A splash at the end deepens all the fruity flavors.
Variations
Strawberry Rhubarb Crumble Delight is endlessly flexible, making it easy to adapt to your pantry, seasonal produce, or dietary needs. Have a little fun and make it your own—see which version becomes your new favorite!
- Gluten-Free Crumble: Swap the all-purpose flour for your favorite gluten-free blend—bonus points for adding a handful of almond flour for extra richness.
- Berry Mix-Up: Add blueberries, raspberries, or even blackberries alongside the strawberries for a mixed berry twist.
- Nutty Crunch: Toss some chopped almonds, pecans, or walnuts into the crumble for extra crunch and nutty flavor.
- Zesty Citrus: Grate in a little lemon or orange zest to the fruit filling to brighten up the flavor even more.
How to Make Strawberry Rhubarb Crumble Delight
Step 1: Make the Crumble Topping
In a medium bowl, combine all-purpose flour, brown sugar, and salt with a fork. Add your cold butter (cut into half-inch cubes) and work it in with your fingertips or a pastry cutter. Keep pinching until everything looks like buttery, sandy pebbles, with both fine bits and some larger clumps. Drizzle in the ice water, a tablespoon at a time, stirring with a fork until it barely holds together when squeezed. Pop the finished crumble mixture onto a tray and into the freezer so it firms up while you tackle the fruit filling.
Step 2: Prepare the Fruit Filling
Preheat your oven to 425˚F (220˚C). Chop the rhubarb into half-inch pieces, and halve or quarter your strawberries—leave the baby ones whole for bursts of jammy sweetness! Mix the fruit together in a saucepan, then add sugar, tapioca starch, and salt. Turn the heat to medium-high, and stir the fruit frequently as it comes to a gentle boil. You’ll see the fruit soften, release juices, and the sauce turn glossy and thick in about 5-10 minutes. Take it off the heat and blend in the vanilla extract for that extra luscious aroma.
Step 3: Assemble and Bake
Spoon the hot filling into your baking dish—think a pie plate, shallow tart pan, or a trusty cast iron skillet. Retrieve your crumble mixture from the freezer and scatter it generously over the bubbling fruit. Place the whole shebang on a parchment or foil-lined baking sheet (trust me, the occasional dribble is a badge of honor). Bake for 20 minutes or until the top is golden and crunchy and the filling is cheerfully bubbling at the sides.
Step 4: Serve!
This is the grand finale: let your Strawberry Rhubarb Crumble Delight cool for a few minutes (if you can wait!) and then dive in with a big spoon. Dish it into bowls and, for the classic touch, crown each serving with a generous scoop of vanilla ice cream or softly whipped cream. Heaven!
Pro Tips for Making Strawberry Rhubarb Crumble Delight
- Get Your Butter Super Cold: Slice and chill your butter before you start—frosty butter gives you the ultimate flaky, crispy crumble.
- Don’t Skimp on the Thickener: Tapioca starch keeps your filling luscious and just set—no soupy bottoms here!
- Freeze the Crumble Topping: That quick freeze will help your topping stay in perfect clumps and brown beautifully, rather than melting into the filling.
- Taste Your Fruit: If your strawberries are extra sweet or your rhubarb is milder, feel free to adjust the sugar for perfect balance every time.
How to Serve Strawberry Rhubarb Crumble Delight
Garnishes
For the dreamiest finish to Strawberry Rhubarb Crumble Delight, top each serving with a scoop of vanilla ice cream or a dollop of softly whipped cream. A little dusting of powdered sugar adds an elegant touch, and if you really want to impress, garnish with a few mint leaves for a pop of fresh color.
Side Dishes
This crumble shines as a dessert centerpiece but also loves a brunch spread. Pair it with fresh fruit salad, creamy Greek yogurt, or even some crisp bacon for a salty-sweet contrast. However you serve it, Strawberry Rhubarb Crumble Delight is sure to steal the show!
Creative Ways to Present
Individual ramekins or mini cast iron pans make for picture-perfect single servings—no sharing required! You can also layer the crumble into parfait glasses with extra whipped cream for a beautiful, make-ahead party treat. If you’re feeling whimsical, try serving warm crumble between two cookies for a playful ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
Any leftover Strawberry Rhubarb Crumble Delight will keep beautifully in the fridge for up to three days. Just cover the pan with foil or transfer into an airtight container to preserve all that fruity freshness and crumble crunch.
Freezing
You can freeze the fully baked crumble (let it cool completely first) for up to a month—just wrap it tightly in a double layer of plastic and foil. For even more flexibility, freeze your unbaked crumble topping and whip up a quick batch of Strawberry Rhubarb Crumble Delight anytime the craving hits.
Reheating
To recapture that fresh-from-the-oven magic, warm leftovers in a 350°F oven for about 15 minutes, or zap individual servings in the microwave for a minute. This helps bring back the deliciously bubbly fruit and a crisp crumble top.
FAQs
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Can I use frozen fruit in Strawberry Rhubarb Crumble Delight?
Absolutely! You can make Strawberry Rhubarb Crumble Delight with frozen strawberries and rhubarb. There’s no need to thaw first—just increase the cooking time for the filling slightly to allow excess moisture to evaporate and consider bumping up the thickener by half a tablespoon.
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What if I can’t find tapioca starch?
No worries! You can substitute cornstarch in equal amounts or use arrowroot powder. Both will help thicken the fruit filling nicely so your Strawberry Rhubarb Crumble Delight isn’t too runny.
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Can I prepare the crumble topping ahead of time?
Definitely! The crumble topping can be made up to two days ahead. Store it chilled in the fridge or freeze for even longer storage, then sprinkle over your filling and bake when ready.
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How do I know when my Strawberry Rhubarb Crumble Delight is done baking?
You’ll know it’s ready when the crumble is a deep gold, crunchy on top, and the filling is bubbling around the edges. It should smell incredible—trust your senses here!
Final Thoughts
There’s something so joyful about pulling a bubbling Strawberry Rhubarb Crumble Delight out of the oven, smelling that sweet, tangy aroma, and sharing it with people you love. I truly hope you’ll treat yourself to this little corner of flavor paradise—it’s pure comfort in dessert form. Happy baking!
Print
Strawberry Rhubarb Crumble Delight Recipe
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Strawberry Rhubarb Crumble recipe is a delightful dessert that combines the tartness of rhubarb with the sweetness of strawberries, all topped with a buttery crumble. Perfect for a cozy family gathering or a sweet treat after dinner.
Ingredients
Crumble Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 tsp kosher salt
- 8 tbsp cold unsalted butter
- 3 tbsp ice water
Fruit Filling
- 4 large stalks rhubarb, trimmed and leaves removed
- 1 lb strawberries
- 3/4 cup granulated sugar
- 2 tbsp tapioca starch
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
Instructions
- Crumble Topping – Combine flour, brown sugar, and salt. Cut in cold butter until mixture resembles breadcrumbs. Stir in ice water until clumps form. Spread on a sheet pan and freeze.
- Fruit Filling – Preheat oven. Cut rhubarb and strawberries, add sugar, starch, and salt. Cook until thickened. Add vanilla.
- Bake – Pour filling into a dish, top with crumble. Bake until golden brown and bubbling. Serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 300
- Sugar: Approx. 25g
- Sodium: Approx. 150mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 6g
- Unsaturated Fat: Approx. 4g
- Trans Fat: 0g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 3g
- Protein: Approx. 3g
- Cholesterol: Approx. 20mg
