Strawberry Rhubarb Crumble

There’s nothing quite like a warm Strawberry Rhubarb Crumble to welcome spring and summer. With sweet strawberries, tart rhubarb, and a golden, oat-strewn crumble topping, this rustic dessert is the perfect balance of bright and cozy.

Baked until bubbly and golden, this crumble is easy enough for a weeknight treat yet beautiful enough for a weekend gathering. Serve it with vanilla ice cream or a dollop of whipped cream, and you've got pure joy in a bowl.

Why You’ll Love This Recipe:

• Strawberries + rhubarb = the ultimate sweet-tart duo

• A lightly spiced, buttery oat crumble topping that’s crisp and golden

• No mixer required—just a bowl, a fork, and a baking dish

• Naturally egg-free and easily adaptable for gluten-free or vegan diets

• Can be made ahead of time and served warm or room temp

Final Thoughts:

These Apple Fritter Cookies with Icing Drizzle are the perfect way to capture the comfort of a warm donut in a soft-baked cookie. They're cozy, nostalgic, and just indulgent enough—with golden caramelized apples, brown sugar richness, and a glossy glaze that ties it all together.

Yield: 6-8 servings

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Strawberry Rhubarb Crumble

Prep time: 20 MinBake Time: 45 MinTotal time: 1 H & 5 M

There’s nothing quite like a warm Strawberry Rhubarb Crumble to welcome spring and summer. With sweet strawberries, tart rhubarb, and a golden, oat-strewn crumble topping, this rustic dessert is the perfect balance of bright and cozy.

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Ingredients

For the Fruit Filling

• 3 cups fresh strawberries, hulled and halved
• 2½ cups fresh rhubarb, chopped into ½-inch pieces
• ½ cup granulated sugar
• 2 tbsp brown sugar
• 1½ tbsp cornstarch (or arrowroot)
• 1 tsp lemon zest
• 1 tbsp lemon juice
• ½ tsp vanilla extract
• Optional: pinch of ground ginger or cardamom for depth

For the Crumble Topping

• ¾ cup rolled oats
• ½ cup all-purpose flour
• ½ cup brown sugar
• ½ tsp cinnamon
• ¼ tsp salt
• 6 tbsp unsalted butter, cold and cubed
• Optional: 2 tbsp chopped almonds or pecans for extra crunch

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish or similar-sized oven-safe dish.
2. In a large bowl, toss strawberries and rhubarb with sugars, cornstarch, lemon zest, juice, vanilla, and spices if using.
3. Let sit for 10 minutes while you prepare the topping—this helps the juices start to release.
4. In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt.
5. Cut in the cold butter using your fingers or a pastry cutter until the mixture forms coarse crumbs. Stir in nuts, if using.
6. Pour the fruit mixture into the prepared baking dish and spread evenly. Sprinkle the crumble topping generously over the fruit.
7. Bake for 40–45 minutes, or until the fruit is bubbly and the topping is golden brown.
8. Let the crumble cool for at least 15 minutes before serving to allow the juices to thicken.
9. Serve warm with vanilla ice cream, yogurt, or whipped cream.

Notes

Chop rhubarb evenly so it cooks at the same rate as the strawberries

Don’t skip the lemon juice + zest—they brighten and balance the filling

Use a baking sheet under your dish to catch any bubbling over

Make ahead: Reheat gently in the oven at 325°F for 10–15 minutes before serving

Nutrition Facts

Calories

464

Sugar

43 g

Protein

7 g

Fat

16 g

Carbs

77 g

Sat. Fat

8 g

Cholesterol

31 mg

Fiber

6 g

Net carbs

71 g

Sodium

110 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.