This Strawberry Rhubarb Crumble highlights the tartness of rhubarb and the sweetness of strawberries with lemon juice and zest, letting the flavors of Summer shine through. Topped with a generous amount of cinnamon sugar crumble for all the streusel lovers out there!
I’ve decided that there is no easier dessert than a crisp and there is also no dessert so heartwarming. It certainly doesn’t hurt that this one uses my Grandmother’s crumble topping recipe for that extra dose of love.
Tips for a Strawberry Rhubarb Crumble that is the talk of the town:
- Taste your fruit, or at least the strawberries. It is a strawberry rhubarb crumble after all. You might want more or less sugar depending on the ripeness of the berries. I like to mix and then taste to get a real indication of how the flavors will meld
- Lemon is King in Strawberry Rhubarb Crumble Land. This is the linchpin. Lemon has a magical quality that allows it to enhance all other flavors, especially berries. Somehow it makes strawberries taste more like strawberries. It also brightens the whole dish.
- Cinnamon Streusel. Cinnamon is that little dash of the unexpected in this strawberry rhubarb crumble delight.
- More is more when it comes to crumble topping. Keep those topping pilferers at bay by giving every scoop of strawberry rhubarb crumble a generous amount of streusel! The beauty of this recipe is that it allows for some to sink in and absorb some of the fruit juices and some to stay on top and get nice and crispy.
- Don’t Undercook: I was a habitual under-baker in my formative years. I was so worried that I would overbake, that I never allowed the juices to melt and get thick and bubbly. Nothing bad happens from a little caramelization. Just ask every dessert’s BFF, caramel sauce.
Strawberry Rhubarb Crumble
For the filling:
- 7 Stalks Rhubarb (about 4 cups)
- 2 cups strawberries (1 dry quart)
- 1 lemon zested
- 2 lemons juiced
- ⅓ cup sugar
- Pre-heat oven to 350° F.
- If rhubarb is green, peel it. Chop off any parts containing leaves, those are poisonous. Chop rhubarb in about ¼ inch pieces. If the stalks are large, slice them in half longways before chopping.
- Wash, hull and dry strawberries. Dice into pieces just slightly larger than the rhubarb.
- In a medium mixing bowl, combine rhubarb, strawberries, ⅓ cup sugar, lemon juice and lemon zest. Mix to coat fruit evenly. Spoon into a shallow 1 ½ quart casserole dish.
- In a separate bowl, whisk together flour, remaining ½ cup sugar, cinnamon and salt. Cut in the butter with a pastry blender until the mixture comes together and is crumbly and homogenous. There will be no visible pieces of butter left. It should be clumpy. You can also do this in a food processor or stand mixer. Sprinkle evenly over fruit mixture.
- Bake at 350° for about 50 minutes or until the mixture is hot and bubbly.
- Serve with vanilla ice cream. Or caramel.
Looking for more ways to incorporate strawberries? Thinking about the women in my family passing recipes down reminded me of my friends over at Rich And Delish, with their tasty Strawberry Filled Cupcakes.