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This Strawberry Rhubarb Crumble celebrates the best flavors of spring. The combination of tart rhubarb and sweet strawberries creates a perfectly balanced filling that bubbles beneath a crispy, buttery oat topping! While it’s delicious on its own, a scoop of vanilla ice cream takes it to the next level!
Nikki’s Recipe Rundown
- Taste: Sweet strawberries and tart rhubarb come together perfectly, topped with a buttery oat crumble.
- Texture: A jammy, thick filling pairs beautifully with the crisp, golden topping for the best crunchy bite.
- Ease: Simple ingredients and easy steps make this recipe beginner-friendly and a joy for seasoned bakers, too.
- Pros: It’s make-ahead friendly, works with fresh or frozen fruit (so you can make it all year), serves a crowd, and makes your house smell amazing while it bakes.
- Considerations: Don’t skip a bit of cooling time; it is important for the filling to set properly!
- Repeat Worthy: This will be your go-to spring dessert—simple and delicious!
So many of you have been asking for a strawberry rhubarb recipe, and with Florida strawberries in season, I knew it was the perfect time to bring you this one! There’s something so special about using fresh, local ingredients whenever possible—it really elevates the flavor. If you can get your hands on fresh strawberries and rhubarb, absolutely go for it!
That said, I know fresh fruit isn’t always an option, depending on where you live or the time of year, and that’s okay. This recipe works beautifully with frozen fruit, too! It’s especially perfect during spring when rhubarb is in season, and strawberries are at their sweetest, but it’s easy to enjoy year-round by pulling from your freezer stash. No matter what you use, you’ll have a dessert that’s simple, delicious, and sure to impress!
Ingredients Needed for Strawberry and Rhubarb Crumble
For the Strawberry Rhubarb Compote
- Rhubarb: Look for firm, crisp stalks, remove any leaves (they’re not edible!), and cut them into even pieces for consistent cooking. If using frozen, do not thaw.
- Strawberries: Fresh is best, but frozen works too – just don’t thaw them first.
- Lemon Juice: For a tangy layer of flavor!
- Sugar: To make things sweet.
- Cornstarch & Water: Cornstarch helps thicken the compote to the perfect consistency! Make sure to stir it into water first before adding it to the saucepan to prevent clumps.
- Salt: You need just a pinch of salt to balance out the flavors!
- Vanilla Extract: For an added depth of flavor.
For the Oatmeal Crumble
- All Purpose Flour: This is mixed with the oats to create a soft crumble.
- Butter: Adds moisture and a rich flavor!
- Salt: To balance out all the flavors.
- Brown Sugar: This sweetens up the oatmeal crumble and helps it caramelize.
- Old Fashioned Oats: Old-fashioned oats are best for a crunchy, delicious texture.
Variations and Substitutions
- Nuts: Add 1/2 cup chopped pecans or almonds to the strawberries rhubarb crumble for extra crunch!
- Berries: Swap half the strawberries for raspberries or blackberries for a mixed berry rhubarb crumble.
- Gluten-Free: Make it gluten-free by using certified gluten-free oats and a 1:1 gluten free flour blend!
- Spice: Add warming spices like cinnamon or nutmeg to the fruit mixture.
How To Make the Best Strawberry Rhubarb Crumble
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Make the Strawberry Rhubarb Compote
Prepare a 9×7 baking dish (or 8×8” bar pan) with pan spray. Preheat your oven to 350 degrees.
In a medium saucepan, add the rhubarb, strawberries, sugar, and lemon juice and start cooking on medium-low.
When the mixture begins to bubble, add the cornstarch to the water and stir together, creating a slurry. Slowly add the slurry to the saucepan and stir in.
Allow the compote to cook for about 6-8 minutes until the compote thickens.
Step 2 | Prepare the Oatmeal Crumble
While the compote is cooking, in a medium bowl, add flour, brown sugar, oats, salt, and melted butter and stir together.
Step 3 | Assemble & Bake
Press about half of the crumble in the bottom of the prepared dish. Top with compote and top the compote with the remaining crumble.
Place the pan in the oven and bake for about 30 minutes until the crumble is golden brown.
Remove from the oven and allow to cool for about 20 minutes. Serve and top with ice cream if you like. Enjoy!
Recipe Tips
- Don’t skip the cooling time! The filling continues to thicken as it cools, making the crumble easier to serve.
- Press the bottom layer of crumble firmly into the pan to create a stable base! This also helps to create layers of different textures in the crumble once you eat it.
- If your topping starts browning too quickly, tent with foil for the remaining bake time until crispy and bubbly.
Recipe FAQs
A crumble features a streusel-like topping made with flour, butter, and sugar, often including oats, creating a dense, clumpy texture when baked. A crisp is similar but designed to be crunchier, typically containing more oats and sometimes nuts for a lighter, crispier topping. A cobbler is quite different, featuring a biscuit or cake-like topping that’s dropped or layered over the fruit, puffing up like cake after baking.
Crisp and crumble can generally be used interchangeably, so you can call this a strawberry rhubarb crisp, too!
Nope! You can add raw rhubarb right into the crumble. It will cook slightly in the compote and continue cooking until soft in the oven.
Definitely! Feel free to use frozen strawberries or frozen rhubarb if you prefer. Since you are cooking the filling, you can use fresh or frozen fruit. You can throw them into the saucepan frozen! However, if you thaw the fruit first, I recommend drying it on a paper towel to remove additional water.
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Storage
Storage: Cover or store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days (you may find the filling becomes more watery in the refrigerator).
Freeze: Store the cooled rhubarb strawberry crumble in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating and enjoying.
Reheat: You can reheat your crumble in the oven for about 5 minutes at 350℉ or in the Air Fryer for about 3-5 minutes.
What to Serve with Strawberry Rhubarb Crumble
This strawberry rhubarb crumble recipe is perfect for potlucks, spring gatherings, or any time you need a comforting, fruity dessert. Don’t forget to save some for breakfast – it’s technically fruit, right?
You can serve strawberry rhubarb crumble on its own or serve it warm with a topping of vanilla ice cream or a dollop of homemade whipped cream!
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Strawberry Rhubarb Crumble
Ingredients
Strawberry Rhubarb Compote
- 2 cups rhubarb, chopped
- 2 cups strawberries, chopped
- ¼ cup water
- ¼ cup lemon juice
- ½ cup granulated sugar
- 2 teaspoons cornstarch
- pinch of salt
- 1 tsp vanilla extract
Oatmeal Crumble
- 1 ⅓ cups all purpose flour
- ¾ cup butter, melted
- 1 tsp salt
- 1 ⅓ cups brown sugar
- 1 cup old fashioned oats
Instructions
- Prepare a 9×7 baking dish (or 8×8” bar pan) with pan spray. Preheat your oven to 350 degrees.
- In a medium saucepan, add the rhubarb, strawberries, sugar and lemon juice and start cooking on medium low. When the mixture begins to bubble, add the cornstarch to the water and stir together creating a slurry. Slowly add the slurry to the sauce pan and stir in. Allow the compote to cook for about 6-8 minutes until the compote thickens.
- While the compote is cooking, in a medium bowl add flour, brown sugar, oats, salt and melted butter and stir together. Press about half of the crumble in the bottom of the prepared dish. Top with compote and top the compote with the remaining crumble.
- Place the pan in the oven and bake for about 30 minutes until the crumble is golden brown. Remove from the oven and allow to cool for about 20 minutes. Serve and top with ice cream if you like. Enjoy!
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Notes
- Storage: Cover or store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days (you may find the filling may become a bit watery in the refrigerator the longer it sits).
- Freeze: Store the cooled rhubarb strawberry crumble in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating and enjoying.
- Reheat: You can reheat your crumble in the oven for about 5 minutes at 350 degrees or in the Air Fryer for about 3-5 minutes.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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