Strawberry Rhubarb Crumble

YouTube video

Strawberry Rhubarb Crumble

Jill Dalton
When rhubarb is in season it is the perfect time to make a crumble. Strawberries are the perfect fruit to pair with rhubarb to balance the tartness, leaving you with a sweet/tart dessert that is perfect on its own or topped with a generous spoonful of banana nice cream.
4.67 from 3 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 6 people
Calories 214 kcal



Crumble topping


  • Preheat oven to 375°F.
  • Pour the strawberry and rhubarb chunks to a 8″x8″ baking dish.
  • Add the remaining filling ingredients to a blender and lightly blend.
  • Pour mixture over the strawberry and rhubarb chunks in the baking dish.
  • Add the crumble ingredients except for the cinnamon and lightly blend in a blender or food processor until crumbly.
  • Sprinkle this mixture over the fruit mixture in the baking dish.
  • Dust the entire top of the crumble with cinnamon.
  • Bake for 35 minutes.


Calories: 214kcalCarbohydrates: 35gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gSodium: 5mgPotassium: 463mgFiber: 6gSugar: 19gVitamin A: 53IUVitamin C: 39mgCalcium: 71mgIron: 1mg

3 thoughts on “Strawberry Rhubarb Crumble”

  1. So good! As soon as I saw the video, I knew I had to make it. Luckily, I had rhubarb and freshly picked strawberries.
    This crumble is the perfect sweetness without taking away from the fruit.
    I will be trying this with other fruit too, as I think this is such a great recipe!

  2. I made a double recipe of this today. It was delicious. Just enough sweetness to counter the tartness from the rhubarb. Thanks.

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