Strawberry Rhubarb Crumble

by 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.

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Strawberry Rhubarb Crumble

Print Recipe
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.7/5
( 7 voted )


2 cups (304g) strawberries, cut into chunks
2 cups 260g) (rhubarb, cut into chunks
1/2 cup (76g) chopped strawberries
1/2 cup (112g) pitted dates
1/2 cup (236ml) water
1 tsp lemon juice

Crumble topping
1 cup (80g) rolled oats
1/2 cup (75g) walnuts
1/2 cup (112g) pitted dates
1 teaspoon vanilla extract cinnamon


  1. Preheat oven to 375°F (190°C).
  2. Pour the strawberry and rhubarb chunks to a 8"x8" baking dish.
  3. Add the remaining filling ingredients to a blender and lightly blend.
  4. Pour mixture over the strawberry and rhubarb chunks in the baking dish.
  5. Add the crumble ingredients except for the cinnamon and lightly blend in a blender or food processor until crumbly.
  6. Sprinkle this mixture over the fruit mixture in the baking dish.
  7. Dust the entire top of the crumble with cinnamon.
  8. Bake for 35 minutes.
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Sandra Marks June 25, 2022 - 8:48 pm

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!

Deb June 26, 2022 - 12:20 am

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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