Friday, June 24, 2011

Strawberry rhubarb crumble

I've lived on this planet for a good number of years and never (as far as I know) had rhubarb. I planted some rhubarb a few years ago but never got around to harvesting any. The other day I had 2 pounds of strawberries in the fridge I needed to do something with, so I went outside and grabbed a few stalks of rhubarb.

I was too lazy to make a pie crust. Heck, I was even too lazy to drive to the store to buy a premade pie crust! So I went in search of an easy recipe and came across this one on the epicurious app for my phone. The husband proclaimed this his new favorite crumble/crisp, and last night at our farmers' market he made me buy more rhubarb so I can make another one!

Strawberry rhubarb crumble

3/4 cup flour
2/3 cup sugar plus 1/2 cup sugar
large pinch of salt
6 tablespoons chilled unsalted butter, cubed
1/2 cup old fashioned oats
1/2 cup chopped toasted hazelnuts (I used pecans)
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved (about 4 cups) (I used 2 pounds because I had them)
12 ounces rhubarb, ends trimmed, stalks cut crosswise into 1/2-inch thick pieces (I used 5 stalks that were each about 12 inches)
1 1/2 teaspoons corn starch (optional)
vanilla ice cream

Isn't this mix of strawberries and rhubarb so pretty?

Strawberry rhubarb crumble

Strawberry rhubarb crumble

Preheat oven to 375 degrees.
Combine flour, 2/3 cup sugar, and salt in medium bowl. Add butter. Mix in nuts and oats.
In separate bowl, add 1/2 cup sugar and vanilla and mix.
Add strawberries and rhubarb and toss to coat with sugar.
Scrape fruit into buttered 11x7x2-inch baking dish.
Bake until filling bubbles and topping is crisp, about 45 minutes.
Serve with vanilla ice cream.

Strawberry rhubarb crumble

Based on the recipe's reviews, I added 1 tbs cornstarch because a lot of people said the fruit mix was too soupy. I think 1 tbs may have been too much; 1 1/2 teaspoons might be all you need. I also doubled the fruit they recommended, and in that size of a baking it was still a very thin layer of fruit. So adjust the quantity of fruit and size of your dish based on whether you want a thin layer of fruit with topping or a more substantial amount of fruit.

You may also want to consider baking two of these at once, because when you eat some for breakfast, lunch, and dessert it doesn't last long!


  1. Your crumble looks delicious! Best dessert I've EVER had (and that's saying a lot as much as I love chocolate) was strawberry rhubarb pie at a hotel in Cape May, New Jersey.

  2. Oh I grew up on rhubarb....ole' fashioned rhubarb pie!Your crumble looks DE-lish!

    Linda @Lime in the coco

  3. Yum!!! I didn't try rhubarb until a few years ago when I saw it at our farmer's market. Then, when a friend originally from Minnesota(caution! rhubarb capitol/state of the world) visited, I made a rhubarb & strawberry crisp. BTW if you cut it(the rhubarb) raw into 1/2" - 3/4" pieces, it freezes nicely for later use.


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