Best 7 Strawberry Rhubarb Crumble Recipes

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Indulge in a culinary delight with our collection of tantalizing strawberry rhubarb crumble recipes. These delectable desserts combine the sweet and tangy flavors of fresh strawberries and rhubarb with a crispy oat crumble topping. Perfect for any occasion, our recipes offer a variety of options to satisfy your sweet tooth. From classic crumbles to unique twists like a strawberry rhubarb crumble with a custard sauce or a gluten-free version, our recipes cater to diverse dietary preferences. Get ready to embark on a delightful journey of flavors and textures with our irresistible strawberry rhubarb crumble recipes.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY-RHUBARB CRUMBLE



Strawberry-Rhubarb Crumble image

"I love crumbles because it's easy to change up the fruit based on what's in season. rhubarb is very tart, so I combine it with strawberries to mellow out the flavor," says Bobby.

Provided by Bobby Flay

Categories     dessert

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/3 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons granulated sugar
3 tablespoons demerara or turbinado sugar
Grated zest of 1 lemon
10 tablespoons unsalted butter, melted
1 1/2 cups 1-inch pieces chopped rhubarb
1 quart strawberries plus a few extras, hulled and quartered
Juice of 1 lemon
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch of salt
Vanilla ice cream, freshly whipped cream or plain Greek yogurt, for serving

Steps:

  • Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
  • Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
  • Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.

STRAWBERRY AND RHUBARB CRUMBLE



Strawberry and Rhubarb Crumble image

Provided by Tamasin Day-Lewis

Categories     Dessert     Bake     Easter     Kid-Friendly     High Fiber     Strawberry     Spring     Family Reunion     Rhubarb     Party     Potluck     Butter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

3/4 cup all purpose flour
2/3 cup plus 1/2 cup sugar
Large pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup old-fashioned oats
1/2 cup husked hazelnuts, toasted , coarsely chopped
1/2 vanilla bean, split lengthwise
1 pound strawberries, hulled, halved (about 4 cups)
12 ounces rhubarb (preferably bright red), ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces Vanilla ice cream
Vanilla ice cream

Steps:

  • Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. DO AHEAD: Topping can be made 1 day ahead. Cover and chill.
  • Preheat oven to 375°F. Butter 11 x 7 x 2- inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.
  • Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.

STRAWBERRY RHUBARB CRUMBLE SMOOTHIE



Strawberry Rhubarb Crumble Smoothie image

Provided by Rhoda Boone

Categories     Smoothie     Breakfast     Strawberry     Rhubarb     Oatmeal     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 1 serving

Number Of Ingredients 8

2 tablespoons quick-cooking rolled oats (uncooked)
1/4 cup low-fat milk
1 1/2 cups frozen strawberries
1/2 cup roughly chopped fresh rhubarb (1 medium stalk)
1/2 cup low-fat Greek yogurt
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon honey, plus more to taste

Steps:

  • Place oats and milk in a blender and let soak for 5 minutes. Add the rest of the ingredients in the order listed and blend until smooth.

STRAWBERRY-RHUBARB IRISH CRUMBLE WITH IRISH WHISKY RECIPE - (5/5)



Strawberry-Rhubarb Irish Crumble with Irish Whisky Recipe - (5/5) image

Provided by á-2204

Number Of Ingredients 15

For the Irish Whiskey Butter:
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup confectioners' sugar
1/4 cup Irish whiskey
For the Crumble:
5 cups quartered strawberries
3 cups sliced rhubarb, about 1/3-inch thick (fresh or frozen and thawed)
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon fresh lemon juice
3/4 cup flour
3/4 cup old-fashioned oats
2/3 cup packed light brown sugar
Pinch salt
6 tablespoons cold unsalted butter, diced

Steps:

  • To make the Irish whiskey butter, place the butter in a mixing bowl and whip until fluffy. With the mixer running, gradually add the confectioners' sugar. Slowly add the Irish whiskey until combined. The mixture may look separated and curdled at first but if you continue whipping, it will come together. Topping may be used at room temperature or chilled. Preheat oven to 375 degrees F. Lightly grease a 7-by-11-inch baking dish and set aside. In a medium bowl, combine the strawberries, rhubarb, sugar, cornstarch, and lemon juice. Toss to coat. Pour the strawberry mixture into the prepared baking dish. In a medium, mixing bowl, add the flour, oats, light brown sugar, and salt, stirring to combine. Add the diced butter to the flour mixture, and using your fingers, work the mixture until it resembles coarse crumbs. Pour the crumb mixture evenly on top of the strawberry mixture. Place the baking dish in the oven and bake for 40 minutes, or until the filling is bubbly and the topping is golden brown. Serve warm with a spoonful of the Irish Whiskey Butter.

STRAWBERRY RHUBARB SUPER CRUMBLE



Strawberry Rhubarb Super Crumble image

The crumble topping for this strawberry rhubarb dessert is simple amazing! This is a very forgiving recipe. Add more or less strawberries or rhubarb, double the crumble topping, or try it with other berries. Any way you make it you will be super satisfied! When I bake this, I leave the berries whole and end up with sweet soft chunks of berries in every bite. Yum!!

Provided by Oliver Fischers Mo

Categories     Dessert

Time 50m

Yield 1 crumble, 6-8 serving(s)

Number Of Ingredients 12

1 1/3 cups flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons brown sugar or 3 tablespoons turbinado sugar
1 lemon, zest of
1/2 cup unsalted butter, melted
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberry, quartered
1 lemon, juice of
1/2 cup sugar
3 -4 tablespoons cornstarch
1 pinch salt

Steps:

  • Pre-heat oven to 375°F.
  • Prepare topping: Combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
  • Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a deep oven safe dish.
  • Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.

Nutrition Facts : Calories 408, Fat 16, SaturatedFat 9.8, Cholesterol 40.7, Sodium 94.3, Carbohydrate 64.6, Fiber 3.4, Sugar 34.9, Protein 4

STRAWBERRY RHUBARB CRUMBLE



Strawberry Rhubarb Crumble image

Strawberry Rhubarb Crumble is the perfect balance between sweet and tart. The sweetness of the strawberries, the tart rhubarb and crunchy crumbled topping make for a match made in heaven. This is one of my all time favorite rhubarb recipes. It is easy, quick to come together and a family favorite.

Provided by Beth Pierce

Categories     Fruit Desserts

Time 1h5m

Number Of Ingredients 12

STRAWBERRY RHUBARB FILLING
4 c strawberries hulled and quartered
4 c rhubarb trimmed and chopped into one inch pieces
3 Tbsp all purpose flour
1/2 c sugar
CRUMBLE TOPPING
1/2 c brown sugar
1/2 c all purpose flour
5 Tbsp butter softened
3/4 c old fashioned rolled oats
1/8 tsp teaspoon cinnamon
1/2 c chopped pecan

Steps:

  • 1. Preheat oven to 375 degrees. Spray 8 x 11 baking dish with nonstick baking spray for easier clean up.
  • 2. In large bowl mix together strawberries, rhubarb, 3 tablespoons flour and sugar. Spoon in baking dish.
  • 3. In medium bowl combine brown sugar, 1/2 cup flour, softened butter, rolled oats and cinnamon. Using pastry knife or fork cut in butter until mixture is crumbly. Stir in chopped pecans. Sprinkle over strawberry rhubarb mixture.
  • 4. Bake for 45 minutes or until top is browned and mixture is bubbly. Allow to cool for 10 minutes before serving.
  • 5. Leftovers should be stored in refrigerator.

STRAWBERRY RHUBARB CRUMBLE



Strawberry Rhubarb Crumble image

Make and share this Strawberry Rhubarb Crumble recipe from Food.com.

Provided by MizzNezz

Categories     Pie

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

3/4 cup flour
2/3 cup firmly packed brown sugar
1/3 cup chopped almonds
1/2 cup butter, softened
3 pints fresh strawberries
2 lbs fresh rhubarb, cut in 1 in pieces
1 1/4 cups sugar
3 tablespoons dry tapioca
2 teaspoons freshly grated orange rind

Steps:

  • Topping: Mix all ingredients in a bowl.
  • Stir just until mixture becomes crumbly.
  • Filling: Cut strawberries in 1/4's; place in lg bowl.
  • Stir in remaining ingredients and let stand 15 minutes.
  • Lightly butter shallow 3qt baking dish.
  • Pour filling into dish.
  • Sprinkle with topping.
  • Bake at 350* until bubbling (60-70 min).
  • Cool on wire rack.

Nutrition Facts : Calories 448.5, Fat 15.3, SaturatedFat 7.6, Cholesterol 30.5, Sodium 114.5, Carbohydrate 77.8, Fiber 5.8, Sugar 56.9, Protein 4.5

Tips:

  • Use fresh, ripe strawberries and rhubarb. This will give your crumble the best flavor.
  • Don't overcook the fruit. You want it to be tender but still hold its shape.
  • Use a combination of oats, flour, and sugar for the topping. This will give you a crispy, flavorful crumble.
  • Add some spices to the topping. Cinnamon, nutmeg, and ginger are all good choices.
  • Serve the crumble warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Strawberry rhubarb crumble is a classic summer dessert that is easy to make and always a crowd-pleaser. With its sweet and tart fruit filling and crispy oat topping, it's the perfect way to end a meal. So next time you have some fresh strawberries and rhubarb, give this recipe a try. You won't be disappointed!

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