Strawberry Rhubarb Crumble
Yield: 6 servings
This Strawberry Rhubarb Crumble recipe features a sweet-tart filling and a crispy, buttery crumble topping. It's a delightful, easy rhubarb dessert that can be made in individual ramekins or a 9" pie plate. Perfect for any spring & summer potluck or casual gathering!
Ingredients
for the strawberry rhubarb filling:
- 1½ pounds rhubarb stalks, cut crosswise into ¼″ slices (about 5 cups sliced)
- 10 ounces sliced strawberries, (about 2 cups sliced)
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons instant tapioca
- 2 tablespoons freshly squeezed orange juice
- ½ teaspoon grated orange zest
- 1 big pinch Morton kosher salt
for the crumble topping:
- 6 tablespoons unsalted butter, softened to room temperature
- ¼ cup packed light brown sugar
- 1 cup all-purpose flour
- 2 big pinches Morton kosher salt
Instructions
- Preheat oven to 375°F. Spray six ramekins or one 9" pie plate lightly with nonstick spray. Place ramekins or pie plate on a rimmed baking sheet to catch any juices that may bubble over. If desired, also line the baking sheet with parchment paper or foil for super easy clean-up.
- In a large bowl, fold together rhubarb, strawberries, sugar, flour, tapioca, orange juice, orange zest, and salt. Let stand 15 minutes, stirring occasionally, to let juices accumulate.
- Place crumble topping ingredients in a medium bowl. With a rigid pastry cutter, combine until the mixture forms coarse crumbles ranging in size from peas to small gum balls.
- Divide strawberry rhubarb mixture evenly among the ramekins, tapping the ramekins lightly on the counter to settle in the filling. Or place all of the filling into a pie plate. Sprinkle with crumble topping. It will feel like a lot of topping for the six ramekins, but just pile it on! If you're having trouble getting bigger pieces of crumble, just press it together in your hand and crumble it into smaller pieces. Also, if you like, use a toothpick to dig up a few pieces of strawberry and rhubarb to poke up through the crumble topping (pretty, but not essential). If using a pie plate, I like to leave the strawberry rhubarb filling exposed around the edges - but again, this is just for looks, and not essential. With the pie plate method, try to get the crumble layer as even as possible, so the thickness is relatively the same from middle to edge - this will help the topping bake evenly.
- Bake until strawberry rhubarb filling is actively bubbling and crumble topping turns golden. For the ramekins, this will take 30 to 35 minutes. For the pie, it will take 35 to 40 minutes. If the topping starts to brown more than you like, simply tent a piece of foil very loosely over the top of the ramekins or pie plate. Then remove the foil for the last few minutes of baking. Let cool on baking sheet on a wire rack for 30 minutes after baking.
- Serve this dessert while it's still warm, with scoops of vanilla ice cream.
Notes
This will be best on the day you bake it - I do not recommend making this a day in advance of serving.
If there are leftovers, let it sit on the counter, uncovered, for the crispiest topping. To reheat, place ramekins on a rimmed baking sheet again and warm in a 350° F preheated oven for 5 to 10 minutes
To make earlier in the day, to serve later that same day: Bake the dessert, following the instructions in the recipe card. Let cool on the counter. About 30 minutes prior to serving, preheat oven to 350° Fahrenheit. Place pre-baked ramekins or pie plate of dessert on a rimmed baking sheet, to catch any bubbling fruit filling spillage. Place baking sheet of dessert into oven and warm for 5 to 10 minutes. Serve immediately.
Nutrition Information:
Serving: 1 Calories: 405kcal Carbohydrates: 72g Protein: 4g Fat: 12g Saturated Fat: 7g Polyunsaturated Fat: 4g Cholesterol: 31mg Sodium: 77mg Fiber: 4g Sugar: 45g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.