Q1: Can I use frozen strawberries or rhubarb instead of fresh?

Yes, both frozen strawberries and rhubarb work well in this recipe. You don't need to thaw them first, but if you do, make sure to drain any excess liquid to avoid a watery filling.

Q2: How do I know when the Strawberry Rhubarb Crumble is done baking?

The crumble is ready when the top is golden brown and the fruit filling is bubbling around the edges. This usually takes about 40–45 minutes in a preheated 375°F oven.

Q3: What can I use instead of cornstarch to thicken the filling?

If you don't have cornstarch, you can substitute it with an equal amount of arrowroot powder or all-purpose flour to help thicken the fruit mixture.

Strawberry Rhubarb Crumble

Name: Strawberry Rhubarb Crumble
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups strawberries, quartered; 2 cups rhubarb, cut into 1/2-inch pieces; 1/2 cup granulated sugar; 1 1/2 tablespoons cornstarch; 1/8 teaspoon coarse salt; 3/4 cup all-purpose flour; 1/3 cup packed brown sugar; 3 tablespoons granulated sugar; 1 teaspoon cinnamon; 1/8 teaspoon coarse salt; 6 tablespoons cold unsalted butter, cut into small pieces

Description

A simple, beginner-friendly strawberry rhubarb crumble with a golden buttery topping and tart-sweet fruit filling—perfect for quick homemade desserts.

Ingredients

Scale

2 cups strawberries, quartered
2 cups rhubarb, cut into 1/2-inch pieces
1/2 cup granulated sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon coarse salt
3/4 cup all-purpose flour
1/3 cup packed brown sugar
3 tablespoons granulated sugar
1 teaspoon cinnamon
1/8 teaspoon coarse salt
6 tablespoons cold unsalted butter, cut into small pieces

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Instructions

Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish with cooking spray or butter.
In a large bowl, combine chopped strawberries and rhubarb. Add granulated sugar, cornstarch, and salt, then mix until the fruit is evenly coated. Pour into the baking dish.
In another bowl, mix flour, brown sugar, additional granulated sugar, cinnamon, and salt. Add cold butter and use your fingers or a pastry cutter to mix until crumbly.
Sprinkle the crumble topping evenly over the fruit filling.
Place the dish on a foil-lined baking sheet and bake for 40–45 minutes, until the top is golden and the fruit is bubbling.
Cool for 10–15 minutes before serving. Enjoy warm with ice cream or whipped cream if desired.

Notes

If topping browns too fast, tent with foil during last 10 minutes.
Frozen fruit can be used without thawing, but drain excess liquid if defrosted.
Substitute oats for half the flour in the topping for extra texture.
Lemon zest or a splash of vanilla can be added to the filling for added flavor.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 323
Sugar: 37g
Sodium: 104mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 2g
Protein: 2g
Cholesterol: 30mg