You can't beat the simplicity of a classic fruit crumble, and this easy rhubarb and strawberry crumble is one of my favourites. I love sour rhubarb which I've paired with sweet Scottish strawberries to make the perfect summer dessert.
When it comes to easy desserts, fruit crumbles are top of the list. They are quick to prepare in a matter of minutes, and you will likely have most of the ingredients for the crumble topping in your fridge and store cupboards at home.
I love to make the best of fresh summer produce and rhubarb and Scottish strawberries are at their very best at this time of year. However, when the sun in shining I don't want to spend hours in the kitchen preparing food. That's when the humble crumble recipe comes in handy.
If you really want to get ahead you can prepare the crumble topping in advance and store it in the fridge for 2-3 days. Then all you need to do is assemble the pudding and bake.
I always serve rhubarb and strawberry crumble with custard, and yes, the custard does regularly come out of a tin!
Table of contents
Why you'll love this recipe
- Rhubarb and strawberries are a classic flavour pairing that work a treat in this sweet pudding.
- Feed a crowd as this recipe can be doubled up and cooked in a larger dish.
- Uses simple ingredients we all have in our store cupboards at home.
- This is a quick and easy dessert recipe as hand's on preparation time is minimal.
How to make rhubarb & strawberry crumble
- Preheat the oven to 200C/180CFan.
- Cut the stems of rhubarb into 2.5cm/1" chunks and place into an oven-proof dish.
- Add the strawberries to the dish and stir through the rhubarb.
- Make the crumble topping by first placing the flour, sugar and cold cubes of butter into a large mixing bowl. Rub together gently to form a breadcrumb like consistency.
- Spoon the crumble mixture over the rhubarb and strawberries, ensuring an even layer.
- Place the dish into the hot oven and bake for 40 minutes until the top is golden brown.
- Remove the dish from the oven and allow to cool for 5 minutes then serve with custard, or ice cream.
Recipe ingredients & substitutions
- Rhubarb - I use fresh rhubarb and cut the stems into cut into 2.5cm/1" chunks. However, you could also use frozen rhubarb.
- Strawberries - I always use fresh strawberries as they hold their shape best when cooked, but you can use frozen strawberries if you wish.
- Flour - I use plain flour for the crumble topping.
- Butter - use cold salted butter and cut it into cubes. Only use fridge cold butter as you want to be able to rub it into the flour and sugar. Soft butter will only make the crumble topping greasy. If using unsalted butter, add a pinch of salt to the crumble mixture.
- Sugar - I like to use caster sugar in the crumble topping but you could also use granulated or demerara sugar.
Recipe variations
- Add rolled oats to the crumble topping for added crunch.
- Add some extra berries to the mix like raspberries, blueberries and blackberries. Frozen berries also work perfectly well in a fruit crumble.
- You can make a whole variety of fruit crumbles. Try adding stone fruits like peaches, nectarines or apricots; apples, pears or pineapple.
- Add a touch of spice to the crumble topping with ground cinnamon or ginger.
- Make a gluten free rhubarb and strawberry crumble by replacing the regular flour with a gluten free plain flour alternative. I recommend Doves Farms Gluten Free Flours. You can also add some gluten free rolled oats to the crumble mix for added crunch.
Serving suggestions
When it comes to serving any fruit crumble I really don’t think you can beat custard, its such a classic pudding combination.
However, you could also serve this sweet pudding with double cream, some whipped cream or a scoop of vanilla or dairy ice-cream. I don’t tend to add flavoured ice-cream as it detracts from the flavour of the fruits.
Useful hints and tips
- Feeding a crowd: double or treble up this recipe to feed a larger group of people.
- Dairy free alternative: if serving to anyone with a dairy allergy or vegan diners, replace the butter in the crumble with a suitable dairy free alternative.
- Allergy advice: egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
If you want to get ahead I suggest preparing the crumble topping in advance and storing in an airtight container in the fridge for 2-3 days until you are ready to assemble the dish. I don't recommend making the entire dish in advance as the fruit juices will bleed into the crumble topping adding too much moisture and making it soggy.
It's also worth mentioning that crumble topping freezes really well. Place it in a bag, date it and store in the freezer for up to 3 months. Then when ready to use defrost and sprinkle over your fruit of choice.
I'm not a huge fan of thickening fruit in a crumble, I prefer to have a base of fresh fruit with nothing added. However if you want to thicken the fruit, then I suggest adding a little cornflour (cornstarch) to the fruit and this will thicken the fruit juice.
The trick to avoiding a soggy crumble topping is to use the right amount of butter. Add just enough to rub through the flour and sugar and no more.
Yes you can freeze fruit crumble unbaked and baked. Unbaked is best as you can make it, wrap the crumble in freezer safe cling film and pop it straight into the freezer. Store it for up to 3 months, then you can take it out of the freezer and bake it from frozen. Just add a little extra time in the oven when cooking from frozen.
You can also bake your crumble then allow it to cool completely before wrapping in cling film and placing in the freezer for up to 3 months.
They are very similar desserts, however a fruit crisp has rolled oats in the crumble topping, whereas a traditional crumble does not.
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Additional recipe suggestions
If you like this recipe then try these great tasting fruit based desserts:
- Rhubarb Crumble
- Peach & Raspberry Crumble
- Classic Apple & Blackberry Crumble
- Rhubarb Frangipane Tart
- Eve’s Pudding
- Baked Nectarines with Hazelnuts & Yogurt
Rhubarb & Strawberry Crumble
Ingredients
- 200 g rhubarb (cut into 2.5cm/1" chunks)
- 200 g strawberries (cut in half)
Crumble Topping
- 200 g plain flour
- 100 g cold salted butter (cut into cubes)
- 75 g caster sugar
Instructions
- Preheat the oven to 200C/180CFan.
- Cut the stems of rhubarb into 2.5cm/1" chunks and place into an oven-proof dish.
- Add the strawberries to the dish and stir through the rhubarb.
- Make the crumble topping by first placing the flour, sugar and cold cubes of butter into a large mixing bowl. Rub together gently to form a breadcrumb like consistency.
- Spoon the crumble mixture over the rhubarb and strawberries, ensuring an even layer.
- Place the dish into the hot oven and bake for 40 minutes until the top is golden brown.
- Remove the dish from the oven and allow to cool for 5 minutes then serve with custard, or ice cream.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Chloe says
Strawberries in crumble are my absolute faves regardless of what they'd paired with - so tasty.
Lesley says
Me too Chloe, strawberries in any dessert are a winner for me.
Sisley White - Sew White says
Hands down the best rhubarb crumble I've had.
Lesley says
Thank you Sisley, I'm glad you enjoyed it.
Sally says
I love a crumble but hadn't tried this flavour combination before. Well now I have and I'm in love! Thank you!
Lesley says
My too Sally, the rhubarb and strawberries work a treat together.
Hazel says
I love rhubarb crumble, but the addition of strawberries really made this recipe special. Thanks so much for this lovely treat.
Lesley says
Thank you Hazel, I'm glad you've enjoyed the recipe.