Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble Recipe


I'm just wrapping up a quick trip to Portland, Oregon - but I made this just before I left. You all know by now how I love a rustic, family-style dessert. And really, the list of desserts that fit the bill better than a simple fruit crumble is short. For those of you who've never attempted a crumble, it's quite simple. Start with fresh seasonal fruit, top it with crumbled dough, and into the oven it goes. Before you know it, golden-topped dollops of baked goodness are crisping up in a shallow sea of bubbling fruit. In this version I combined rhubarb, strawberry, and a splash of port wine with a buttery black pepper, pine nut and oat crumble. Sounds a bit fancy, but really, it couldn't be easier to make.

Strawberry Rhubarb Crumble Recipe

With this particular crumble, you can prep the ingredients up to ahead of time if you like. Combine the dry ingredients, cover, and set aside. Chop the fruit, cover, and refrigerate. The rest of it comes together in a flash whenever you're ready to assemble the crumble and bake it off.

Enjoy the crumble, I know many of you are seeing rhubarb and strawberries in your markets. Looking forward to sharing some highlights (and photos) from my Portland trip when I get back and get unpacked. -h

 
 
 
 

Strawberry Rhubarb Crumble

Feel free to experiment with the amount of sugar in this based on how sweet your berries are. For example, try it with 1/2 cup sugar tossed with the fruit, and make note - you might want it more/less sweet the next time around.

butter for greasing skillet/pan (about 1 tablespoon)

3/4 cup / 3 oz / 85 g spelt flour
2/3 cup / 3 oz / 85 pine nuts, lightly toasted
1/2 cup / 1.5 oz / 45 g rolled oats
1/2 cup / 2 oz / 60 g natural cane sugar
1/2 teaspoon fine grain sea salt
1/8 teaspoon freshly ground black pepper
1/3 cup / 2.5 oz / 75 g unsalted butter, melted

1 tablespoon cornstarch
1/2 cup / 2 oz / 60 g natural cane sugar (or Muscovado sugar)

1/2 lb. / 8 ounces / 225 g hulled medium strawberries, cut into quarters

12 ounces trimmed rhubarb, sliced into 3/4-inch pieces
1/4 cup / 60 ml port wine (optional)

Preheat the oven to 375F / 190C, with a rack in the middle. Butter a 10-inch round gratin dish (pictured), or a 9x9 square baking dish.

Combine the flour, pine nuts, oats, sugar, salt, and pepper together in a bowl. Use a fork to stir in the butter, squeeze into a few patties, then place in the freezer to chill at least ten minutes.

Make the filling by whisking together the cornstarch and sugar in a large mixing bowl. Add the strawberries and rhubarb, and toss until evenly coated. Wait three minutes, add the port and toss again. Transfer the filling to the prepared pan, remove the topping from the freezer, and crumble across the top of the filling - make sure you have big pieces and small.

Bake for 35 - 40 minutes, or until the topping is deeply golden and the fruit juices are vigorously bubbling. You'll want to let things cool a bit before serving, 20 - 30 minutes.

Serves a small crowd, 8 - 12 servings.

Prep time: 20 min - Cook time: 40 min

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Your Comments


Salivating just a little bit. Looks amazing!

 

Satpreet Kahlon
May 4, 2010

I was looking for the perfect dessert to bring to the critique in my ceramics class tomorrow afternoon. Was going to settle for strawberry pancakes; but this seems like a much better alternative. :)

 

Cinnamon
May 4, 2010

this is perfect! One of my favorite ways to eat strawberries is with red wine and black pepper. I never would have thought of it with rhubarb. Thank you for the recipe

 

I had just started looking for strawberry rhubarb crumble recipes yesterday to make for a dinner party we are having this weekend. You have saved the day!

 

Alison
May 4, 2010

Thanks. I've been looking for a dessert that feels like spring to take to potlucks. This is easy and nice. I always make apple crumbles but hadn't thought of strawberry/ rhubarb. I love the combo and it's much less daunting to make a crumble than a pie!

 

Anonymous
May 4, 2010

As much as I keep reading about rhubarb, I haven't seen any at the farmer's markets here in L.A. I went to one today, but I guess I'll have to hit up another one since I'm so intrigued with your pine nuts and port.

 

Lentil Breakdown
May 4, 2010

Well, that Anonymous person was me. It's late.

 

The French
May 4, 2010

When I saw the words 'strawberry, rhubarb and crumble', I knew I was in trouble. Then I saw 'black pepper' and it's official...I'm screwed. This sounds insane and I'll definitely have to try soon.

 

What a truly classic combination. Your photo is amazing and I wish I had the real deal sitting in front of me right now. One word - WOW!

 

Erin Blogavich
May 4, 2010

Love the idea of spelt and pine nuts. Will be trying this, then eating this. :)

 

Sophie
May 4, 2010

lovely recipe Heidi. I always use spelt flour and oats in my crumbles these days and the result is just so much tastier and more textured than the plain old flour, butter, sugar variety.

My favourite rhubarb crumble is rhubarb with crystallised ginger (and maybe a bit of orange zest) which we had with the first rhubarb of the year this weekend, but I'll look forward to trying this later in the year.

 

Wei-Wei
May 4, 2010

I love fruit crumbles! Actually, mention the word "crumble" and you've got my attention. (Fruit crumble, confections with "a firm crumble," crumbly shortbread, crumble crumble crumble!)

Try saying that 5 times fast. Ha.

Wei-Wei

 

ronny
May 5, 2010

Hi Heidi,
I'm trying to make a dessert for a diabetic, which narrows down almost to nothing the natural sweeteners I can use. I would like to try stivia in liquid form. It is very concentrated so I won't add more than a couple of teaspoons. But I'm worried that the sugar is essential for the texture of the dough to be right. What do you think? I will be very grateful for any advice because most (if not all) recipes for diabetics use artificial sweeteners. Thanks!

 

Maninas
May 5, 2010

Crumble is one of my favourite desserts. Love this one!

 

I have no experience with rhubarb, I don't even think I have ever eaten it but I am sure I will be getting some in the CSA this year! Great recipe!

 

Joe @ Eden Kitchen
May 5, 2010

Rhubarb crumble is one of my favourite desserts. I like how you've pimped it with strawberries and pine nuts - I look forward to giving it a go next time I make it.

 

jen
May 5, 2010

yum! i love anything with rhubarb. can't wait to see photos from your portland trip!

 

Simply Life
May 5, 2010

Oh that looks like the perfect summer dessert!

 

Katrina
May 5, 2010

This crumble looks so tasty. I love everything about it! Is rhubarb in season now?

 

12th Man
May 5, 2010

if your climate allows it, plant rhubarb in your yard instead of an accent bush. it grows into a hearty looking shrub, and after a few years you'll need to cut it back considerably. but you'll get free rhubarb every year. it's almost like a weed. next thing you know, you'll find yourself freezing a gallon of it for pies later on in the year, and giving away half to your neighbors.

 

12th Man
May 5, 2010

Katrina: At my wife's folks' farm in Nebraska, the rhubarb is a couple of weeks away. Should be seeing it on the shelves in most places, with locally produced available already depending on where you live.

 

I've never thought of putting pine nuts in a crumble topping...that sounds TOO good!

 

fresh365
May 5, 2010

Crumbles are my go-to dessert simple they are so simple! Great idea for the addition of pine nuts and black pepper.

 

i am very much looking forward to grabbing a whole lotta rhubarb as soon as i see it. i love the black pepper addition - sounds awesome!

 

Vegetarian
May 5, 2010

That looks fantastic. What do you drink with a sweet crumble. Milk?

 

The Intrepid Cook
May 5, 2010

Could I substitute another flour for spelt? I don't usually buy spelt so don't have it at hand that often.

 

Mary
May 5, 2010

Hi Heidi - I just picked 3 1/2 pounds of strawberries so this recipe looks great! (You might want to change the post date, apparently this recipe is from the future!)

 

DessertForTwo
May 5, 2010

This looks delicious! I love the addition of spelt flour!

 

Sharyn
May 5, 2010

Pepper and Pine Nuts!

You are a goddess.

 

The addition of port and black pepper seem like they would really add some complexity to the crumble. This looks delicious, with tons of good texture.

 

molly
May 5, 2010

I've had rhubarb crumble ON THE BRAIN of late, trying to wait patiently while ours get tall enough not to constitute infanticide. I give it a week, outside.

 

Meg
May 5, 2010

How funny that you should post a strawberry rhubarb crumble since I have been contemplating making one for about a week now. I'm not a huge fan of rhubarb, but with strawberries it's ok. My mom loves rhubarb, so this might just get made for Mother's Day this weekend!

 

I love these flavors, rhubarb is so old-fashioned so I always feel very home-makery when I use it. I like that this recipe doesn't use tooooo much butter.

 

kat
May 5, 2010

Hello!
I'm an aspiring food writer/grad student in Portland and I was wondering if you already left? I would love to meet up with you and buy you a stumptown and chat if you're still here! My email is katvetrano@yahoo.com. Thanks!
Best,
Kat

 

It is that time and my rhubarb is ready for ample recipe testing and I do believe this may be the first one I'll take on. Thanks!

 

shelby
May 5, 2010

looks heavenly, I can't wait to give this a whirl!

 

Kumar
May 5, 2010

Incredible timing!

We have some rhubarb and were going to make our first ever strawberry rhubarb pie this weekend, but our schedule was not going to allow us much time, and we were seriously intimidated. Thank you for providing an easy solution!!

 

Stephanie
May 5, 2010

Do you think maple syrup or agave would work instead of the cane sugar?

 

Sarka
May 5, 2010

Crumble is my favourite dessert and best way to use rhubarb! I love the addition of port wine and black pepper that push an ordinary crumble to a higher level. I just bought rhubarb at farmers market. Can't wait to try this recipe!

 

Katy
May 5, 2010

Yum! I just put some strawberry/rhubarb "sauce" in the freezer. I think I will take it out again and add this topping. I'm gluten free, but I think sweet sorghum flour will do fine in place of the spelt since rising is not much of an issue with crumbles! I'll report back with the results!

 

The Healthy Apple
May 5, 2010

This is my mother's favorite pie...she loves strawberry rhubarb and it's so difficult to find in the markets and bakery...thanks Heidi...perfect and just in time for Mother's Day!

 

alice's adventures
May 5, 2010

Just made a strawberry rhubarb crumble this week!
The recipes I gathered don't stand up at all next to yours... thanks for posting! I look forward to round 2 with your awesome ingredient list.

 

Anne
May 5, 2010

Just the other day I asked my sister (who does the pastry baking in the family) to make me a strawberry rhubarb crumble pie for as my gift for graduating in a couple weeks. Doesn't look as if I need the "pie" suffix thanks to this post! Happy graduation to me :)

 

Megan
May 5, 2010

Thoughts on what kind of flour to use instead of spelt flour to make it gluten free? Thank you!

 

Kristen
May 5, 2010

I live in Portland & thought I saw you on the street, but didn't want you stop you as I wasn't sure! Hope you had a good time visiting.

 

Kasey
May 5, 2010

Hi Heidi,
Have you seen any rhubarb in San Francisco yet? I've been going to farmer's markets every weekend hoping it'll pop up but haven't seen it yet. :( I love simple, rustic crumbles like this!

 

Katy
May 5, 2010

Katy, again...I just posted and then saw the comment from "ronny" about diabetics. I am also a diabetic. I would use stevia (tho' I prefer the powder to the liquid.) When I'm trading stevia for sugar I go by servings: so for 8 servings I'd use 8 tiny scoops or single serve packets of stevia for the whole batch. I taste and taste along the way as I don't like things supersweet...There is plenty of fiber in this recipe to "counteract" the sugar in the fruit--add a bit of the stevia there to get a sweet enough taste. I find stevia is also enhanced a bit with time, so sugar your fruit and then taste after an hour or so.

 

Jessica
May 5, 2010

Great minds - I played around with your peach crumble recipe a few weeks ago to make a strawberry rhubarb crumble and it turned out delicious!

 

meliSsa
May 5, 2010

yum! still waiting for local strawberries in upstate ny, but rhubarb is plentiful in the garden right now! can't wait to try, thanks for sharing such a beautiful yet simple dessert!

 

Jacquie
May 5, 2010

Looks beautiful...can you suggest an alternative to Port that would be suitable in this dessert?

 

Annmarie Kostyk
May 5, 2010

This looks outstanding and easy! two things I love. Going to give it a good as both rhubarb and strawberries are extremely cheap and tasty right now!

 

Chocolate Freckles
May 5, 2010

This looks perfect to end a sunny day!

 

jess
May 5, 2010

Looks amazing!

Does anyone have ideas for a vegan sub for the butter in the topping?

 

Strawberries and rhubarb make such a great flavour combination. I'd like to see a different combo with rhubarb though for a bit more variety.

 

ronny
May 5, 2010

Katy - thanks for the info! I don't have any experience with this, so it helps to know that it's a reasonable idea. Thanks!

 

Decadent! I have never baked rhubarb anything - why is it always with strawberries? Or have I been missing the many other combinations out there?

 

bunkycooks
May 5, 2010

I had some beautiful rhubarb that I used in a chutney and now I can't find any more. I wish I had saved it to make this!

 

RiverWhispers
May 5, 2010

I like my rhubarb "straight", with no other fruit combined with it. I am frequently served this-and-that having blends of fruits almost pureed together, and I often can't understand why one or the other wasn't used alone.

This is certainly not a criticism; it's just something I myself have never understood. I guess I'll just have to do this recipe three times: with rhubarb alone, then again with strawberries alone, then with both blended. Now that sounds like fun!

 

What a wonderful, easy rustic-style recipe! I have never used rhubarb before (very surprisingly), so I will have to try this!

xo
K

 

ChickDigtheDIrt
May 5, 2010

Good one! I am growing my very first strawberries this year, and if I can keep the crows off of them this is a recipe I will try and make with them. There really is nothing better than a fruit crumble. Thanks Heidi!

 

The Curious Baker
May 5, 2010

This looks great! and...adding pine nuts to crumble...why didn't I think of that? Genius! :~)

 

the mogran
May 5, 2010

My husband has been clearing the store shelf of every piece of rhubarb he can find for the last 2 weeks now. I finally have a recipe to help me figure out what to do with it all! Can't wait to try it!! :)

 

For sure and by far the best crumble ever. Nothing better than this sweet and tangy combo!

 

Brazilianbro
May 5, 2010

WOW! Your recipes are amazing. My mouth is always watering when viewing your blog. Thanks.

 

Amanda
May 5, 2010

An inspired balance between sweet and tart and what a gorgeous colour!!
Thanks!

 

Emma
May 5, 2010

I'm proudly the crumble queen, so this mix of black pepper, strawberries AND rhubarb is one i'm going to have to try!!!!many thanks Heidi :-) your a ledgend!!!!!!!
To ronny re: diabetic crumble version, using stevia in the crumble should be fine,it's not essential for the structure of the dough.I usually use a few tsp of melted honey or maple syrup instead of sugar, and it's very forgiving.I don't like it too sweet,so i'd give stevia a go for sure, good luck :-)

 

Sandy
May 5, 2010

I am going to make this for my daughter's birthday celebration this weekend. She will love it!!

 

Dragonfly
May 5, 2010

Oh, oh, oh!!!
Hm, I bet this would be wonderful with a dash of balsamic vinegar with the fruit & sugar. I am crazy about balsamic & black pepper with strawberries.
I don't do spelt or wheat, so I would likely grind some oats to a flour. Rice flour would be a nice crunchy texture.

 

Susie PNW
May 5, 2010

Our friends brought over some rhubarb yesterday here in Spokane. Tonight I made the crumble with a couple substitutions -- maple syrup for sugar and almond meal for some of the flour. The crumble just jumped out of the oven and looks heavenly. Thanks Heidi!

 

Alan
May 5, 2010

I love Strawberry. Thanks for the recipe.

 

aamedya
May 6, 2010

Well, that Anonymous person was me. It's late. thanks

 

This looks absolutely delicious. Rhubarb I haven't tasted before but I know it has a very tart flavor. The sweetness of the strawberries must balance that I'm sure.
Magda

 

Lady Grey
May 6, 2010

one of my all time favourites, and this version sounds divine!!!

 

Nancy
May 6, 2010

Gorgeous! The port must add such a lovely flavor. Wondering it you've tried kuzu or arrowroot to thicken the fruit layer?

 

Hi there - wow what a fab bit of timing ! I love my food but am notoriously dodgy when it comes to desserts, I don't particularly like sweet food and the va va voom just isn't there ! I do however love rhubarb & crumble is my default dessert- I'm making this for a dinner party tomorrow. Bravo ! x

 

Lou Ettore
May 6, 2010

With all the strawberries coming in this will be great! Thanks!!

 

Nirvana
May 6, 2010

Wow! This looks delicious! Now I have a Sunday brunch recipe :)

 

Alanna
May 6, 2010

Wow, way to gussy up a homey dessert! It doesn't get much better than a crisp for dessert, preferably with some ice cream melting over the top. Around here, we've been working our way through an apple-rhubarb crisp, sweetened with maple syrup and maple sugar, and flavored with a bit of fresh ginger. The pine nuts and black pepper in this one sound amazing; I love savory ingredients in sweeties. And the port wine does the double duty of adding flavor and coloring the filling a glorious burgundy - brilliant! Love the wheat-free topping, too. This will have to be my next crisp. Thanks for a lovely post as always; hope you enjoyed your trip to Ptown - such an awesome city.

 

Deborah Porter
May 6, 2010

We never see fresh rhubarb down here in Baja California Sur (sob!), but mangos are coming on strong and I made this with our small criollo mangos and some blueberries I found in the freezer. Along with the pine nuts and black pepper in the crumble (and what a great alternative to flour and oats), it's delish! Thanks for the idea.

 

Magdalena
May 6, 2010

What a pity that I do not like rhubarbre...because visiting many culinary blogs I can see so many good and tasty-looking recipes....., like yours. Have a good rhubarb day....

 

Dawn
May 6, 2010

Hope you had a good time in our town of Portland! I've got tons of rhubarb so all I need are my strawberries to ripen up and I'll have this fab looking dish.

 

Lisa dai
May 6, 2010

i'm not much of a cook, but i love your site.
Your photos are great. i'm planning a trip to Portland this summer, any tips? Food or adventure.

 

Lisa dai
May 6, 2010

i didn't see you already give travel tips. Thank you!

 

Corinna
May 6, 2010

The timing of this post was perfect. I had all the ingredients on hand, and so excited to try the recipe. We really enjoyed it, and will make it again before the season's out. Beautiful balance of flavors! Thank you, Heidi!

 

I've never had strawberry rhubarb, but it always looks so delicious. I might make some this year if my strawberries grow. :)

Jenn

 

Delicious! I am heading to the farmers market this saturday and I sure hope they have rhubarb!

 

I can't wait for the rhubarb to show up in my part of the world so I can try this recipe! A 9X9 inch pan would never serve 8 -12 people in my world, however . . . more like 6!!

 

Cecilia
May 6, 2010

I've just returned from a trip to Portland! And wouldn't you know it, we ate at Farm Cafe and the dessert special was strawberry rhubarb crisp. I was looking forward to it all night and crushed when they had run out (the strawberry shortcake wasn't half bad). So I guess I'll just have to make yours.

 

Anne-Renée
May 7, 2010

Rhubarb and strawberry is a classic combination here in Norway! looks scrumptious - saving it for when the rhubarb in my garden is ready and the local strawberries are abundant!
another thing - in my family this would be served with cold custard... A lovely contrast between the warm crumble and the cold creamy custard!

 

debra
May 7, 2010

Love the recipe but since I'm in the Northwest I'd probably use hazelnuts or walnuts instead of pine nuts and if you add a little maple syrup instead of butter the topping become more crisp. As always I love the local whole wheat pastry flour we have now available at Seattle farmers' markets. The pictures are so yummy I want to get started now.

 

Jessie
May 7, 2010

Looks amazing! I'm definitely making this for my mom on mother's day.

 

Jennie
May 7, 2010

@Jess -- re: vegan substitute for butter in crumbles...Earth Balance works really, really well replacing butter in baked goods. It can be challenging to work with in pie crust (although the end result has always been delicious), but makes a fantastic crumble topping!

 

Tiago
May 7, 2010

Looks tasty!

 

mmmm rhubarb season. This is the second mouthwatering rhubarb recipe I've seen today. I think it's a sign that I need to snag some and make something awesome! :)

 

littleclove
May 7, 2010

No rhubarb at the Chicago farmer's markets yet....but now that I have your crumble recipe, I can't wait. This looks absolutely delicious! I'm not much of a sweet eater, but this looks like just my speed. YUM!

 

Lynsey James March
May 8, 2010

I love this recipe, I am looking to find ways to incorporate more rhubarb in my food, and this is easy and tasty.

 

Belladonna
May 8, 2010

usually smelling and seeing food makes my mouth water, but this "Before you know it, golden-topped dollops of baked goodness are crisping up in a shallow sea of bubbling fruit" actually made my mouth water... i am heading out to get some rhubarb today!!... thanks for reminding me of one of my favorite desserts!! and thanks so much for your wonderful blog...

 

Miriam
May 8, 2010

WOW--just made this and had to restrain myself from gobbling it up before I could share it with others. I used frozen organic rhubarb (for some reason, my local organic grocery source didn't have any fresh rhubarb), fresh organic strawberries, and substituted half the white sugar for brown sugar, just b/c I LOVE how brown sugar tastes w/ strawberries. This dessert is AMAZINGLY delicious. Thanks so much for sharing. The topping is simply marvelous with the oats and spelt flour...THANK YOU, Heidi!

HS: So glad you liked it! And good to hear it still worked with your frozen rhubarb.

 

Sarah
May 8, 2010

I just came back from SF, and I live in Portland! I can't wait to read about what you saw in my city. I am also looking forward to trying this crumble. I wonder how it would taste with rosewater.

 

Mardi
May 8, 2010

Have y'all ever tried crumble topping on mashed sweet potatoes, for Thanksgiving? I was short on ingredients one year for the usual preparation (not marshmallows) and improvised by topping the casserole with my crumble topping. It was a huge hit and immediately earned a spot on our traditional menu.

 

LA Cook
May 8, 2010

Just made this with wheat flour (half whole wheat, half all-purpose), ordinary white sugar, pecans & walnuts instead of pine nuts and extra fruit. Oh, and brandy instead of port. It was still badass.

I think you can get away with a bit less sugar if you're sugar-shy.

 

Yosef
May 9, 2010

Looks awesome, although I googled "Liver Crumble" and came to this!

 

Ena
May 9, 2010

Since there is absolutely no possibility to buy rhubarb anywhere in my country, what do you think would be a good alternative to it?

HS: Hi Ena, You could do 100% strawberries, or substitute other berries for the rhubarb.

 

parisbreakfasts
May 9, 2010

I can smell this baking and it's driving me wild!!
Carolg

 

Kelly
May 9, 2010

I made this last night for a party and it was a hit! Thank you for sharing this recipe, Heidi. I also made your hummus recipe and both of them were fabulous.

I always come to your site and feel inspired to eat more healthfully, consciously, and flavorfully!

 

suncatcher
May 9, 2010

This is FANTASTIC! I have finally found a crisp/crumble topping that I & the fam loves...and
the fruit/wine/sugar combo=wonderful !! Appreciate that it's not too sweet, and love the pine nuts. Thanks so much for the great combos you come up with...mmm, mmm, good. Still :-)

 

Amari @ Eat Chic
May 9, 2010

This recipe looks DELICIOUS!! I cannot wait to get my hands on some fresh rhubarb and strawberries from the farmer's market this summer and get baking, I will definitely be making this dessert!

 

Betty
May 9, 2010

I made this last night and it was delicious. I've never used rhubarb before but I was curious so I bought some stalks. I didn't have spelt flour and couldn't find my pine nuts so I substituted ww pastry flour and sliced almonds (toasted in pan). The crumble turned out to be the best I've ever made - slightly nutty with that peppery kick. I liked it so much that i decided to make another one but bought small bag of spelt flour to try. My house smells so good from this crumble. Thanks Heidi!

 

Andi
May 10, 2010

I made this last night (subbing a mixture of whole wheat and brown rice flour for the spelt, and almonds for the pine nuts), and it was a big big BIG hit. What a superb way to use the first rhubarb of the year! Next I'm going to work on making a version of this that is gluten and corn-free. Thanks for the inspiration!

 

Leigh Ann Lonneke
May 10, 2010

Made this for Mother's Day..... it was fabulous and lasted only about 5 minutes!

 

Tasty Yummies
May 10, 2010

I definitely plan on making a gluten-free version of this VERY soon. It looks amazing.

 

Laura
May 10, 2010

I made a gluten-free version of this last night, substituting sorghum for the whole wheat flour. I also used a full pound of strawberries, since 8 oz didn't seem like quite enough. It turned out quite delicious.

 

Sandy
May 10, 2010

I made this yesterday for a birthday/mothers day celebration. I made enough so that I can eat a little for breakfast for a couple of days also. It is amazingly good!

 

Chelsea
May 10, 2010

Sounds like I wasn't the only one who made this last night for Mother's Day Dinner!
I thought I would add that I used walnuts in place of the pine nuts, and a honeywine instead of the port...and it turned out spectacular!

 

Another Foodie
May 10, 2010

Can't wait 'til my month-stay in SF -- I even booked a hotel with a full kitchen so I can full take advantage of all the ingredients available in the States, including rhubarb. :D

 

Jessica
May 11, 2010

Made this for Mother's Day....substituted walnuts for the pine nuts. It was SO GOOD. Everyone gobbled it up!

 

Dania
May 11, 2010

Cool, I never would have made a better one though

 

Falon
May 11, 2010

Looks absolutely delectable. My husband will love me for making this. Hope to be able to sub a different flour.

 

Hi,

This may seem random for the recipe at hand, but I couldn't figure out how to post a comment under your Vanilla Honey Ice Cream Recipe.. which I tried but substituted the vanilla bean with lavender and it is amazing. I was wondering if you have suggestions for a coconut milk based ice cream batter? And whether you have a green tea ice cream recipe! Thanks

 

Pam Livingston
May 12, 2010

Looking forward to trying this - Rhubarb and Strawberries always good combination

 

pepita
May 12, 2010

i love it !!! ^^

 

stacey hyatt
May 13, 2010

This was the perfect recipe! I served this on Mother's Day w/homemade soy milk ice cream. The crumble was the perfect blend of naturally sweet fruit & crunchy crumble. I made a couple of minor changes: replaced the 1/2 c of sugar sprinkled on the fruit w/@ 1/4 c of maple syrup, added a small handful of sliced grapes to rhubarbs & strawberries (since I was lacking the full amnts of both), added a wee bit of orange zest to fruit, used a combo of red wine & good balsamic vin to replace the port, almonds to replace the pine nuts, and WWpastry flour to replace the spelt. My family loved it! Even my health-food phobics did not complain!! Thanks, Heidi! I love your recipes!!

 

Lauren
May 13, 2010

I've tried several of your baked goods recipes now and you have yet to steer me wrong. This was delicious! We initially tried it with a bit of vanilla ice cream on the side, but it was much better all on its own. Another great post!

 

Feast on the Cheap
May 15, 2010

My grandmother always made strawberry rhubarb pie when I was growing up. This brings me right back to their farm upstate. Can't wait to make this in my own kitchen. Thank you for sharing!

 

Miriam
May 15, 2010

So, I made this AGAIN, doubled the recipe, baked it in the 13x9 pan, and cut the amount of sugar in the filling ONLY (used the full amt. of sugar for the topping) in half. I'd have to say, that wasn't the best move. It still tastes great, but I think that maybe I should've used AT LEAST 75% of your recommended amt of sugar....What you put in the recipe is really the perfect ratio of sugar to fruit. :)

 

Linnea
May 15, 2010

@Jess- I used very soft coconut oil (not quite liquid) and it seemed to work well, I just also added 2T of applesauce to moisten the rest.

My only problem was the rhubarb was still really crispy, not soft. Any ideas what I did wrong?

 

The Purple Foodie
May 17, 2010

I'm thinking of making a strawberry and apple crumble.. too bad we don't get rhubarb here.

 

Sylwia
May 17, 2010

Thank you so much for providing healthy delicious recipes and gorgeous eye candy photographs :)
I veganized this recipe and it turned out wonderful! In Chicago at this time I couldn't get fresh strawberries so I substituted apples and it turned out beautifully. I can't wait to try blueberries and figs!

 

briggs
May 17, 2010

ive been thinking about preserving rhubarb into some kind of jam or preserves by canning it, so i could use it to make crumbles and oat bars specifically, later in the year, like how people do so with raspberry jam. do you think this would work? the jam would need to be quite thick, like raspberry jam, for this to work. does anyone have any ideas, and/or do you think just a rhubarb jam with pectin and sugar would fit the bill?

 

Suzanne
May 17, 2010

I made this tonight and it was amazing! I think the fresh cracked pepper and the pine nuts are what really do the trick. I also threw in some leftover raspberries. I will make this again for sure!

 

Jared
May 18, 2010

Just brought this to my girlfriend's parents. Didn't have spelt so I used whole wheat cake flour, Also didn't have enough pine nuts so I augmented with almonds. Neither the black pepper or port really came through. At least double the pepper and go ballsy and use a tawny port.
Don't get me wrong. It was still delicious. My girlfriend's mother loved it!

 

Anneliese
May 19, 2010

I made this for my family, which includes my husband, me, and our two children, aged 7 and 8 years. It served the four of us. We had it as a dessert with a small dinner. I guess we eat a lot, but none of us are overweight!

I used 2/3 the amount of sugar in the filling. It was tart, but not too much so. I didn't use the port.

My husband loved it! It was very good.

 

Anna
May 19, 2010

This looks gorgeous. I love the idea of adding pinenuts to topping! thanks :)

 

gracy
May 21, 2010

i made this for a going-away party for a dear friend last night. we served it over vanilla ice cream and ate it out on the patio where we saw the first firefly of the year. the whole thing was so delicious and summery--the perfect send-off. i love your blog and photographs/writings. cooking these recipes is teaching me how to make delicious foods a little healthier (or maybe its the reverse :) and inspiring me to cook more from my instincts. thanks heidi!

 

dental hygienist
May 24, 2010

Wow this is a great resource.. I’m enjoying it.. good article

 

Dalit
May 24, 2010

Heidi,
Thanks for such great posts and recipes. I made this crumble with kamut flour rather then the spelt and it was DELICIOUS!

 

Andy
May 25, 2010

I made this the other day and it was without a doubt one of the best things I've made all year. Thank you. I found a mulberry tree near my apartment and will be trying it with those tomorrow. Wonderful

 

Michele
May 26, 2010

This recipe turned out GREAT!! I didn't have port wine, so I just used 1/8 cup of a cabernet. The wine really adds a nice complexity to the dish. This is not your ordinary cobbler! I might add just a few more strawberries than 8oz next time for a little extra filling. But overall, this was the best cobbler I've ever had!