Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble Recipe

You all know by now how much 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.
Strawberry Rhubarb Crumble Recipe

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

3.93 from 13 votes

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.

Ingredients
  • butter for greasing skillet/pan (about 1 tablespoon)
  • 3/4 cup / 3 oz / 85 g spelt or wwp 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)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Notes

Serves a small crowd, 8 - 12 servings.

Serves
8
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • 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.

    Katy
  • 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.

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

    Megan
  • 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 :)

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

    Maninas
  • 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.

    molly
  • 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

    Wei-Wei
  • This looks delicious! I love the addition of spelt flour!

    DessertForTwo
  • 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!)

    Mary
  • 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.

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

    Erin Blogavich
  • 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!

    Lisa {AuthenticSuburbanGourmet }
  • 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.

    The French
  • 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!

    Taysa (Water, Butter and Wine)
  • 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

    Cinnamon
  • 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. :)

    Satpreet Kahlon
  • Salivating just a little bit. Looks amazing!

    Nicole @ cookingafterfive
  • 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!

    ronny
  • 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.

    Anonymous
  • 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!

    Alison
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