Strawberry Rhubarb Crumble Recipe

A simple spring crumble - rhubarb, strawberry, and a splash of port wine with a buttery black pepper, pine nut and oat crumble top. Sounds a bit fancy, but really, it couldn't be easier to make.

Strawberry Rhubarb Crumble

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

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Strawberry Rhubarb Crumble

4.18 from 17 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.

  • 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)
  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.

Serves a small crowd, 8 - 12 servings.

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!

Post Your Comment


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!


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

The Curious Baker

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 @ mollys menu

Pepper and Pine Nuts! You are a goddess.


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

The Intrepid Cook

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


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!

heather @ chiknpastry

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


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

Hallie @ Daily Bites

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.

12th Man

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

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!


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


Oh that looks like the perfect summer dessert!

Simply Life

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


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.

Joe @ Eden Kitchen

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


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!


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!


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!

Christie {Honoring Health}

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