Strawberry-Rhubarb Crumble

May 16, 2012

In addition to the small amount of rhubarb left over from making rhubarb fool earlier in the week, my dad gave me more from his garden on Sunday afternoon. What to do? (The answer is always: browse through cookbooks until something makes me salivate.) Although it’s not yet strawberry season here, Wegmans had some large 2-pound packs from California on sale super cheap, and having strawberries on hand would greatly expand my possibilities for the rhubarb. This recipe in the Gourmet cookbook looked perfect: 2 pounds of strawberries and 1½ pounds of rhubarb, and no other unusual ingredients that would necessitate a trip back to the store. This was also a really simple recipe to make! No special equipment (like food processors or mixers) and no time-consuming procedures (like making pie dough). Just cut up the fruit and mix with the sugar, mix together the topping, put in in a dish, bake, and you’re done!

A word of warning, however. Instead of just shaking the excess water off, I think I should have patted the rhubarb and strawberries dry before slicing them. The crumble turned out fairly soupy, even the next day after being in the fridge all night. Despite the looser-than-normal consistency, this recipe is delicious and I’d definitely make it again. The tartness of the rhubarb and the sweetness of the strawberries are wonderful together – I can understand why they are so often seen in combination!

Strawberry rhubarb crumble

Serves 8


For filling

  • 2  pounds strawberries, hulled and halved (6 cups)
  • 1½  pounds rhubarb stalks, trimmed and cut into 1/2-inch-thick slices (4½ cups)
  • 1 – 1¼ cups granulated sugar (depending on sweetness of strawberries)
  • 3  tablespoons cornstarch
  • 1  tablespoon fresh lemon juice
  • 1/8  teaspoon salt

For topping

  • 1¼  cups old-fashioned rolled oats
  • 3/4  cup all-purpose flour
  • 3/4  cup packed light brown sugar
  • 1/4  teaspoon salt
  • 1½  sticks (12 tablespoons) unsalted butter, cut into 1/2-inch pieces and slightly softened


  1. Put a rack in middle of oven and preheat oven to 425 degrees F.
  2. Make the filling: Gently stir together all filling ingredients in large bowl. Spoon mixture into a shallow 3-quart baking dish.
  3. Make the topping: Stir together oats, flour, brown sugar, and salt in a medium bowl. Blend in butter with your fingertips until mixture forms small clumps.
  4. Assemble and bake: Crumble topping evenly over filling. Bake until fruit is bubbling and topping is golden, 40 to 50 minutes. Cool slightly on a rack and serve warm.

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