This tangy, sweet rhubarb and strawberry crumble is an easy to make dessert to enjoy delicious warm weather fruit.
Happy Spring! It’s been forever since I have been here but I have a good reason for taking a long break. My husband and I welcomed our baby daughter early January this year and she has been keeping us on our toes. Last year I decided to take a short break after I found out I was pregnant since the first trimester left me exhausted. How ever that short break turned in to a rather long break and I just decided to wait until I had the baby to get back to it. I have to say I completely under estimated the time and energy a newborn takes up. Even for this post, it has taken me almost a week to even sit down and write this post after I made the crumble. I am excited to be back though and can’t wait to share my cooking journey!
One of the things we did while I was on this long break was take a vacation in the UK and I got to taste rhubarb for the first time! It was rhubarb ginger jam while having afternoon tea and might I add it was delightful 🙂 I had only seen rhubarb in certain grocery stores here and felt a little intimidated to use it since I had never had it before. I have noticed this with certain produce that I have not grown up with. Have you folks felt the same way about certain veggies or fruits? Anyway this year, I did not want to miss out on rhubarb and decided to give the classic rhubarb strawberry crumble a try.
What you need for the rhubarb strawberry crumble
I decided to go with a crumble because…well I honestly did not have time to make a pie crust, bake it, add the filling and all that jazz. My go to dessert when I need to use up fruit and make it quickly is always a crumble/crisp. I did some light research in to what constitutes a crisp vs crumble and honestly could not figure out the difference. So I decided I would name this a crumble :). The ingredient list for this one is pretty simple.
A crumble consists of a filling and a crumbly topping. The filling for this one is made by mixing in the fruit with sugar, corn starch, vanilla, freshly ground cardamom and ginger powder. I did not have access to stem ginger or crystalline ginger which would be preferable. The next best thing was ginger powder which was what I had on hand. Ginger and cardamom are both great accompaniments to rhubarb and really pair well together.
The topping is usually a combination of flour, rolled oats , sugar , butter and nuts. I decided to make it gluten free by swapping out the flour with almond flour and added sliced almonds. I also added a splash of vanilla.
Making the crumble
Whisk all the ingredients for the filling and let it sit for 10-15 minutes. During this time, prep the topping by mixing all the ingredients together. Break the softened butter off in to little pieces and rub it to the mixture. This helps it adhere to the flour and oats causing it to form little chunks which adds to the texture of the topping.
Top the filling with the topping to ensure there is an even and thick layer on top. Bake in the oven at 350 deg F for 50-60 minutes. You should be able to see the fruit mixture bubbling and the top layer well browned. Take it out of the oven and let it cool for 10-15 minutes before you serve.
This rhubarb strawberry crumble tastes best when eaten the day of being made. It can be eaten within a couple of days when refrigerated. If it is cold, warm it up and serve with it some vanilla ice cream for a delicious treat.
Try out the recipes below if you liked this one!
Rhubarb and Strawberry Crumble
- 1 lb Rhubarb Ends cut off and chopped into 1/2" or 3/4" inch pieces
- 3/4 lb Strawberries Washed and cut into quarter pieces
- 1/2 cup cane or brown sugar
- 1 1/2 tbsp corn starch
- 2 tbsp Vanilla
- 1 tbsp Powdered Ginger
- 1 tsp Powdered Cardamom
- 1 cup Almond Flour
- 1 cup Rolled Oats
- 1/2 cup Cane or brown
- 1/4 cup Vegan butter or regular butter softened
- 1/2 cup Sliced almonds
- 1 tbsp Vanilla
- Preheat the oven to 350 deg F.Place the fruit in a baking dish. I used a 9"x11" dish for this. Add the remaining ingredients for the filling and mix well. Keep aside.
- In another bowl, mix all the ingredients for the topping except for the butter. Add it in the end and rub it in to the mixture ensuring there are chunks of the flour-oat mixture that coat bits of butter. This helps add texture to the topping.
- Place the baking dish in the oven and bake for 50-60 minutes. The fruit at the bottom should be bubbling and the topping should have a nice warm color.