Strawberry and Rhubarb Crumble

Total Time
Prep 15 mins
Cook 45 mins

The crumble is the British version of the American crisp. This one features the classic combination of tart rhubarb and sweet strawberries, topped with a crunchy oat-and-hazelnut streusel. A scoop of ice cream is the perfect finishing touch. Originally by Tamasin Day-Lewis and taken from Bon Appetit - May 2010 for ZWT.

Ingredients Nutrition


  1. Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter; rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. (DO AHEAD: Topping can be made 1 day ahead.) Cover and chill.
  2. Preheat oven to 375°F
  3. Butter 11x7x2-inch glass baking dish.
  4. Place 1/2 cup sugar in large bowl.
  5. Scrape in seeds from vanilla bean; whisk to blend well.
  6. Add strawberries and rhubarb to sugar in bowl; toss to coat well.
  7. Scrape fruit filling into prepared baking dish.
  8. Sprinkle oat topping evenly over filling.
  9. Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes.
  10. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.
Most Helpful

As a kid I used to love eating stalks of rhubarb raw, but never seemed to care for the strawberry/rhubarb pies that came my way! This dessert, however, is absolutely delicious! We really enjoyed the berry & 'barb combo, & I'll be making this again, for sure! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

Sydney Mike June 23, 2011

France, This was a fantastic dessert last night.. unique for us because the combination of strawberries, and rhubarb, it made for a nice dessert last night. Made recipe exactly as posted, and especially loved the nuts on it. A great touch. Made for you win in Tic Tac Toe.

weekend cooker May 04, 2011

Hi, This was nice, I have never tried strawberries with rhubarb before but I have seen recipes for pies, but I liked the crumble idea better than pie. I wasn't disappointed, I had mine with a bit of cream. Adding the oats and nuts was a great idea, it makes it very crunchy and the juice from the berries makes it gooey underneath, lovely, just lovely. Thank you for posting. Made for ZWT#6 2010.

Tea Jenny June 21, 2010