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Rhubarb strawberry crumble in two parfait glasses, topped with vanilla ice cream with silver spoon, on a gray piece of marble with scattered whole strawberries and a white cloth.

The Best Rhubarb Strawberry Crumble

  • Author: Shanna Mallon
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x


Enjoy rhubarb paired with fresh strawberries in this easy-to-make crumble, the perfect homemade spring or summer dessert.


  • 1 pound rhubarb, cut into chunks
  • 1 cup packed brown sugar, divided
  • pinch salt
  • 1 small orange, (about 1 tbsp zest and 3 tbsp juice)
  • 1 pound strawberries, halved
  • 1 1/2 cups all purpose flour
  • 7 tablespoons unsalted butter, cold and cut into chunks
  • 1 1/3 cup rolled oats


  1. Preheat oven to 350°F (180°C).
  2. In a medium saucepan, combine chopped rhubarb, ½ cup packed brown sugar, a pinch of salt, and the orange zest and juice. Place over medium heat and bring to a boil. Cover and simmer for five minutes. Remove from heat and stir in the strawberries.
  3. In a large bowl, combine the flour, butter, and remaining brown sugar. Using a pastry cutter or two knives, cut the butter into the mixture until it resembles coarse crumbs. Stir in the oats and toss with your fingers to distribute evenly.
  4. Spoon the rhubarb mixture into the bottom of an 8×8″ baking dish. Sprinkle the oatmeal mixture over the rhubarb. Bake for 30 minutes, until the sauce is bubbling and the topping is brown and fragrant.
  5. Serve straight from the oven with vanilla ice cream on top.