Can I make strawberry rhubarb crumble gluten-free?

Yes, you can easily adapt this recipe. Simply swap the all-purpose flour for a 1:1 gluten-free flour blend and make sure your oats are certified gluten-free. The fruit filling is naturally gluten-free as long as you use cornstarch or a similar thickener.

What if I don't have fresh strawberries?

Frozen strawberries are a great alternative. You don't even need to thaw them before mixing them with the rhubarb and sugar. Just keep in mind that they might release a bit more liquid, so you may want to add an extra teaspoon of cornstarch to the mix.

Is rhubarb actually a fruit?

Technically, rhubarb is a vegetable, but in the United States, it was legally classified as a fruit in 1947 by a New York court because it is almost always used in sweet applications. This helped reduce the tariffs on it at the time!

How do I prevent the topping from burning?

If you notice the topping is getting too dark before the fruit is bubbling, loosely cover the dish with a piece of aluminum foil. This allows the fruit to continue cooking while protecting the butter and sugar in the topping from the direct heat.

Ultimate Strawberry Rhubarb Crumble Recipe & Baking

Ingredients

Scale

3 cups fresh strawberries, hulled and sliced
3 cups fresh rhubarb, trimmed and chopped
1/2 cup granulated sugar (for fruit filling)
1 tbsp all-purpose flour (for fruit filling)
1 tsp vanilla extract
1 cup all-purpose flour (for crumble topping)
1/2 cup rolled oats
1/2 cup granulated sugar (for crumble topping)
1/4 cup light brown sugar, packed
1/2 cup (1 stick) cold unsalted butter, cubed
1/2 tsp ground cinnamon
1/4 tsp salt

Instructions

Step 1: Preheat Oven – Preheat oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
Step 2: Prepare Fruit Filling – In a large bowl, gently combine the sliced strawberries, chopped rhubarb, 1/2 cup granulated sugar, 1 tbsp all-purpose flour, and vanilla extract. Pour the fruit mixture evenly into the prepared baking dish.
Step 3: Combine Dry Topping – In a separate medium bowl, whisk together 1 cup all-purpose flour, rolled oats, 1/2 cup granulated sugar, brown sugar, ground cinnamon, and salt.
Step 4: Add Butter to Topping – Add the cold, cubed butter to the dry topping ingredients. Use your fingers, a pastry blender, or a fork to cut the butter into the mixture until coarse, pea-sized crumbs form.
Step 5: Assemble Crumble – Evenly sprinkle the prepared crumble topping mixture over the fruit filling in the baking dish.
Step 6: Bake Crumble – Bake for 45-55 minutes, or until the crumble topping is golden brown and the fruit filling is visibly bubbling around the edges.
Step 7: Cool and Serve – Let the strawberry rhubarb crumble cool for at least 15-20 minutes before serving warm, optionally with a scoop of vanilla ice cream.

Notes

This crumble is a delightful blend of sweet and tart, making it a crowd-pleaser. For an extra bright flavor, you can add a squeeze of fresh lemon juice to the fruit filling. It’s fantastic served warm, making it perfect for potlucks and family gatherings.

Author: Mike
Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving (approx. 1 cup)
Calories: 480 kcal
Sugar: 58g
Sodium: 210mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 11g
Trans Fat: 0.9g
Carbohydrates: 72g
Fiber: 4g
Protein: 5g
Cholesterol: 65mg

Keywords: strawberry, rhubarb, crumble, dessert, baking, sweet, tart, seasonal, comfort food, easy