Strawberry Rhubarb Crumble by Cindy Pascale

I live in Minnesota and the season’s first harvest of rhubarb happens in May.
Rhubarb, which is a vegetable, is tart and many recipes pair fruit and sugar to create a wonderful sweet and tart taste. In this crumble, the recipe calls for strawberries and sugar to balance the tartness of the rhubarb. If you have plenty of fresh rhubarb and are looking for another recipe, you may want to make a strawberry rhubarb jam (insert link to the jam recipe).



  • 2 cups strawberries, hulled and quartered
  • 2 cups (about 3/4 lb) of rhubarb, cleaned, ends trimmed and cut into 1/2 inch pieces
  • 1/2 cup granulated sugar
  • 1/8 tsp salt


  • 3/4 cup all purpose flour
  • 1/3 cup packed brown sugar
  • 3 tbsp granulated sugar
  • 1 tsp cinnamon
  • 1 tsp salt
  • 6 tbsp butter, softened

Optional Toppings

Ice Cream or Whipped Cream


  • Preheat oven to 375° degrees.
    Spray 9” X 9” baking pan with Pam.
    In a large bowl, toss strawberries, rhubarb, sugar, cornstarch, and salt. Make sure everything is mixed together well. Pour into prepared pan.
    For the crumble topping, in a medium bowl, mix together the flour, brown sugar, granulated sugar, cinnamon, and salt. Cut in the butter until the mixture looks like crumbles. Pour over strawberry and rhubarb mixture.
    Bake until crumble topping is browned and fruit is bubbly and tender. About 45 minutes. Start checking at 40 minutes of baking time as you do not want to over cook.
    Let cool before serving and refrigerate leftovers.

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