Strawberry Rhubarb Crumble

My grandparents live in the rhubarb pie capital of the world–the world. Yes, in it’s entirety. You can read about how it got there here, as rhubarb originally came from Eastern Europe amongst the Germanic peoples. According to the website, rhubarb comes from a word meaning “barbarians of the Volga River.” Not nearly as lovely as rhubarb pie.

Meaty rhubarb goodness.

Last week I was at Fred Meyer’s and saw that their rhubarb is $1.99/lb. That’s not even on sale. Everywhere else it’s above $3/lb., upwards of $4, so I hadn’t bought any yet. But $1.99lb? Yes please. And strawberries were on sale for $2.50/2 lbs. Yes they are the gross tasteless ones, but they would do just fine for what I had in mind for them–strawberry rhubarb crumble. Oh yes, bring on the drool.

Wait! But you were talking about rhubarb pie.

Yes, I know. But that involves making a crust which I am not inclined to do at 9pm. And rhubarb needed to be in my belly as soon as possible. Thus the crumble.


[print_this]Strawberry-Rhubarb Crumble

Adapted from

For the topping:
1 1/3 cup whole wheat flour (most other flours would be fine)
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons turbinado sugar (or any other sugar)
2 teaspoons lemon juice (adjust to your tastes)
4 ounces butter, melted

For the filling:
2 cups rhubarb, chopped into 1-inch pieces
1 quart (2 pounds) strawberries, hulled and quartered
Juice of one lemon OR a tablespoon or two of lemon juice
1/2 cup sugar
3 to 4 tablespoons cornstarch (don’t sub flour)
Pinch of coarse sea salt

1. Preheat your oven to 375°F.

2. To prepare the topping, lightly mix the flour, baking powder, sugars, and lemon juice (or zest) in a medium bowl. Stir in the melted butter until clumps form, don’t worry if it’s too much or too little. Crumbles are very forgiving. Slide it in the fridge until the filling is prepared.

2. To prepare the filling, chop up all the rhubarb and strawberries if you haven’t already. Take a 9 inch square baking dish or two 8 inch pie dishes (Deb used a 9 inch deep dish pie plate). You can really use anything you think it will fit in. Mix the strawberries, rhubarb, lemon, sugar, cornstarch, and salt (I tend to use a little more than a pinch) in the dish.

3. Pull the topping out and sprinkle it over the fruit mixture. Don’t worry if it doesn’t seem like enough, it will still taste heavenly. Place some foil on a baking sheet and place the pie dish on the foil. Mine didn’t bubble over, but it’s better to be prepared. Bake for around 40 minutes, start checking it around 30 minutes. It will be ready when the topping is lightly browned and the fruity is bubbly.[/print_this]

Tip: Sprinkle some sea salt lightly over the crumble when it’s done baking. It really helps bring out the flavors.

With two people in the house, this lasted about 3 days. I ate copious amounts of it, I’m surprised it lasted that long. I’d say that it would last the average family a day and a half max.


2 thoughts on “Strawberry Rhubarb Crumble

  1. Jamie says:

    Did you peel the rhubarb? I’ve seen it in recipes both ways, so just wondering 🙂

    • Carrie says:

      I’ve never peeled it and it always comes out great. I didn’t actually know that people peeled it, so I don’t think it makes a difference.

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