Wishing everyone knew the delicious potential of the humble rhubarb, and it is shining bright in this comforting dessert. Juicy, sweet, and divine, this old-fashioned Strawberry Rhubarb Crumble is made with healthy goodness and packed with delicious flavors. Loaded with tangy rhubarb, sweet strawberries, and topped with an irresistible oat and cinnamon crumble, this heavenly dessert makes for an easy, spring dish to share with family and friends.
Whole Food Plant Based, Vegan, Plant Based, oil free, refined sugar free, gluten free and no highly processed ingredients.
Hi there, Ameera here!
We cannot get enough of this delicious Strawberry Rhubarb Crumble; it’s sweet, slightly tart, and ultra-decadent. A perfect sweet treat for special occasions. We combined the aspects of skillet cooking the strawberries and rhubarb from our Apple Crisp recipe and used a variation of the crumble topping from our Vegan Cinnamon Crumble Coffee Cake. A delicious combination of the two creates this crazy good dessert!
Sweet Neighbors
The best rhubarb always comes from friends and neighbors. We were recently gifted with some tasty rhubarb from neighbors down the street who I can easily say have become dear friends. Dave and Cindy are the type of people who always have a warm smile for everyone.
Cindy has a generous spirit, quick to welcome you into her home and treat you like family. She is the type of person that everyone just automatically loves because she is so sweet and genuine, a rare gem for sure.
Her husband, Dave, is equally warm and friendly. He has a huge garden with tons of produce that he generously shares with friends, family, and neighbors all summer long. I consider Dave a gardening expert, and you all know me, I love to garden so when I had the opportunity to pick his brain on some gardening tips and tricks, he was happy to share his wealth of knowledge with me and answer all my millions of questions.
Gardening Fun
I loved hearing all about his rhubarb plants, raspberry bushes, asparagus, onions, the list goes on and on. His garden is massive. Rhubarb grows in abundance at one end of his garden. I was intrigued by his soil where he shared with me some tricks to get a lot of nutrients back into the soil. The soil was a wonderland of beauty. It was obvious that he put a lot of effort into giving back to Mother Nature and she, in turn, gifted him with an abundance of delicious fruits and veggies. I was thoroughly impressed.
Mom and I left Dave and Cindy’s house with a nice picking of rhubarb, some tasty asparagus and warm hearts. Thank you Dave and Cindy!!!!
Rhubarb Recipes
Mom grew up eating rhubarb so she knew all about it, but I had never actually tasted rhubarb before, so when I took a quick bite of raw rhubarb, I was kinda surprised. I knew that it was tart, but didn’t quite expect it to be so tangy and sour. I guess I just assumed that it would be slightly sweeter since it always appears in pies and crisps, etc. But I was excited to receive this fun new vegetable (or is it a fruit?) with tasty new possibilities!
Upon examining the nutrient content of rhubarb, it is important to know that it is a very good source of Vitamin K and it is high in fiber, all bonus points for rhubarb. YAYY!!!
We thoroughly enjoyed the rhubarb as applesauce, but I was all about making a pie, tart, crisp, or crumble. We finally landed on a crumble and paired it with its traditional fruit partner-in-crime: the tasty strawberry.
Seasonal Fruit
This recipe is perfect not only with strawberries and rhubarb, but all kinds of tasty fruit. Use the same amount of fruit, but switch it up based on what is in season to make a variety of tasty crumbles throughout the year.
I’ll let Mom tell you more!
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Hi! Robin here.
A big THANK YOU to Dave and Cindy for gifting us with rhubarb so we could make this delicious Strawberry Rhubarb Crumble. This crumble is very easy to make and is sure to please the whole family.
Unlike traditional desserts, we have removed the refined sugar and processed ingredients. We used 100% pure organic maple syrup combined with the natural sweetness of the strawberries to make a perfectly delicious old-fashioned crumble. We used no oil or refined flour.
This tasty strawberry rhubarb crumble tastes just as good as your childhood memories of grandma’s rhubarb pies, crumbles, and crisps, but is a much healthier version. The delicious crumble topping is especially tasty.
Stovetop Trick
What makes this dessert a winning recipe is the stove top skillet start off, then later placing in the oven. This allows you to control the amount of maple syrup in the recipe as well as ensuring the perfect fruit tenderness. Cooking it on the stove top ensure that you already have a preview of its deliciousness even before it goes into the oven.
We would love for you to give this recipe a try! We just know you are going to love it.
If you try this sweet treat, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
Products Used:
- Food processor
- Skillet
- Baking pan (we used a 7” width x 11” length by 3” depth baking dish or similar baking dish)
Strawberry Rhubarb Crumble
- Prep Time: 10 Minutes
- Cook Time: 5-7 Minutes + 20 Baking
- Total Time: 37 Minutes
- Yield: 6-7 Servings 1x
- Category: Dessert
- Method: Stovetop, Oven
- Cuisine: American
Description
Wishing everyone knew the delicious potential of the humble rhubarb, and it is shining bright in this comforting dessert. Juicy, sweet, and divine, this old-fashioned Strawberry Rhubarb Crumble is made with healthy goodness and packed with delicious flavors. Loaded with tangy rhubarb, sweet strawberries, and topped with an irresistible oat and cinnamon crumble, this heavenly dessert makes for an easy, spring dish to share with family and friends.
Whole Food Plant Based, Vegan, Plant Based, oil free, refined sugar free, gluten free and no highly processed ingredients.
Ingredients
Filling Ingredients:
- 4 cups rhubarb, cut into 1 inch pieces
- 4 cups strawberries, hulled, then cut in half (or quartered if large)
- ½ cup organic maple syrup (+/-)
- 4 Tablespoons water
- 1 teaspoon vanilla
Slurry Ingredients:
- 1 to 3 Tablespoons cornstarch (or arrowroot powder) *
- 2 to 3 Tablespoons water
Crumble Ingredients:
- 1 ½ cups rolled oats, (not quick cooking) chopped
- ½ cup almond flour, lightly packed
- 1 ½ teaspoon baking powder
- 2 teaspoons cinnamon
- ¼ cup organic maple syrup
- ¼ cup unsweetened almond butter
- Pinch of sea salt *
Instructions
- Preheat the oven to 350 F.
- Make the Crumble Topping– Place the rolled oats in a food processor to break them up, about 20 seconds. Then add all the remaining Crumble Topping ingredients to the food processor and process just until well combined, do not over-process them. The Crumble Topping will form lumps and hold together when taking a small amount and pressing it into a ball. (see notes). Set aside.
- Place all the Filling Ingredients into a skillet and bring to a boil, then immediately lower to a low boil. Simmer for 3 minutes.
- In the meantime, create a Cornstarch Slurry in a small bowl (see notes), whisk to combine, set aside. Increase the heat until the fruit syrup starts to boil, then add the cornstarch slurry and boil until it starts to thicken. Once it thickens, boil for a minute, stirring constantly, then remove the skillet from the stove.
- Place the rhubarb strawberry filling into an oven proof baking dish, then sprinkle the crumble evenly all over the top – see notes for tips. Do not press it down.
- Place in a preheated 350 F oven for 20 minutes.
- After 20 minutes, remove from the oven and allow to cool on the counter for 20 minutes to allow the filling to set.
- Serve warm.
Notes
*Cornstarch Slurry: We loved the juicy syrup in this dessert, it perfectly complimented the crumble, see our images for the fruit syrup thickness. If you want a thicker fruit syrup, then use 2 to 3 Tablespoons cornstarch with water for your slurry. Keep in mind that as the strawberries and rhubarb bake in the oven, they will give off additional liquid.
*Crumble Topping: One thing that makes a crumble topping pretty is the dimension of the crumbles. This can be achieved by taking small amounts of the crumble topping and squeezing it in your hand to create small crumbly balls and then placing them around the surface. Make them different sizes. Use about half of the crumble mixture to make crumble balls, then sprinkle any remaining loose crumble mixture over top to fill in the gaps. The crumble should appear loose with clumps of crumble all around the surface. Again, do not press the crumble into the fruit. You want it laying gently on top of the strawberry-rhubarb mixture.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 6 – 7
*Storage: Refrigerate, use within 5 days
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Beautiful dessert, full of flavor and the simple “slurry” adds so much! I made this for supper last night and had it for breakfast first thing this morning. I love strawberries and this will be a recipe I make over and over. Thanks so much for this recipe!
Hi there Karen 🙂
Awesome!!! So glad you gave this recipe a try and loved it! Got to love a tasty dessert that is healthy enough for a delicious breakfast treat. We appreciate you sharing your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
Hello! I’m probably missing it but I’ve read the recipe over and over ? what do you do with the slurry? Do you put it in with the strawberries? Poor it over the crumble? Sounds delicious and can’t wait to try it!!
Oh I’m a dork, I found it! What Ana amazing dessert, my first time using rhubarb and I was not disappointed! This was so so yum, thank you!!
Hi there Sandra 🙂
We apologize for the delayed response. We are so glad that you found it and SUPER thrilled to hear that you enjoyed this dessert – Yaaaay!!! We appreciate you sharing your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
I’ve made your apple crisp and enjoyed that, so I was pretty sure this would be good too. But I didn’t have any strawberries only rhubarb. D’oh! I decided to substitute blueberries for the strawberries and I also added the zest of a whole lemon. To the crumble ingredients, I added some dried blueberries and a couple tbsps of chopped walnuts. It has been cooling off and we’ll have it tonight. I just had a little spoonful and Mmmm!! So good!! I am confident in substituting because you never let us down with flavours. Looking forward to strawberries coming into… Read more »
Hi there Sandra 🙂
Yaaaayyy! We are so thrilled that you enjoyed our apple crisp. So happy that you gave this recipe a try and enjoyed it with the substitutions. Thank you so much for sharing your awesome review with us. We appreciate you taking the time to write.
-Ameera and Robin 🙂
I don’t have fresh local rhubarb but we have lots of strawberries in season. Can I just use strawberries?
Hi there Naomi,
Thank you for your question. Yes, you can use all strawberries in this recipe.
-Ameera and Robin
Can I sub date paste for the maple syrup?
Hi there LouAnn,
We apologize that this review got away from us. Thank you for your question. You can try it, but we haven’t tried it ourselves so we are unsure of the results.
-Ameera and Robin
Ladies, this is a fabulous dessert! Wow. So delicious. This is the first time I’ve worked with rhubarb, and it was so easy! I followed the recipe exactly. My baking dish is 7”x11”x1.5”, and it was a perfect fit. Thanks for another great recipe. I will definitely make again!
Hi there Dorothy,
YAYYYY!!! We are so happy that you gave this recipe a try and enjoyed it! Thank you so much for the awesome review.
-Ameera and Robin
My husband has fond childhood memories of TastyKake rhubarb pies. I made this for him this evening, and he was thrilled! He was literally moaning as he ate it—three bowls worth! I’ll be hitting the farmer’s market on Saturday to look for more rhubarb! Another delicious recipe from Monkey & Me!!
Hi there Joanne,
WOOO HOOOO!!!! We are so happy that you gave this recipe a try and enjoyed it. Thank you for taking time to leave us a great review.
-Ameera and Robin
I was looking for a rhubarb recipe and you did not disappoint! I replaced the strawberries with the peaches I had on hand. Added 1/2 c pecans. Perfection!
Hi there Tina,
Awesome! We are so happy that you enjoyed this recipe with peaches!! Thank you so much for taking time to leave us a review.
-Ameera and Robin
I made the dessert today and we loved it. I’m going to make it again and maybe try it with just rhubarb.
Thanks for another wonderful recipe
Hi there Robin,
WOOO HOOO!!! We are thrilled that you enjoyed this recipe. Thank you so much for giving it a try. We appreciate the awesome review.
-Ameera and Robin