Rhubarb Crumble with Strawberries

Somewhat by accident, I passed by the market this week and came across some beautiful, fresh rhubarb, as well as the first locally grown strawberries. What else can you make of such beautiful produce, but some delicious rhubarb crumble with strawberries.

Rhubarb Crumble with Strawberries | KTINKA

You can serve this perfect spring-time and summertime cake for brunch or as a treat in the afternoon. But, it also tastes great as dessert after dinner – maybe even alongside a spoon of vanilla ice cream or some frozen yogurt. I love the sweetness of strawberries and the crumbles pairs with the slightly sour taste of the rhubarb.

How to Make a Rhubarb Crumble with Strawberries

The recipe for this rhubarb crumble is super simple and apart from the rhubarb and the strawberries you will probably have most of the ingredients at home. Whenever I make a crumble I leave out the crust on the bottom and work with the fruit and the crumbles – because it’s all in the contradictions of the juicy fruit and the crunchy topping, right? If you prefer to have a base, I can recommend this recipe for sweet shortcrust.


For the Filling
  • 250 g strawberries
  • 350 g rhubarb
  • 2 tsp sugar
  • 1 tsp butter
  • 1 pinch of salt
  • 1 pinch of ground vanilla
  • Some lemon juice
For the Crumble
  • 100 g rolled oats
  • 100 g flour
  • 80 g sugar
  • 100 g butter


Step 1 – Make the Filling

Wash the rhubarb and chop it into 1 cm long pieces. Cook the rhubarb over medium heat and add a little bit of water, so it does not stick to your pan. Stir frequently. Add the butter and the vanilla and cook until the rhubarb starts to turn soft. In the meantime clean and chop the strawberries into quarters and mix them with the rhubarb. Add two tablespoons of sugar, as well as some lemon juice. Reduce the heat and let the filling simmer for a few more minutes until the sugar has dissolved.

Preheat the oven to 180° C on air circulation.

Step 2 – Make the Crumbles

Mix the oats, with the flour and sugar in a bowl. Chop the butter into small cubes and knead it into the oats and flour using your fingertips. As soon as your dough starts falling apart into even crumbs, it’s perfect.

Step 3 – Bake

Transfer the filling into an ovenproof pie form and cover it with the crumble mixture. Bake it in the oven for approximately 20 minutes or until golden and cooked through properly.

You can enjoy the crumble warm and cold. Add some vanilla ice cream or sauce if you want. I also like to add a little dollop of plain yogurt before serving.

Rhubarb Crumble | KTINKA







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