My Favorite Spring Dessert
Let’s talk about the best strawberry rhubarb dessert. To me, it’s this crumble. It tastes like spring in a dish. The strawberries get sweet and jammy. The rhubarb turns soft and a little tangy. It’s a perfect pair.
This easy fruit crumble recipe is my go-to. Why? Because it’s a quick and easy dessert. You just chop, toss, and bake. No fancy skills needed. I love that. It lets the fruit shine. What’s your favorite spring fruit to bake with?
The Secret is in the Topping
This homemade crumble topping is special. You mix melted butter right in. This makes big, buttery clumps. They get so crispy in the oven. I add lemon zest to mine. It gives a bright little zing.
*Fun fact*: A crumble topping has no oats. A crisp often does. That’s the main fruit crisp vs crumble difference. I prefer a crumble. It’s all about that tender, cakey crunch. It matters because texture is everything in a dessert.
A Little Story About Rhubarb
Baking with rhubarb makes me smile. I remember my first time. I was so nervous. I thought it was too sour. But with sugar and strawberries, magic happens.
Now I buy it every spring. I chop the pink and green stalks. My kitchen smells so fresh. Doesn’t that smell amazing? This matters. Cooking with the seasons connects us to the earth. It’s a simple joy.
Getting it Ready for the Oven
Use a deep dish for this strawberry rhubarb crumble. The fruit bubbles up! I once used a shallow dish. What a mess I had to clean. I still laugh at that. Now I always use my deep pie plate.
Toss the fruit with cornstarch. This thickens the juices. No one wants a soupy crumble. Then pile on that chilly topping. Be generous! Do you like more fruit or more topping in your desserts?
A Tip From a Kitchen Friend
I learned a trick from a Nigella Lawson crumble recipe. Put your baking dish on a sheet pan. It catches any drips. This saves you from cleaning the oven later. Such a smart idea.
Bake until it’s golden and bubbly. Wait a bit before you eat it. I know, it’s hard! But the filling sets nicely. Then, serve it warm. Maybe with a scoop of vanilla ice cream. Will you try making this spring dessert recipe soon?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 1/3 cups (175 grams) | For the crumble topping |
| Baking powder | 1 teaspoon | For the crumble topping |
| Granulated sugar | 3 tablespoons (35 grams) | For the crumble topping |
| Coarse or turbinado sugar | 3 tablespoons (35 grams) | For the crumble topping |
| Lemon zest | Finely grated zest of one | For the crumble topping |
| Salt | Pinch | For the crumble topping |
| Unsalted butter, melted | 1/2 cup (115 grams) | For the crumble topping |
| Rhubarb | 1 1/2 cups (225 grams) | Chopped into 1-inch pieces, for the fruit |
| Strawberries | 1 heaped quart (510 grams) | Hulled and quartered, for the fruit |
| Lemon juice | Juice of one lemon | For the fruit |
| Granulated sugar | 1/2 cup (100 grams) | For the fruit |
| Cornstarch or tapioca flour | 3 to 4 tablespoons | For the fruit |
Instructions
Step 1: First, heat your oven to 375°F. Grab your favorite pie dish. This easy fruit crumble recipe starts with a warm oven. It makes the whole kitchen smell wonderful later. I always do this first thing.
Step 2: Now, make the homemade crumble topping. Mix the flour, sugars, lemon zest, and salt. Pour in the melted butter. Stir until nice clumps form. (Chilling this makes the best strawberry rhubarb dessert topping!) Pop the bowl in the fridge.
Step 3: Next, prepare the filling. Toss your rhubarb and strawberries with sugar and cornstarch. Baking with rhubarb is a spring joy. Doesn’t that pink juice look pretty? This is the heart of your spring dessert recipe.
Step 4: Time to assemble your strawberry rhubarb crumble! Sprinkle the cold topping over the fruit. Cover it thickly and evenly. A fruit crisp vs crumble? Ours is a cozy crumble. Place the dish on a baking sheet.
Step 5: Bake for 40 to 50 minutes. Wait for the top to turn golden. Listen for the fruit bubbling below. That sound means it’s perfect. What’s your favorite smell from the oven? Share below! This quick and easy dessert is done!
Creative Twists
Add a handful of raspberries for extra berry flavor. Swap the lemon zest for orange zest for a sweeter citrus note. Mix rolled oats into the crumble topping for a chewy, hearty texture. Which one would you try first? Comment below!
Serving & Pairing Ideas
This best strawberry rhubarb dessert is lovely warm. Serve it with a scoop of vanilla ice cream. A dollop of fresh whipped cream is also perfect. For a fancy touch, add a mint leaf. Which would you choose tonight?
Keeping Your Crumble Cozy
Let’s talk about keeping your strawberry rhubarb crumble happy. Once cooled, cover it right in the dish. It will be fine on the counter for a day. For longer, pop it in the fridge. I remember my first crumble. I left it uncovered. It got a bit sad and dry.
You can freeze it, too. Wrap the whole dish tightly. Or, portion it into containers. Reheat slices in a warm oven. This brings back the crisp topping. Batch cooking is a wonderful trick. Make two crumbles. Bake one now, freeze one for later.
This matters because a ready dessert brings peace. A sweet treat is waiting for you. No fuss on a busy night. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Crumble Troubles
Even grandmas have kitchen troubles. First, a soggy bottom. Your fruit filling can be too juicy. The fix is more thickener. Use the full amount of cornstarch. It soaks up the berry juices.
Second, a soft topping. I once pulled out a pale crumble. The butter was too warm when mixed. For a crisp, golden homemade crumble topping, start with cold butter. Or chill the mix before baking.
Third, tart fruit. Rhubarb is very tangy. Taste your fruit mix before baking. Add a touch more sugar if needed. Getting this right builds your confidence. It also makes the best strawberry rhubarb dessert. Which of these problems have you run into before?
Your Quick Questions, Answered
What is the secret to a thick strawberry rhubarb filling?
The secret is cornstarch. Toss it well with the fruit and sugar. It mixes with the fruit juices as it bakes. This creates a lovely, thick sauce. Not using enough is a common mistake. Always measure your thickener for a perfect set.
Can I use frozen fruit for strawberry rhubarb crumble?
Yes, you can use frozen fruit. Do not thaw it first. Toss it frozen with the sugar and cornstarch. You may need a few extra minutes of baking time. The fruit will thaw and cook in the oven. This makes a quick and easy dessert any time of year.
What is the best crumble topping for strawberry rhubarb?
The best topping is buttery and crisp. This recipe’s topping is excellent. It uses flour, sugar, and melted butter. The lemon zest in it is a special touch. It adds a bright flavor. *A fun fact: Nigella Lawson crumble recipes often use oats, but this one is a classic flour-based style.
How do you keep crumble topping crisp?
Chill your topping before baking. This helps the butter firm up. Also, bake your crumble until it is deeply golden. The fruit should bubble at the edges. Let it cool a little before serving. The topping will crisp up as it sits. A hot fruit filling can soften it.
Can you make strawberry rhubarb crumble ahead of time?
You can make this spring dessert recipe ahead. Assemble the whole dish. Cover and refrigerate it for a day. Bake it just before you need it. You may need a few more minutes in the oven. It is so nice to have dessert ready to go.
What is the difference between a crumble, a crisp, and a cobbler?
This is a classic fruit crisp vs crumble question. A crumble has a flour, butter, and sugar topping. A crisp usually has oats or nuts in the topping. A cobbler has biscuit dough dropped on top. They are all easy fruit crumble recipe cousins. All are wonderful over fruit. Which tip will you try first?
From My Kitchen to Yours
I hope you love baking with rhubarb and strawberries. This crumble is a favorite in my home. The smell of it baking is pure happiness. It reminds me of sunny spring days.
I would love to hear about your baking adventure. Tell me how it went in your kitchen. Sharing stories is the best part. Have you tried this recipe? Let me know in the comments below.
Happy cooking!
—Grace Ellington.
Ultimate Strawberry Rhubarb Crumble
Description
Experience the perfect balance of sweet strawberries and tart rhubarb under a buttery, golden crumble topping.
Ingredients
Instructions
- Heat oven to 375°F (190°C).
- Prepare topping: In a mixing bowl, combine flour, baking powder, sugars, lemon zest, a pinch of salt, and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
- Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate.
- Assemble and bake: Remove topping from the refrigerator and cover fruit thickly and evenly with it. Place pie plate on a baking sheet, and bake until crumble topping is golden brown and fruit is bubbling beneath, about 40 to 50 minutes.
Notes
- For easier cleanup, line the baking sheet with foil. The crumble is best served warm, ideally with vanilla ice cream or whipped cream.