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Strawberry Rhubarb Crumble

crumble 2

Served with vanilla ice cream, this dessert is the perfect finale for a summer barbecue. The tartness of the rhubarb is what makes this stand out from other crumbles, and in-season strawberries keep it classic. Don’t worry if it looks messy when you serve it up – that’s what makes this a crumble and not a pie!


  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 4 cups sliced strawberries
  • 4 cups diced rhubarb
  • 1 1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 cup butter
  • 1 cup rolled oats


  1. Preheat oven to 375 degrees.
  2. Mix the white sugar, 3 tablespoons flour, strawberries and rhubarb in a large bowl. Pour the mixture into a 9 by 13 inch baking dish.
  3. Mix the remaining flour, brown sugar, butter and oats, and crumble on top of the strawberry rhubarb mixture.
  4. Bake for about 45 minutes, or until the crumble is crisp and golden brown.


Featured image source: thehungrydog.com

Lynn Hachette

Lynn Hachette began her career in journalism as a fashion columnist for her university newspaper, and her love for writing quickly developed. She went on to become a co-editor-in-chief of the newspaper, writing about everything from local politics to technology to popular culture. Lynn since completed her master’s in journalism, and has made a career out of her passion. She also loves reading, cooking, puppies and bad TV.

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