Strawberry Rhubarb Crumble Recipe
Nothing beats the perfect balance of sweet strawberries and tart rhubarb baked under a buttery, crunchy topping. This classic Strawberry Rhubarb Crumble is a celebration of spring and summer flavors, delivering a warm, comforting dessert that’s surprisingly simple to make. After extensive testing, I’ve found the ideal ratio of cornstarch to fruit for a perfectly set, not-too-soupy filling that lets the natural fruit flavors shine.
PrintStrawberry Rhubarb Crumble
Ingredients
Scale
- 3 cups fresh strawberries (quartered)
- 3 cups fresh rhubarb cut in ½ inch – 1 inch pieces
- 1 tablespoon orange zest
- 4 tablespoon corn starch (this is important so that it's not too liquidy!)
- 3/4 cup sugar (for a sweeter filling, use 1 cup sugar but we loved just a little tartness with the crumble topping)
- 1 cup gluten free all purpose flour with xanthan gum (we use GF Jules – affiliate link)
- ¾ cup brown sugar (packed (could cut back to ⅔ cup depending on size of pan))
- ½ cup (1 stick) butter or dairy free butter, softened
- ½ cup gluten-free oats (could add more if using a large pan and trying to make a larger quantity of topping)
- 1–3 tablespoons flaxseed meal (optional, adds some nutrients and no one will taste)
Instructions
- Preheat oven to 375° F
- Strawberry Rhubarb Mix
- Crumb Topping
- Assemble & Bake
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