This Strawberry Rhubarb Crumble recipe is beyond easy and absolutely delicious. In fact, one of my friends dubbed it as “the top most three crumbles I have ever made”. Whereas that is an absolute compliment, he could not name any other ones – LOL. This recipe is as straightforward, easy, and comforting as they get. The rhubarb and strawberries are roasting, whilst the crumble topping provides a delight crunch/satisfactory rustic topping. You can enjoy the crumble straight from the oven, lukewarm, or cold. It will ALWAYS be delicious. Also – I highly, highly recommend adding some vanilla ice cream on top.
What You Will Find In This Post
- How can I make my crumble gluten-free?
- Why is this Strawberry Rhubarb Crumble good for us
- Easy Swaps and Questions
- How to adjust this recipe to your individual dietary requirements
- Other strawberry and rhubarb recipes on the blog
How Can I Make My Crumble Gluten-free?
The absolutely fantastic news is that this crumble is already gluten-free (as are all of my recipes on the blog). In fact, I did not faff around with any experiments on this one – this crumble topping is well and truly tested. You can also find it in my Rhubarb Carrot Streusel Muffins and my Apple Crumble Cake. If you are celiac though, be sure to buy gluten-free oats. Whereas oats are naturally gluten-free they are often processed in factories where there are also glutenous flours and so some cross-contamination can take place.
Why Is This Strawberry Rhubarb Crumble Good For You?
Technically a vegetable, rhubarb has a distinct sour taste and texture that resembles celery. Rhubarb is high in vitamin K, calcium, and vitamin C. Vitamin K is needed in order to help our blood to clot properly. Studies indicate that rhubarb effectively aids in lowering blood pressure levels. Rhubarb also contains a great amount of antioxidants. Mainly, it contains anthocyanins from the polyphenol family, which support your memory, and prevent age-related decline in your brain.
Strawberries contain vitamin C, manganese, folate and potassium. In fact, combining strawberries and rhubarb provides you with a vitamin C powerhouse. Vitamin C is needed in order for our immune system to function optimally. But it is not only that. It aids in the production of collagen, a protein that is important for your connective and structural tissue. It also aids in the production of iron. In addition, strawberries are also an excellent source of antioxidants. The ones found in strawberries have been linked to heart health, a lower risk of cancer, and bacteria-fighting properties.
Easy Swaps and Questions
What other fruits could I pair the rhubarb with if I do not have strawberries at hand? Whereas strawberries are fairly classic in pairing with rhubarb, as the balance out the slight tartness of the rhubarb, there are also lots of other fruits that pair well. You could also use apples, pears, raspberries, or even blueberries. All of them make wonderful flavor combinations. If you have neither strawberries nor rhubarb at hand, you could also try mixing apples with blueberries, for example.
How can I make this crumble less “liquid”? The strawberries and rhubarb, combined in the oven, do come out fairly liquid. If you would like take out a bit of liquid, mix under a tablespoon of arrowroot starch or cornflour.
I only want to create this for myself – do you have a quicker way to complete the recipe? I got you – no worries! I suggest you 1/8 the recipe in order to have a single serving. Consider using an airfryer in order crisp up your crumble and saving some energy with regards to your oven.
How to adjust this recipe to your individual dietary requirements
This recipe is gluten-free, vegetarian, vegan, and dairy-free. Due to the cashews used, it is not nut-free. However you could swap the cashews for soaked sunflower seeds, however you might want to adjust the sweetness a bit in order to accommodate that sunflowers are less sweet than cashews.
Other Strawberry and Rhubarb Recipes on the Blog
Whether individually, or combined, strawberries and/or rhubarb are always a good idea in my mind! If you are in need for more inspiration, be sure to check out the following:
- Strawberry Basil Smash Drink
- Strawberry Cheesecake Mini Dessert Cups
- Strawberry Rhubarb Pink Jello
- Strawberry Banana Muffins
- Simple Rhubarb Compote
And that is it for this week! I hope you enjoy this delicious combination of strawberries and rhubarb as much as we did over here. As always, please leave a message, comment, or a rating if you are making this recipe. They help others to find those recipes on the site that are most loved as well. Thank you and happy crumble-making!!
Strawberry Rhubarb Crumble
8
servings15
minutes30
minutesThis crumble combines sweet strawberries with the slight tartness from rhubarb, all brought together under a delightful crumble topping. Yum!
Ingredients
- For the Strawberry Rhubarb Crumble filling
750 gr. (about 4 1/2 cups) strawberries
300 gr. (about 2 1/2 cups) rhubarb
2 tsp vanilla extract
- For the Strawberry Rhubarb Crumble topping
100 gr (1cup) oats
180 gr (1 cup) cashews
2 tbsp flax seeds (optional)
4 tbsp maple syrup
4 tbsp coconut oil
How to
- Please not that I only used the ramekins for a nicer shoot. The recipe fills a (ca. 20 x 30 cm or 8 x 11 inches) oven-proof baking form or 8 ramekins. If you want to make less, you need to half the recipe
- For the Strawberry Rhubarb Crumble filling
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) on a top and bottom setting. Pull out an oven-proof baking form (ca. 20 x 30 cm or 8 x 11 inches) and slightly grease with your oil of choice (I used coconut oil)
- Wash and finely chop the rhubarb. Wash, de-stem and half or quarter your strawberries (depending on how big they are). Mix together in a bowl or directly in the oven-proof baking dish together with the vanilla extract
- For the Strawberry Rhubarb Crumble topping
- In a small blender or your food processor, pulse the oats, cashes, and flax seeds (I added them for some addtional fiber) into a flour. Add to a bowl and mix in the maple syrup and coconut oil. Combine with your hands until you have crumble texture
- Crumble the topping onto the strawberries and rhubarb. Add to your oven and bake for ca. 30 – 35 minutes until the crust is golden and your crumble is bubbling. Take out of the oven and let cool slightly before tugging in. Best served with a side of vanilla ice cream. Enjoy!
