Traditional recipes

Baking Bad: Strawberry Rhubarb Crumble

Baking Bad: Strawberry Rhubarb Crumble

Photo by Alexander Ren

Prep time: 15 minutes
Baking time: 20-25 minutes
Cooling time: 10 minutes
Total time: 45-50 minutes
Servings: around 8

Ingredients:
FILLING:
4 cups rhubarb, diced
2 cups strawberries, diced
1 1/2 cups sugar
1/4 cup cornstarch
zest of one orange + 1 tablespoon orange juice
1/2 teaspoon cinnamon, optional
TOPPING:
1 cup flour
1/2 cup brown sugar
1/2 teaspoon salt
1 cup quick-cooking (not instant) oatmeal
12 tablespoons cold unsalted butter

Instructions:
1. Preheat the oven to 375°F.
1. Dice rhubarb and strawberries into equal sized pieces.

Photo by Alexander Ren

Photo by Alexander Ren

2. Mix all of the filling ingredients.

Photo by Alexander Ren

3. Mix all of the dry topping ingredients first, then cut in the cold butter with a pastry blender, two knives or your fingers. The final mixture should look like cookie dough but still be crumbly enough to separate.

Photo by Alexander Ren

4. Spoon the filling into ramekins or a single baking pan. TIP: If you use 6 ramekins like I did, prepare to have a small pan ready for the leftover filling and topping.

Photo by Alexander Ren

5. Top with the crumble.

Photo by Alexander Ren

6. Place ramekins on a cookie sheet.

Photo by Alexander Ren

7. Bake for 20-25 minutes; the filling should be vigorously bubbling; the topping should be a little browned; and your neighbors should be wondering what insanely delicious thing you’re baking. If you’re using a single, bigger baking dish, increase the baking time to 30-35 minutes.

Photo by Alexander Ren

8. Let cool for 10 minutes. Top with some vanilla ice cream or whipped cream and enjoy the fantastic fruitiness of nature.

Photo by Alexander Ren

The filling recipe was inspired by Martha Stewart’s pie, and the topping is from Ina Garten’s crisp.

View the original post, Baking Bad: Strawberry Rhubarb Crumble, on Spoon University.

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  • 1 pound rhubarb, trimmed and cut into 1/2-inch pieces (4 cups)
  • 1 pint strawberries, hulled and quartered
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • ½ cup rolled oats
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • 1 tablespoon butter, softened
  • 1 tablespoon canola oil
  • 1 tablespoon cranberry or apple juice

To make filling: Preheat oven to 375 degrees F. Toss together rhubarb, strawberries, granulated sugar and 2 tablespoons flour in a large bowl. Transfer the mixture to a shallow 1 1/2-quart baking dish or deep-dish 9-inch pie plate, pressing down on the fruit to form an even layer.

To make crumble topping: Combine oats, 1/2 cup flour, brown sugar, butter and oil in a bowl work the ingredients together with a fork or your fingers until the mixture is crumbly. Stir in the cranberry (or apple) juice until the mixture is evenly moistened.

Distribute the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden, 35 to 40 minutes.


  • 1 pound rhubarb, trimmed and cut into 1/2-inch pieces (4 cups)
  • 1 pint strawberries, hulled and quartered
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • ½ cup rolled oats
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • 1 tablespoon butter, softened
  • 1 tablespoon canola oil
  • 1 tablespoon cranberry or apple juice

To make filling: Preheat oven to 375 degrees F. Toss together rhubarb, strawberries, granulated sugar and 2 tablespoons flour in a large bowl. Transfer the mixture to a shallow 1 1/2-quart baking dish or deep-dish 9-inch pie plate, pressing down on the fruit to form an even layer.

To make crumble topping: Combine oats, 1/2 cup flour, brown sugar, butter and oil in a bowl work the ingredients together with a fork or your fingers until the mixture is crumbly. Stir in the cranberry (or apple) juice until the mixture is evenly moistened.

Distribute the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden, 35 to 40 minutes.


  • 1 pound rhubarb, trimmed and cut into 1/2-inch pieces (4 cups)
  • 1 pint strawberries, hulled and quartered
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • ½ cup rolled oats
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • 1 tablespoon butter, softened
  • 1 tablespoon canola oil
  • 1 tablespoon cranberry or apple juice

To make filling: Preheat oven to 375 degrees F. Toss together rhubarb, strawberries, granulated sugar and 2 tablespoons flour in a large bowl. Transfer the mixture to a shallow 1 1/2-quart baking dish or deep-dish 9-inch pie plate, pressing down on the fruit to form an even layer.

To make crumble topping: Combine oats, 1/2 cup flour, brown sugar, butter and oil in a bowl work the ingredients together with a fork or your fingers until the mixture is crumbly. Stir in the cranberry (or apple) juice until the mixture is evenly moistened.

Distribute the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden, 35 to 40 minutes.


  • 1 pound rhubarb, trimmed and cut into 1/2-inch pieces (4 cups)
  • 1 pint strawberries, hulled and quartered
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • ½ cup rolled oats
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • 1 tablespoon butter, softened
  • 1 tablespoon canola oil
  • 1 tablespoon cranberry or apple juice

To make filling: Preheat oven to 375 degrees F. Toss together rhubarb, strawberries, granulated sugar and 2 tablespoons flour in a large bowl. Transfer the mixture to a shallow 1 1/2-quart baking dish or deep-dish 9-inch pie plate, pressing down on the fruit to form an even layer.

To make crumble topping: Combine oats, 1/2 cup flour, brown sugar, butter and oil in a bowl work the ingredients together with a fork or your fingers until the mixture is crumbly. Stir in the cranberry (or apple) juice until the mixture is evenly moistened.

Distribute the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden, 35 to 40 minutes.


  • 1 pound rhubarb, trimmed and cut into 1/2-inch pieces (4 cups)
  • 1 pint strawberries, hulled and quartered
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • ½ cup rolled oats
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • 1 tablespoon butter, softened
  • 1 tablespoon canola oil
  • 1 tablespoon cranberry or apple juice

To make filling: Preheat oven to 375 degrees F. Toss together rhubarb, strawberries, granulated sugar and 2 tablespoons flour in a large bowl. Transfer the mixture to a shallow 1 1/2-quart baking dish or deep-dish 9-inch pie plate, pressing down on the fruit to form an even layer.

To make crumble topping: Combine oats, 1/2 cup flour, brown sugar, butter and oil in a bowl work the ingredients together with a fork or your fingers until the mixture is crumbly. Stir in the cranberry (or apple) juice until the mixture is evenly moistened.

Distribute the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden, 35 to 40 minutes.


  • 1 pound rhubarb, trimmed and cut into 1/2-inch pieces (4 cups)
  • 1 pint strawberries, hulled and quartered
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • ½ cup rolled oats
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • 1 tablespoon butter, softened
  • 1 tablespoon canola oil
  • 1 tablespoon cranberry or apple juice

To make filling: Preheat oven to 375 degrees F. Toss together rhubarb, strawberries, granulated sugar and 2 tablespoons flour in a large bowl. Transfer the mixture to a shallow 1 1/2-quart baking dish or deep-dish 9-inch pie plate, pressing down on the fruit to form an even layer.

To make crumble topping: Combine oats, 1/2 cup flour, brown sugar, butter and oil in a bowl work the ingredients together with a fork or your fingers until the mixture is crumbly. Stir in the cranberry (or apple) juice until the mixture is evenly moistened.

Distribute the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden, 35 to 40 minutes.


  • 1 pound rhubarb, trimmed and cut into 1/2-inch pieces (4 cups)
  • 1 pint strawberries, hulled and quartered
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • ½ cup rolled oats
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • 1 tablespoon butter, softened
  • 1 tablespoon canola oil
  • 1 tablespoon cranberry or apple juice

To make filling: Preheat oven to 375 degrees F. Toss together rhubarb, strawberries, granulated sugar and 2 tablespoons flour in a large bowl. Transfer the mixture to a shallow 1 1/2-quart baking dish or deep-dish 9-inch pie plate, pressing down on the fruit to form an even layer.

To make crumble topping: Combine oats, 1/2 cup flour, brown sugar, butter and oil in a bowl work the ingredients together with a fork or your fingers until the mixture is crumbly. Stir in the cranberry (or apple) juice until the mixture is evenly moistened.

Distribute the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden, 35 to 40 minutes.


  • 1 pound rhubarb, trimmed and cut into 1/2-inch pieces (4 cups)
  • 1 pint strawberries, hulled and quartered
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • ½ cup rolled oats
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • 1 tablespoon butter, softened
  • 1 tablespoon canola oil
  • 1 tablespoon cranberry or apple juice

To make filling: Preheat oven to 375 degrees F. Toss together rhubarb, strawberries, granulated sugar and 2 tablespoons flour in a large bowl. Transfer the mixture to a shallow 1 1/2-quart baking dish or deep-dish 9-inch pie plate, pressing down on the fruit to form an even layer.

To make crumble topping: Combine oats, 1/2 cup flour, brown sugar, butter and oil in a bowl work the ingredients together with a fork or your fingers until the mixture is crumbly. Stir in the cranberry (or apple) juice until the mixture is evenly moistened.

Distribute the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden, 35 to 40 minutes.


  • 1 pound rhubarb, trimmed and cut into 1/2-inch pieces (4 cups)
  • 1 pint strawberries, hulled and quartered
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • ½ cup rolled oats
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • 1 tablespoon butter, softened
  • 1 tablespoon canola oil
  • 1 tablespoon cranberry or apple juice

To make filling: Preheat oven to 375 degrees F. Toss together rhubarb, strawberries, granulated sugar and 2 tablespoons flour in a large bowl. Transfer the mixture to a shallow 1 1/2-quart baking dish or deep-dish 9-inch pie plate, pressing down on the fruit to form an even layer.

To make crumble topping: Combine oats, 1/2 cup flour, brown sugar, butter and oil in a bowl work the ingredients together with a fork or your fingers until the mixture is crumbly. Stir in the cranberry (or apple) juice until the mixture is evenly moistened.

Distribute the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden, 35 to 40 minutes.


  • 1 pound rhubarb, trimmed and cut into 1/2-inch pieces (4 cups)
  • 1 pint strawberries, hulled and quartered
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • ½ cup rolled oats
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • 1 tablespoon butter, softened
  • 1 tablespoon canola oil
  • 1 tablespoon cranberry or apple juice

To make filling: Preheat oven to 375 degrees F. Toss together rhubarb, strawberries, granulated sugar and 2 tablespoons flour in a large bowl. Transfer the mixture to a shallow 1 1/2-quart baking dish or deep-dish 9-inch pie plate, pressing down on the fruit to form an even layer.

To make crumble topping: Combine oats, 1/2 cup flour, brown sugar, butter and oil in a bowl work the ingredients together with a fork or your fingers until the mixture is crumbly. Stir in the cranberry (or apple) juice until the mixture is evenly moistened.

Distribute the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden, 35 to 40 minutes.