Strawberry Rhubarb Crumble

A Sweet-Tart Symphony of Spring
The combination of strawberries and rhubarb is like a perfect duet—sweet, sun-kissed berries balance the
tart, slightly tangy rhubarb, creating a dessert that’s bold yet beautifully harmonious. As the crumble
bakes, the filling turns into a thick, ruby-red jam, bubbling up around the golden, buttery oat topping. It’s
the kind of rustic dessert that feels like home—warm, comforting, and best enjoyed with a scoop of vanilla
ice cream melting into each bite.
Ingredients
For the Filling:
 3 cups fresh strawberries, hulled and
halved
 2 cups rhubarb, chopped into ½-inch
pieces
 ½ cup maple syrup or sugar
 1 tbsp cornstarch (to thicken)
 1 tsp vanilla extract
 1 tsp lemon zest
For the Crumble Topping:
 1 cup old-fashioned oats
 ½ cup flour (all-purpose or almond for
gluten-free)
 ½ cup brown sugar
 ½ tsp cinnamon
 ¼ tsp salt
 ½ cup unsalted butter, melted (or coconut
oil for dairy-free)
Instructions

1. Preheat oven to 375°F (190°C). Lightly
   grease an 8×8-inch baking dish.
2. Prepare the Filling: In a bowl, toss
   strawberries, rhubarb, maple syrup,
   cornstarch, vanilla, and lemon zest.
   Spread evenly in the dish.
3. Make the Crumble: Mix oats, flour,
   brown sugar, cinnamon, and salt. Stir in
   melted butter until crumbly.
4. Assemble & Bake: Sprinkle the crumble
   over the fruit. Bake for 35–40 minutes,
   until golden brown and bubbly.
5. Serve warm with ice cream, yogurt, or
   whipped cream.
   Pro Tips & Variations
    Swap rhubarb for raspberries if it’s out of
   season.
    Add chopped nuts to the crumble for
   extra crunch.
   Serving & Storage Suggestions
    Best enjoyed warm but can be stored in
   the fridge for up to 4 days.