Strawberry Raspberry Rhubarb Crumble is an easy and delicious dessert to make. The sweetness of the strawberries and raspberries combined with the tartness of the rhubarb is divine. It’s a definite crowd pleaser!
I really enjoy fruity desserts, especially berry desserts. I was in search for a delicious strawberry rhubarb crumble and after testing recipes multiple times, I found a winner. One thing to note, is that in order to make delicious food, you need great ingredients. I had these beautiful strawberries and raspberries that were perfect for this dessert.
This recipe is so good, everyone will be raving about it. To take the strawberry raspberry rhubarb crumble to the next level, it will need to be served with a good quality vanilla ice cream. You will be the talk of the town, with your incredibly delicious dessert. You will thank me later. You’re welcome!
What does rhubarb taste like?
Rhubarb is a very interesting produce, although its classified as a vegetable, its mostly used in desserts. Rhubarb looks like reddish celery, and it tastes tart, especially raw. You can see what it looks like in the picture below. I tried it raw and it was super tart, the texture was hard and crisp. Some people like it raw, but I cannot consume it raw, it’s not palatable.
The best way to eat rhubarb is cooked, when cooked the texture is soft, and the taste is not as tart. Its very delicious in desserts. The tartness of the rhubarb combined with the strawberries and raspberries its so tasty.
One thing to note is never to eat the rhubarb leaves, it contains high levels of oxalic acid, it can be very harmful.
Crumble vs Crisp
What is the difference between a crumble and a crisp? The key difference between a crumble and a crisp, lies in the topping. A crisp will most likely have oats and nuts in the topping, while the crumble will not have oats or nuts. Then we have the cobbler, and that topping will have biscuit dough or dollops of batter on top of the fruit.
I personally prefer crumbles over crisps, although I like oats, I prefer to consume oats in my oatmeal.
You can read a more in-depth explanation of the differences between a crumble and a crisp on the taste of home site.
How to prevent a runny crumble?
To prevent a runny crumble, make sure to add enough cornstarch to the fruit. Not adding enough cornstarch, will result in a very runny crumble, that will not be as tasty. While testing this recipe I had my share of runny crumbles. I did not stop testing the recipe, until I found the perfect consistency, and now you can reap the rewards. The filling of this crumble is like a pie filling, not runny.
How to make strawberry raspberry rhubarb crumble?
First preheat your oven to 375 degrees.
In a mixing bowl, place strawberries, raspberries, and rhubarb. Then add the sugar, cornstarch, lemon juice, and salt. Gently toss everything together until its well combined, set aside. Butter a 9-inch deep dish pie plate, add the mixture, and set side.
To make the crumble, in a mixing bowl, place the flour, sugar, cinnamon, salt and whisk until well combined. Add the cubed cold butter to the dry ingredients, using your fingers or pastry blender, mix until it forms large crumbs. Be sure to use cold butter so you can form the large crumbs.
Sprinkle the topping over the filling evenly. Place the baking dish on a foil-lined baking sheet and bake for 1 hour and 10 minutes. The foil-lined baking sheet will prevent spills, if it overflows the baking sheet will catch it. No one wants a messy oven. My crumble did not overflow, but it’s best to be safe than sorry. During the last 20 minutes, If the crumble becomes too brown cover it with foil.
And Voila! Serve with good quality vanilla ice cream.
Here is another yummy strawberry recipe to try: Strawberry Cream Filled Crepes
Strawberry Raspberry Rhubarb Crumble
- 10 oz strawberry cut into quarters or halves if small
- 6 oz raspberries whole
- 3 cups Rhubarb sliced ½ thick
- 1 tablespoon lemon juice
- 1 cup sugar
- ½ cup cornstarch
- ¼ teaspoon salt
- 1 cup flour
- ½ brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 4 tablespoons unsalted butter cubed cold
- Preheat the oven to 375 degrees
- In a mixing bowl, place strawberries, raspberries, and rhubarb.
- Add the sugar, cornstarch, lemon juice, and salt. Gently toss everything together until its well combined.
- Butter a 9-inch deep dish pie plate, add the mixture, and set side.
- In a mixing bowl, place the flour, sugar, cinnamon, salt and whisk until well combined. Add the cubed cold butter to the dry ingredients, using your fingers or pastry blender, mix until it forms large crumbs.
- Sprinkle the topping over the filling evenly. Place the baking dish on a foil-lined baking sheet and bake for 1 hour and 10 minutes. During the last 20 minutes, If the crumble becomes too brown cover with foil.
- Serve with good quality vanilla ice cream
Do not over work the crumble or you will lose the large crumbs.
Use a foil-lined baking sheet to place the pie baking dish in the oven, this will prevent a mess in your oven.
Make sure to check the crumble during the last 20 minutes of baking and cover with foil if the crumble is browning too much.