Rhubarb, Strawberry & Raspberry Crumble

30 May 2012

Post image for Rhubarb, Strawberry & Raspberry Crumble

I think a fruit crumble would have to be my favourite dessert of all time. A simple apple crumble was one of the first things I learnt how to make in my cooking classes at school and I have fond memories of recreating this dish as a young child, faithfully following the recipe in my Day to Day Cookery book (a standard textbook used in Australian schools in home economic classes). To this day, I am still instantly comforted by the sight and smell of a freshly baked apple crumble but it’s worth venturing out now and then to experiment with other fruits.

With rhubarb in season the last few months, my kitchen has seen countless jars of Rhubarb Compote, a few servings of Rhubarb Custard Tea Cake, as well as an assortment of other baked goodies (such as Nigella Lawson’s Rhubarb Muffins – delicious!). And with berries coming into season recently, I have been addicted to the classic combination of rhubarb and strawberries.

And so began my love affair with Rhubarb, Strawberry & Raspberry Crumble, a dish which my poor husband has had to endure perhaps once a week for the past 2 months! For some inexplicable reason, I cannot tire of the combination of the tart rhubarb with the sweet strawberries – the raspberries were a last minute addition on one occasion when there was a handful leftover from breakfast that morning, brightening and sweetening the fruit mixture, forming a perfect trio with the rhubarb and strawberries. And whilst this crumble is wonderful served piping hot from the oven, I seem to love it even more the next day, cold at breakfast.

But as I feel an obligation to start trying other fruit combinations, and perhaps not take further advantage of hubby’s patience at being served the same dessert over and over in such a short time span, here is my last Rhubarb, Strawberry & Raspberry Crumble for this year (maybe), and it seems only right to document it here on this blog for safekeeping :-)

{ 29 comments… read them below or add one }

Katrina @ Warm Vanilla Sugar 30 May 2012 at 2:07 pm

This is so pretty! I love how you used strawberries and raspberries in this. Delicious!

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eat, little bird 30 May 2012 at 2:42 pm

Rhubarb and strawberries seem to be a classic combination, but I had some leftover raspberries one day and added them to one of many versions of this crumble and just loved the sweetness and colour they add.

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Saffron 30 May 2012 at 2:49 pm

so pretty it looks!! Perfect summer dessert for me and for everyone who is reading this post.. Photographs are lovely as always, !!

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eat, little bird 30 May 2012 at 3:25 pm

Thanks, Saffron!

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Sam-I-am 30 May 2012 at 4:53 pm

SOLD!!!!!! Gorgeous, loved the step by step element and LOVED the photo of the three fruits cooked and beautifully married together! OK, will make this too Than! :)

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eat, little bird 30 May 2012 at 6:08 pm

Glad you enjoyed this post, Sam :-) It’s a really lovely crumble and I hope you will like it!

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Lisa 30 May 2012 at 9:51 pm

Oh Thanh, we have so much of rhubarbs in the garden right now! I wish you could come and use some of it in your baking.
Nice towel by the way!

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eat, little bird 30 May 2012 at 9:58 pm

Hi Lisa! Lovely to see you here :-) You are so lucky to grow rhubarb in your garden. I have been buying rhubarb nearly every week! And you grow strawberries, too, if I remember? Hopefully you will give this recipe a try. You can add more rhubarb if you like – even twice as much – if you like more fruit in your crumble.

And many thanks for the lovely teatowel! I have been waiting for the perfect dish to show it off :-)

Kiss and cuddles to M & L, xxx

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ATasteOfMadness 31 May 2012 at 3:32 am

What a perfect dessert!
I love the combination of ingredients! They just started selling rhubarb around where I live, I’ve GOT to make this!

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eat, little bird 31 May 2012 at 11:13 am

This crumble is a great way to use rhubarb, making for a lovely spring/summer dessert :-) Please let me know if you try it!

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Paula 31 May 2012 at 9:03 am

Oh!!! Nice crumble!! I love them sooo much!!
Apples for winter, strawberries for spring… Or even some raspberries and cherries!! And vanilla ice cream!! Yam!!

And I love too much rhubarb, but, you know? Here in Spain you CAN’T find rhubarb anywhere. I hate it, cos I need it!!!

Some weeks ago we were in Paris, and I was going to bring back home some rhubarb. Well, every day seen it at market, and last day, there wasn’t any!! I couldn’t come home with my rhubarb.
So it’s really hard to see things like this, :P
And, it’s funny, but one of the first things I wanted to make was your Bee sting, that my boyf and me are sure we’d enjoy.
we’ll have to wait…

And, again, lovely photos!

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eat, little bird 31 May 2012 at 11:18 am

Oh shame that you couldn’t bring back some rhubarb to Spain! I would have been really disappointed, too! That’s interesting that you can’t find rhubarb in Spain. I wonder if that is because it is not commonly used in Spanish cooking?

Hopefully you will come across some rhubarb soon so you can try this dish or the Rhubarb Custard Tea Cake, or any dish really – I just love rhubarb!

And you have piqued my interest with cherries … they are in abundance at the markets at the moment and I haven’t thought to turn them into a crumble yet … I might give that a try soon :-)

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thelittleloaf 31 May 2012 at 10:14 am

There are few things more comforting than a homemade crumble. I love how you’ve brightened this up with summer berries and sharp rhubarb – how delicious.

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eat, little bird 31 May 2012 at 11:20 am

As much as I love apple crumble, I do love a brighter version for spring/summer. I also seem to be addicted to rhubarb and am making the most of its season :-)

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Liz Headon 31 May 2012 at 4:31 pm

Oh, how glorious – I love strawberries cooked with rhubarb, but have never had the “with raspberry” combination. By the way, have you tried strawberries and gooseberries as a combination for hot puddings and pies ? I can heartily recommend it.

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eat, little bird 31 May 2012 at 5:02 pm

The addition of raspberries was a last minute thing on one occasion when I had a small handful leftover in the fridge. The next time I made the crumble, I left out the raspberries and felt that I missed the sweetness that they added. So I have since always added raspberries to my rhubarb and strawberry crumble and just love the combination :-)

And no, I have not tried strawberries and gooseberries together. It sounds delicious!! Must try this asap! Thanks for tip :-)

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Jennifer (Delicieux) 1 June 2012 at 1:05 am

What a beautiful crumble Thanh! I love the mixture of berries and rhubarb. It’s perfect crumble weather here in Australia right now, and a bowl of this would go down a treat.

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eat, little bird 1 June 2012 at 10:04 am

Thanks, Jennifer :-) For me, any weather is crumble weather, even when it is lovely and warm outside! But a crumble with red fruits like rhubarbs and berries does seem more summery and I try to reserve the humble apple crumble for when winter comes around again.

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Chris 1 June 2012 at 6:59 am

So true. Apple crumble is a favourite in our house. The kids even enjoy it now. We add some crushed white choc chips into the crumble for something different. Great photos as usual:)

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eat, little bird 1 June 2012 at 10:05 am

How lovely to see you here, Chris! :-) I *love* the sound of adding white choc chips to the crumble! Ok, definitely trying that next time. Thanks for the idea!

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Anita Menon 1 June 2012 at 3:04 pm

A beautiful crumble. I haven’t attempt crumbles yet since I am not sure how they would be received at home. Your enthusiasm and pretty pictures gives me the confidence to give it a go.

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eat, little bird 1 June 2012 at 4:10 pm

Ooh I do hope you will try to make a crumble one day – it’s one the simplest desserts you can make at home. I hope your family will enjoy it!

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Caroline 15 June 2012 at 5:58 pm

You know, I am not a fan of cooked berries, strawberries in particular (unless it’s jam, not preserves). However your photos are fast making me consider baking this! It’s such a quick dessert too really. By the way, am completely loving the recipe and stage photo/recipe breakdowns…:-)

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eat, little bird 20 June 2012 at 10:57 pm

You know, I was hesitant about baking strawberries, especially since I once tried them in muffins (at a café) and didn’t really like the taste and texture. But as I mentioned above, it was after seeing an episode of Nigella’s Kitchen that I thought I should give them a try. Perhaps once married with some stewed rhubarb, the strawberries take on a totally different taste, but I definitely love them in this crumble :-)

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Irene 23 July 2012 at 12:29 am

Ahhhh. My Mum gave me some rhubarb, and I had some frozen strawberries and just enough fresh raspberries. They are all sitting in the pie dish while I wait for my butter to cool down a bit. Can’t wait to taste!!! Thank you so much for your recipe. :)

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eat, little bird 23 July 2012 at 10:55 am

Oh I hope it was delicious! I think frozen strawberries would work well in a baked dessert like this, but I would be curious to know. Rhubarb is no longer in season here and I think often of this crumble :-)

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Laura Gheorghe 5 July 2013 at 8:56 pm

How big is the pie plate you used?

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eat, little bird 6 July 2013 at 11:14 am

The pie dish I used here is about 22 cm in diameter at the base.

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charity 6 March 2014 at 2:50 am

Amazing photography and delicious food, your site is gorgeous, i love it when i stumble upon great food blogs. This one is definitely going on my bookmark list. I cant wait to make this for my sister she loves berries and crumble topping.

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