Rhubarb and Strawberry Crumble

An easy recipe for Rhubarb and Strawberry Crumble with step-by-step photos. Delicious served warm with a scoop of ice-cream, or even cold the next day at breakfast!

rhubarb and strawberry crumble in baking dish with spoon

Rhubarb and Strawberry 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.

rhubarb and strawberry crumble with bowl of raspberries

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 and Strawberry 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. rhubarb and strawberry crumble in baking dish with spoon and purple tea towel

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 and Strawberry Crumble for this year (maybe), and it seems only right to document it here on this blog for safekeeping 🙂

For a printable recipe, please scroll down.

bowls of raspberries, strawberries and chopped rhubarb

rhubarb and strawberry filling in baking dish

rhubarb and strawberry filling with bowl of crumble topping

rhubarb and strawberry crumble before baking

prepared rhubarb and strawberry crumble about to go in the oven


Rhubarb and Strawberry Crumble

5 from 1 reviews

An easy recipe for Rhubarb and Strawberry Crumble with step-by-step photos. Delicious served warm with a scoop of ice-cream, or even cold the next day at breakfast!

  • Author: eatlittlebird.com
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: Serves 4 to 6
  • Category: Dessert
  • Cuisine: Australian



To make the fruit filling

  1. Cook the rhubarb in a saucepan over medium heat with the sugar. The rhubarb will start to break down and release its own liquid. Cook until it has softened and broken down.
  2. Taste the cooked rhubarb to see if you want to add more sugar.
  3. Stir through the cornflour (cornstarch) to thicken the rhubarb mixture.
  4. Take the saucepan off the heat.
  5. Stir through the strawberries.
  6. Pour the cooked fruit into a large baking dish.
  7. Sprinkle over the raspberries.

To make the crumble topping

  1. Place the flour and salt into a large bowl.
  2. Use your fingertips to rub the butter into the flour and salt until you have a crumbly mixture resembling wet sand. Alternatively, you can also do this with a stand mixer with the flat paddle attachment.
  3. Stir through the light brown sugar and vanilla sugar.

To assemble

  1. Preheat the oven to 180°C/370°F (without fan).
  2. Sprinkle the crumble topping over the fruit mixture.
  3. Bake for about 30 minutes or until golden.

Kitchen Notes

I often make a double or triple batch of the crumble mixture and keep it in the freezer in a large ziplock bag. You can use the crumble straight from frozen.

Make-Ahead Tips
To make this Rhubarb and Strawberry Crumble ahead of time, you can make the crumble and keep it in the freezer. The fruit filling can also be made ahead of time and kept in the fridge. I recommend assembling the dish only just before baking, otherwise the crumble may become soggy.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.


  • Serving Size: 1
  • Calories: 331
  • Sugar: 21.4g
  • Sodium: 105mg
  • Fat: 14.9g
  • Carbohydrates: 47.2g
  • Fiber: 4.3g
  • Protein: 3.9g
  • Cholesterol: 35.8mg

Did you make this recipe?

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

    • eat, little bird 30 May 2012

      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.

  2. Saffron 30 May 2012

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

  3. Sam-I-am 30 May 2012

    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! 🙂

    • eat, little bird 30 May 2012

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

  4. Lisa 30 May 2012

    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!

    • eat, little bird 30 May 2012

      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

  5. ATasteOfMadness 31 May 2012

    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!

    • eat, little bird 31 May 2012

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

  6. Paula 31 May 2012

    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, 😛
    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!

    • eat, little bird 31 May 2012

      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 🙂

  7. thelittleloaf 31 May 2012

    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.

    • eat, little bird 31 May 2012

      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 🙂

  8. Liz Headon 31 May 2012

    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.

    • eat, little bird 31 May 2012

      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 🙂

  9. Jennifer (Delicieux) 1 June 2012

    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.

    • eat, little bird 1 June 2012

      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.

  10. Chris 1 June 2012

    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:)

    • eat, little bird 1 June 2012

      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!

  11. Anita Menon 1 June 2012

    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.

    • eat, little bird 1 June 2012

      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!

  12. Caroline 15 June 2012

    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…:-)

    • eat, little bird 20 June 2012

      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 🙂

  13. Irene 23 July 2012

    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. 🙂

    • eat, little bird 23 July 2012

      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 🙂

  14. Laura Gheorghe 5 July 2013

    How big is the pie plate you used?

  15. charity 6 March 2014

    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.

  16. Catherine 5 May 2015

    Do yourself a favour and add a little chopped fresh ginger to the rhubarb. Delish 🙂

  17. Sue 14 July 2015

    Thank you I have just used your beautiful recipe with my home grown produce and the results are great.

    Thank you can’t wait for tea yummy x

    • Eat, Little Bird 16 July 2015

      Glad to hear that you enjoyed this recipe 🙂 And even better that you could use fruit which you have grown in your own garden!

  18. Helen 4 December 2015

    Mmmm… looks delicious! Can the fruit be frozen?

    • Eat, Little Bird 5 December 2015

      Yes, you could certainly use frozen fruit in this recipe. It might take a bit longer to cook, though, and you might need a bit more cornflour to thicken the sauce if it is too watery from using the frozen fruit. I often use frozen raspberries in baking and used frozen rhubarb not long ago. Crumbles are very forgiving 🙂

  19. Julia 12 April 2018

    mmm…this looks delicious! I can’t WAIT to try this! Thank you for this great recipe!