Fresh spring rhubarb and strawberries are topped with a brown sugar crumble in this Strawberry Rhubarb Crunch! Serve it warm with vanilla ice cream for a delicious springtime dessert!
Rhubarb reminds me of my Grandma Ruby. Not just because “Ruby” sounds a lot like “rhubarb”. It’s because when I was little, she grew a large patch of it. She and my Grandpa Bert lived in a little white house with black shutters and a white picket fence around the yard. (How cute is THAT?!) Her flower garden followed the perimeter of the lawn along the picket fence and in the very back was her vegetable garden. I remember picking carrots, washing them off with the hose and eating them fresh from the garden. And I remember rhubarb. Long, ruby red stalks with giant leaves, just waiting to be made into pie, jam, quick bread or Strawberry Rhubarb Crunch.
My rhubarb patch doesn’t flourish as much as Grandma’s. But I do get enough every year to make a pie or two and a batch of jam. And thanks to generous friends who have more rhubarb than they need, I usually get lucky and find some on my front porch. I especially love making Strawberry Rhubarb Freezer Jam. It makes enough to share with friends (especially those who share their rhubarb). And it is so fun to tuck it away in the freezer and save it until winter. Nothing tastes better during the cold Minnesota winter months than the fresh springtime flavor of rhubarb jam on a warm biscuit. So this weekend’s project is to make a batch. But today, it’s all about Strawberry Rhubarb Crunch.
This warm and homey dessert is SO quick and easy. You simply toss the fresh strawberries and diced rhubarb together with some sugar and cornstarch and layer in a baking dish.
Then you get your hands in there and mix up the crunchy crumble topping. The topping is just a mix of flour, brown sugar, butter and cinnamon. It really works best to use your hands for mixing, so get ready to get messy. It’s so fun though, to really get your hands in there and create! It’s good for the soul…like baking therapy!
Then just sprinkle all that crumbly mixture over the fruit. To get those nice big crumbles on top, squish the mixture together to form larger clumps and evenly distribute them over the top. Fill in the gaps with the smaller crumbs. That’s it! Just pop it in the oven until the topping is golden brown and the fruit is bubbling around the edges. (Which is just about amount of time it will take to enjoy dinner with the fam!).
Let it cool for a few minutes, then scoop it into serving dishes. If you want to take it to the next level, top it with some vanilla ice cream or freshly whipped cream. Not serving it right away? No worries, you can serve your Strawberry Rhubarb Crunch the next day. Once cooled, just cover it lightly and leave it on the counter until you are ready. To get back that warm, fresh from the oven flavor and re-crisp the topping, you can pop it back in the oven at 350 degrees F. for about 10 minutes. (You really should do this, because it tastes SO good when the vanilla ice cream melts into the fruit).
That’s all there is to it! About 15 minutes of prep time is all that stands between you and this old-fashioned springtime dessert. Make it today. Maybe it will remind you of your Grandma too. Happy Baking!
Yields 6 servings
15 minPrep Time
35 minCook Time
50 minTotal Time
- 3 cups diced rhubarb
- 2 cups quartered strawberries
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 cup flour
- 1/2 cup brown sugar
- 3/4 teaspoon cinnamon
- 1/4 cup butter, softened
- Heat oven to 375 degrees F. Lightly spray a 9-inch square or 1 1/2-quart baking dish with cooking spray; set aside.
- In large bowl, lightly toss together rhubarb and strawberries. Add sugar and cornstarch; gently stir together until fruit is coated.
- Spread fruit evenly in bottom of prepared pan; set aside.
- Rinse and dry bowl and reuse to combine flour, brown sugar and cinnamon. Add butter; using hands mix butter into flour mixture until it forms coarse crumbs. Using hands to form some various size clumps and sprinkle over fruit in pan.
- Bake at 375 degrees F. for 35-40 minutes, until topping is golden brown and fruit is bubbly. Cool slightly. Serve warm with vanilla ice cream or whipped cream.