Easy Summer Dessert: Strawberry Rhubarb Crumble


What’s better than strawberry rhubarb crumble? Ok, fine — maybe diamonds and Cartier love bracelets and Cartier love bracelets W I T H diamonds. But in the summer eats category? Strawberry rhubarb is queen. So good. 

These beauties are tart and subtly sweet with a rich red hue. Stunning! And so easy to make. 

Ingredients for four servings:
1 pound strawberries, washed, hulled and halved 
1 bunch rhubarb, washed, ends removed and diced into bite-sized pieces
1/2 cup granulated sugar 
1 lemon, juiced 
1 tbsp cornstarch 
1 cup old fashioned rolled oats
1 tbsp flour
1 tsp cinnamon 
1/2 tsp salt 
1/4 cup brown sugar 
4 tbsp butter


  1. Preheat oven to 350 degrees
  2. Coat strawberries and rhubarb with sugar, set aside
  3. In a large bowl, mix together oats, flour, cinnamon, salt, brown sugar and butter by cutting the butter into the oats and flour until combined, set aside
  4. Add lemon juice to strawberry mixture and toss to combine
  5. Sprinkle cornstarch over the strawberry mixture and stir until incorporated
  6. Evenly distribute a heaping amount of strawberry mixture into four ramekins, top each with a quarter of the oat mixture by pressing the oats into the fruit, place on a rimmed cookie sheet
  7. Bake 12-15 minutes or until topping is golden brown and fruit is bubbling over
  8. After crisp is cooked, remove from oven and let rest about 10 minutes, serve warm either alone or with vanilla ice cream or frozen yogurt

rhubarb from the domesticated wolf








The fruit will cook down and reduce in volume. I often pack more fruit into each ramekin than I think will actually fit, but this works better since your finished product will be much smaller.  

What’s your favorite way to bake summer fruit? I’d love to hear from you if you make this recipe at home! Hope you enjoy…


  • sarah

    wow!!!!!!!!!!!!!!! way to go, wolf!!!!!!