Ingredients and Substitutions
Strawberries. Fresh strawberries are best here but frozen strawberries can also be used. You’ll just need to cook down the fruit a bit longer to thicken the juices. Rhubarb. Sugar. I used white sugar but brown sugar can also be used. Maple syrup or honey can be substituted. Vanilla extract. Fresh lemon juice. Flour. All purpose flour or cake flour can be used. Butter. I used salted butter but unsalted butter can be used as substitute. Salt. Optional: For more texture and flavor, you can add a variety of ingredients to the crumble topping. Oats (this turns this recipe into more of a crisp), walnuts, pecans, orange zest or cinnamon can all be added.
How to make strawberry rhubarb crumble
Can I make this ahead?
Yes, the baked dessert can be made an hour in advance before being serving. The fruit filling can be made a few days in advance before being topped with the crumble and baked. Any leftovers can be kept in an airtight container in the fridge for up to 3 days.
Fruit Dessert Recipes
