Strawberry Rhubarb Crumble

Photo: Angie Norwood Browne Photography
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Crumble Top

  • 6 tablespoons unsalted butter, softened
  • 1/4 cup packed light-brown sugar
  • 1/4 teaspoon finely grated orange zest
  • 1 cup all purpose flour
  • Pinch of salt


  • 1 1/2 lb rhubarb stems, cut crosswise into 1/4 inch-thick slices
  • 2 cups sliced strawberries
  • 1 cup sugar
  • 1 tablespoon instant tapioca
  • 1/2 teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice
  • Pinch of salt
  • Roasted hazelnuts, skins removed


Preheat oven to 375 degrees F.

For Crumble Top

Put butter, brown sugar and orange zest together in a bowl and cream. Sift in flour and salt. Work mixture through fingers until it forms coarse crumbs about the size of peas. Set aside.

For Filling

Stir together rhubarb, strawberries, sugar, tapioca, orange zest, orange juice and salt in a bowl.
Let set for 15 minutes (stirring occasionally).
Divide rhubarb mixture among 6 small ceramic baking dishes (1 cup capacity).
Transfer baking dishes to a rimmed baking sheet.
Sprinkle with topping and hazelnuts.
Bake until topping turns golden brown and juices are bubbling (30-35 min). Cool for 30 minutes and serve.