The Dish | Strawberry-Rhubarb Crumble

During my recent trip to Denmark celebrating my father’s 90th birthday, I realized that I love anything rhubarb. It can be a G&T made with a rhubarb-infused gin, pork roasted with rhubarb, and of course any scones, bread, or pies.  Strawberry and rhubarb together make a wonderful combination, whether as jam or a crumble. 


For the topping:

  • 1 1/3 cups flour
  • 1 teaspoon baking powder
  • 3 tablespoons white sugar
  • 3 tablespoons Demerara or turbinado sugar
  • Zest of one lemon
  • 4 ounces unsalted butter, melted

For the filling:

  • 1 1/2 cups rhubarb, chopped into 1-inch pieces
  • 1 quart strawberries plus a few extras, hulled and quartered
  • Juice of one lemon
  • 1/2 cup white sugar
  • 3-4 tablespoons cornstarch
  • Pinch of salt


  • Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars, and lemon zest, then add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
  • Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch, and a pinch of salt in a 9-inch deep-dish pie plate.
  • Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40-50 minutes.

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