Nothing says summer more than the delicious scent of baking rhubarb strawberry crunch..or crisp, crumble, or if you aren’t afraid of pastry, rhubarb strawberry pie. Strawberry rhubarb? Either or! I end this recipe with crunch because the topping is quite cookie-like, and holds up to the soft, delicious fruit base.
If you grow rhubarb in your yard this will become a favourite way to serve it. If you don’t, maybe this will be the incentive you need to start! A large bunch from the farmer’s market, combined with a few strawberries, is enough to make this pan of deliciousness.
My grandmother was fond of a strawberry rhubarb sour cream pie with a fancy lattice top crust, and I would not hesitate to eat it with enthusiasm when she made it. But a whip-it-up-in-ten-minutes sort of dessert is much more my speed and it tastes (and smells) just as amazing.
Like most things I make, this strawberry rhubarb crunch recipe is easily adaptable to other fruits. Use it as a base for whatever is in season, or cheap, or needing to be reinvented before it rots on your counter. Apple-rhubarb is a good combo, as is straight-up apple. if you want some colour throw in a few blueberries for fun. Using softer fruits like peach, raspberry, or blackberry will result in a mushier finished product, but that’s not necessarily a bad thing.
In a large bowl, combine the following:
- 9 cups of fruit, chopped into uniform sizes no larger than 1″ cubed; for rhubarb strawberry use approximately 2 cups strawberries and 7 cups rhubarb. You can use frozen fruit here, no need to thaw first. It’s also okay if you only have 8 cups, or want to use 10 cups. It’s all good.
- Up to 1/3 of a cup of white sugar; reduce or eliminate if you are using especially sweet fruits. For example: if you used 9 cups of rhubarb use the full 1/3 cup of white sugar. If it was half strawberry and half rhubarb reduce the sugar to approximately 3 Tbsp.
- 3 Tbsp white flour
Preheat oven to 375°F, or if you are using frozen fruit, 350°F.
Stir gently to combine. Pour into a baking pan large enough to hold the fruit. I use a deep 9″ square baker, or a deep, extra-large pie pan. A casserole dish would also be fine. It’s not rocket surgery, use whatever you have that will completely hold the fruit without it mounding over the top.
Combine the following in the same bowl you just used for the fruit, no need to create extra dishes.
- 1 cup butter, melted. Do not be tempted to reduce the butter, you will regret it. May work with vegan butter…I’ve yet to try it, but definitely worth a shot.
- 1 cup large flake rolled oats (preferably not instant oats, minute oats, or steel cut oats, but any of those might work in a pinch)
- 1.5 cups white flour
- 1 cup brown sugar
- Optional: 1/2 tsp of cinnamon and/or 1/4 tsp of ground cloves. Suit yourself, it’s delicious either way.
Stir well. The end result should be somewhat like soft cookie dough. You will be tempted to taste it. Go for it. Don’t let your kids see.
Drop blobs of topping over the prepared fruit, evenly distributing over the whole pan. No need to press it into the fruit, or fill every hole.
Bake for 35-40 minutes, until the fruit is bubbling beautifully, and the topping is golden brown. If you used frozen fruit and are baking at 350°F you will likely need closer to 45 minutes to achieve perfection.
Remove from the oven and let cool on a wire rack. Discreetly taste a piece of the topping, for quality control purposes. It should be quite a lot like cookie.
Once mostly cooled, serve with a scoop of vanilla ice cream or a dollop of whipped cream, or if you’re like my children, both. If there are any leftovers, they’ll keep, covered, on the counter for about a day, but after that refrigerate anything that’s still there. I highly recommend you make yourself a coffee and have it for breakfast.
Download to save or print a recipe here.