Strawberry Rhubarb Crumble

By grace.g.yang ยท April 15, 2010
Under: American,Cheap Eats,Desserts,My Life,Recipes

Whenever I go to Pearl Oyster Bar in the late spring/early summertime, my meal consists of fried oysters, a lobster roll with shoestring fries and malt vinegar, and strawberry rhubarb pie with vanilla ice cream. Since I recreated the lobster roll for my dinner party, I figured I could also recreate the strawberry rhubarb crumble in the place of pie. Rhubarb was pretty difficult to find; I initially went to the Union Square Farmer’s Market for some but everyone said it would be another two weeks before it started showing up. I remembered that I’ve seen it at Whole Foods during the wintertime, so I ran over to check – they had about a pound (which was exactly what I needed). The recipe is from one of my favorite blogs, Smitten Kitchen.

Strawberry Rhubarb Crumble
Adapted from Smitten Kitchen

For the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extras, hulled, quartered
Juice of one lemon
1/2 cup sugar
3 to 4 tablespoons cornstarch (some commenters found the flour option a little too, well, floury so this has been updated)
Pinch of salt


To prepare the filling, clean and cut the rhubarb and strawberries into 1-inch pieces:


Toss in sugar:




Lemon juice and a pinch of salt:


Mix everything together and then pour it into a 9-inch deep-dish pie plate (I didn’t have one so I just used my brownie pan):


For the topping:
1 cup flour
1/2 cup oats
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)
Zest of one lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, melted


In a mixing bowl, combine flour, baking powder, sugars and lemon zest:


Add the melted butter and mix with your hands until small and large clumps form:


Cover the fruit evenly with the crumble mixture:


Bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes:


Top with vanilla ice cream:


The dessert can also be substituted with all types of fruit (nectarines and raspberries, blueberries, etc). It’s a great last minute dessert and went really well with the lobster rolls. Now I have to figure out how to make Pearl’s fried oysters and tartar sauce so I can have a complete Pearl Oyster Bar meal at home!

Reader Comments

Hello Grace!!! I just love to read your recipes with photos. It is always so clear and easy to follow. I am always afraid of buying rhubarb since I don’t have any idea of how to use it. Now, I know and it is not threatening at all.

Written By Strawberry fields on April 19th, 2010 @ 11:26 am

I hate to admit this, but I never had Rhubarb before and was INSTANTLY drawn to it after reading this post! Forced the boyfriend to go with me to Marie Callender’s to try their rhubarb pie. I’m converted thanks to you!

Written By Humble Reader on April 19th, 2010 @ 7:20 pm

what temp did you use?

Written By dea on July 18th, 2010 @ 9:12 pm

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Please stay us up to date like this. Thank you for sharing.

Written By Simpson Angle Bracket on May 22nd, 2015 @ 3:15 am

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