Sweet • Sour • Savory

Food blog on scandinavian style food done right.


Strawberry Rhubarb Crumble

DessertsTove Balle-PedersenComment
Strawberry Rhubarb Crumble 

Strawberry Rhubarb Crumble 

Crumbles was new to me when I moved to the US, I have no idea, why we never made this before. Crumbles is perfect when you need to make a quick dessert. And you can make it with fresh or frozen fruit. This time I made it with the classic combination: strawberries and rhubarb. 

Serves 3-4


Berry filling:

  • 225 g strawberries
  • 190 g rhubarb
  • 20 g sugar
  • 2½ tablespoons cornstarch 
  • 1 teaspoon vanilla paste


  • 125 g brown sugar
  • 55 g all-purpose flour
  • 60 g rolled oats
  • 75 g slivered almonds
  • 75 g butter


Preheat oven to 425℉ (220℃). 

Wash and slice strawberries and rhubarbs and mix them with sugar, cornstarch and vanilla paste. Set aside while making the crumble. 

Mix brown sugar, flour and oats in large bowl. Add chilled butter, using your fingers, blend butter into mixture until coarse crumbs form, then mix in the almonds. 

Divide strawberry/rhubarb mixture among 3-4 ramekins. Divide oat mixture among dishes, sprinkling it evenly.

Place ramekins on a parchment paper lined baking sheet. Bake for 10 minutes. Reduce oven temperature to 350℉ (175℃), and continue baking until the crisp topping is golden brown and rhubarb filling is bubbling at edges, about 15-20 minutes longer. Let the crumbles cool for a while before serving.

Serve crumbles with a scoop of vanilla ice cream or some cream fraiche.