Easy Strawberry Rhubarb Crumble for a Classic Spring Dessert

By:

Ruby Bennett

Published:

June 1, 2026

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Strawberry Rhubarb Crisp (gluten free, vegan)

There’s nothing quite like the arrival of spring to get me back in the kitchen, and this strawberry rhubarb crumble is my absolute go to. The sweet tart combination of juicy strawberries and tangy rhubarb is pure magic, especially under a thick, golden oat topping. What I love most is how easily this dessert fits into so many diets. It’s naturally gluten free, and with a simple swap of coconut oil for butter, it becomes vegan and dairy free too. No one will miss a thing!

This recipe comes from the cookbook The Sweet Side of Ancient Grains, and it’s been a hit in my house every single time. That crisp was so ridiculously good my family finished it in one night. The oat topping is just my favorite part. It’s hearty, crunchy, and perfectly sweetened. Let me show you how easy it is to make.

For the best texture, use equal parts strawberries and rhubarb by weight. If you don’t have rhubarb, you can use extra strawberries, but the bake time may shift slightly. Want a grain free version? Check out my paleo adaptation. Let’s get started!

Ingredients

For the fruit:

2 cups (250g) rhubarb, cut into 3/4 inch pieces
2 cups (282g) strawberries, hulled and cut into 3/4 inch pieces
1/4 cup (50g) granulated sugar or raw sugar
3/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 tablespoon cornstarch or tapioca starch
Pinch of salt

For the topping:

3/4 cup plus 1 tablespoon (75g) oat flour (use certified gluten free if needed; see notes to make your own)
1 1/4 cups (115g) rolled oats (use certified gluten free if needed)
2/3 cup (132g) light brown sugar or raw sugar
2/3 cup (149g) butter (for vegan/dairy free: use 1/2 cup plus 1 tablespoon (126g) refined coconut oil, melted and cooled slightly)
1/4 teaspoon salt

Instructions

Preheat your oven to 350°F. Grease a 1 quart baking dish (8×8 or similar).
In a large bowl, whisk together the sugar, almond extract, vanilla extract, cornstarch, and salt. Add the chopped rhubarb and strawberries, then stir gently to coat every piece. Let this mixture sit for at least 10 minutes while you prepare the topping. This resting time helps the fruit release its juices and thicken properly.
In another large bowl, combine the oat flour, rolled oats, brown sugar, and salt. Pour in the melted butter (or coconut oil) and stir until everything is evenly moistened and clumps together. Do not overmix; you want a crumbly texture.
Spoon the fruit mixture into your prepared baking dish. Sprinkle the topping evenly over the fruit. Place the dish on a baking sheet to catch any bubbly spills.
Bake for 40 to 45 minutes, until the topping is firm and golden brown and the fruit is bubbling around the edges. At the 25 to 30 minute mark the topping may look runny, but trust the process. It firms up beautifully in the last 10 to 15 minutes. The filling will also thicken as it cools.
Remove from the oven and let the crisp cool for 30 minutes on a wire rack. Serve warm or at room temperature. Store leftovers covered at room temperature for up to 2 days.

Notes

Making oat flour: Simply grind rolled oats or quick oats in a coffee grinder or small food processor until they reach a fine, flour like consistency. Easy and cheap!

Substitutions: If you prefer a dairy free or vegan version, use refined coconut oil instead of butter. The coconut oil should be melted and cooled slightly before mixing.

Frozen fruit: There is no need to thaw frozen rhubarb or strawberries. Just toss them directly into the sugar mixture and add an extra 5 to 10 minutes of baking time.

Thick rhubarb stalks: If your rhubarb is thick and tough, peel the outer layer before chopping for a more tender result.

Make ahead: You can assemble the entire crumble (fruit and topping) up to a day ahead, then bake it just before serving. The topping stays wonderfully crumbly when stored separately in the fridge.

Tip: A splash of lemon juice added to the fruit mixture brightens the flavor even more. I add about a teaspoon whenever I have a lemon on hand.

For another delicious strawberry dessert, try my Easy Strawberry Cobbler or this No Bake Strawberry Shortcake. Both are perfect for spring.

Nutrition

Nutrient	Amount per Serving (1/12 of recipe)
Calories	218 kcal
Carbohydrates	28g
Protein	2g
Fat	11g
Saturated Fat	7g
Polyunsaturated Fat	1g
Monounsaturated Fat	3g
Trans Fat	0.4g
Cholesterol	27mg
Sodium	135mg
Potassium	133mg
Fiber	1g
Sugar	18g
Vitamin A	339 IU
Vitamin C	16mg
Calcium	41mg
Iron	1mg
Net Carbs	27g

Nutrition information is an estimate and provided as a courtesy. For precise dietary needs, consult a professional.

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Frequently Asked Questions

What is strawberry rhubarb crumble?

Strawberry rhubarb crumble is a baked dessert with a sweet tart fruit filling made from strawberries and rhubarb, topped with a buttery streusel like mixture of flour, oats, sugar, and butter. It is similar to a crisp but typically has a thicker, more clumpy topping.

How do you make strawberry rhubarb crumble?

Toss chopped strawberries and rhubarb with sugar, cornstarch, and lemon juice. Pour into a baking dish. Mix flour, oats, brown sugar, butter, and cinnamon for the topping. Sprinkle over the fruit. Bake at 375°F for about 40 minutes until bubbly and golden. Let cool slightly before serving.

Can you freeze strawberry rhubarb crumble?

Yes. Baked crumble freezes well for up to 3 months. Cool completely, wrap tightly in foil and plastic, then freeze. To reheat, thaw in the refrigerator overnight and warm in a 350°F oven until heated through. Unbaked crumble can also be frozen for later baking.

What is the difference between a crumble and a crisp?

Both are baked fruit desserts with a topping. A crumble topping usually contains flour, butter, and sugar, often with oats or nuts, and has a streusel like texture. A crisp topping typically includes oats and is more crunchy and less dense. The terms are often used interchangeably in the US.

How do you thicken strawberry rhubarb filling?

Use cornstarch or tapioca starch. Mix 1 to 2 tablespoons of cornstarch with the sugar before tossing with the fruit. Rhubarb releases a lot of liquid as it bakes, so thickening helps prevent a runny filling. Let the crumble rest for 10 to 15 minutes after baking to set further.

Can I use frozen rhubarb in crumble?

Yes. There is no need to thaw frozen rhubarb first. Toss it directly with the strawberries and sugar. You may need to add an extra tablespoon of cornstarch to absorb the extra moisture and increase baking time by 5 to 10 minutes.

Easy Strawberry Rhubarb Crumble for a Classic Spring Dessert