Strawberry Rhubarb Crumbles

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Strawberry and rhubarb are the perfect duo for these sweet little crumbles that are light enough to enjoy for breakfast but also perfect as a summer dessert.

  • Cook Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 individual-sized crumbles 1x



Crumble Topping

  • 3/8 cup whole wheat flour
  • 1/8 cup corn starch
  • pinch of salt
  • 2 tablespoons cold butter, in small pieces
  • 1 tablespoon honey (plus about 1/2 teaspoon more, if needed)
  • Oatmeal, for garnish

Strawberry Rhubarb Filling

  • 1 1/2 cups rhubarb
  • 1 cup strawberries
  • 1 tablespoon corn starch
  • juice and zest of 1/4 of a lemon
  • 2 teaspoons honey
  • 1 tablespoon brown sugar, packed


  1. Start out by making the crumble topping. In a medium bowl, whisk together the flour, corn starch, and salt. Add the cold butter and honey and clump together with your hands to incorporate and form a block with the dough, adding about 1/2 teaspoon more honey if needed to make the dough come together. Freeze the block of dough while you prepare the Strawberry Rhubarb filling.
  2. Preheat oven to 350 F and spray four 3-1/2" ramekins with cooking spray.
  3. Chop rhubarb and strawberries into small pieces. Add corn starch, lemon juice and zest, honey, and brown sugar and mix together. Divide the filling evenly among the ramekins.
  4. Remove the dough from the freezer and grate the dough evenly over the filling in each ramekin using a cheese grater. Sprinkle the tops of the crumbles with oatmeal to garnish.
  5. Bake the crumbles in the preheated oven for 20 minutes, or until the tops are golden and the fruit filling is bubbling high.
  6. Enjoy warm (my preference) or once cooled :)


The idea behind chopping the fruit after making the dough is to allow the dough time to get cold and firm, which will make it easier to grate.