Strawberry Rhubarb Crumble – Small Batch Recipe – Just 3 servings!
This Small Batch Strawberry Rhubarb Crumble Recipe is perfect for when you don’t have a huge amount of fruit, or you only have a couple people to serve. The sweet strawberries compliment the tart rhubarb and the crumble topping is crispy and buttery. Here in Ireland, this recipe is an absolute classic dessert that is typically served warm with custard sauce or ice cream. Although the pinkest forced rhubarb is usually only available for the first few months into rhubarb season (Feb-April), the main crop of rhubarb is available in most supermarkets from April – September (StopFoodWaste.ie). Because of this, there is a good chunk of the year this can be made with fresh rhubarb.
So how do I make this Strawberry Rhubarb Crumble from scratch?
This recipe can be broken down into 2 incredibly simple steps.
- Strawberry Rhubarb Base
- Crumble Topping
Strawberry Rhubarb Base
To begin with, make the fruit filling by adding the roughly chopped rhubarb and strawberries to a bowl. I used small frozen strawberries and I used them whole in this recipe. If your strawberries are large, cut them in halves or quarters. You want the strawberries to be a similar size to the rhubarb so they cook evenly. Straightaway, toss the fruit in sugar and cornflour and place into a small baking dish. The baking dish I used for this recipe was sized at 17cm x 12cm or 7 inches x 5 inches, perfect for 2-3 servings. Leave to one side for later as you prepare the crumble topping.
Crumble Topping
To begin making the crumble topping, start by adding the flour, brown sugar and softened butter to a bowl. Mix everything together with a spoon or by hand until the mix resembles chunky breadcrumbs. Next, add in the mixed chopped nuts and oats to the crumble and mix again until combined. Sprinkle the crumble mix all over the fruit.
Lastly, bake for 35-45 minutes until the crumble has turned golden brown and the fruit underneath is soft and bubbling. You can check the rhubarb is completely cooked by gently sticking a sharp knife into it. If it is soft and yields easily, then the crumble is ready.
Frequently Asked Questions
Fruit crumbles are typically served with thin custard, vanilla ice cream or whipped cream.
Personally, I think it’s most delicious when served warm, but it is a personal preference and crumble can be served cold.
If you want a little extra flavour, there’s endless varieties you can make. You can add some vanilla to the fruit, you could add some ground ginger to the fruit for extra zing, you could add some cinnamon to the crumble mix or almond essence.
Absolutely, simply omit the chopped mixed nuts to make this crumble nut free.
For a gluten free crumble recipe, check out my Cherry Almond Crumble – Gluten Free Recipe.
If you somehow manage to have crumble leftover, you can tightly wrap the dish in cling film or transfer to an airtight container. This can be stored for up to 5 days in the fridge. Warm in the microwave or allow to come to room temperature before serving.
For more Crumble Recipes, check out my Cherry Almond Crumble, Cranberry Apple Crumble Bars, Small Batch Plum Crumble Muffins and Apple Crumble Ice Cream.
Maybe you have a bunch or rhubarb to use up? Check out my rhubarb recipes, here.
Small Batch Strawberry Rhubarb Crumble
Equipment
- 1 Small Bowl
- 1 small baking dish
Ingredients
- 100 grams rhubarb, chopped
- 100 grams strawberries, chopped fresh or frozen
- 75 grams caster sugar
- 10 grams cornflour
Crumble Topping
- 75 grams plain flour
- 40 grams brown sugar
- 50 grams soft butter
- 20 grams chopped mixed nuts
- 20 grams oats
Instructions
- Preheat oven to 180°c(360°f) or 170°c(340°f) if fan assisted.
- In a bowl, add the chopped rhubarb, chopped strawberries, caster sugar and cornflour. Toss together until te fruit is completely coated.
- Transfer the fruit to the baking dish.
- In a bowl, add the flour and brown sugar and mix together. Add the soft butter and mix until it resembles breadcrumbs.
- Add the oats and nuts and mix. Sprinkle this all over the fruit in the baking dish.
- Bake for 35-45 minutes until the top is golden brown and the fruit underneath is bubbling and soft when poked with a knife.
- Allow to cool slightly before serving. Leftovers can be cooled and kept tightly wrapped or transferred to an airtight container in the fridge for up to 5 days.
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