Raspberry Rhubarb Crumble

By Kate Riley May 3, 2011

I like to make a lot of stuff, it’s in my DNA.  I dabble in home décor, interior design, power tools, poignant deep thoughts, and every now and then, a great recipe.  This is my latest homemade concoction and I’m telling you, this one’s a goodie.  

I whipped up this delicious treat the other day, and my hub called it his favorite ‘dessert’ to date.  I hesitate to really call it a dessert.  I like to label it something more nutrition friendly.  Five servings of fruit per day are recommended doncha know, so let’s pretend this recipe is meant to keep you at your healthiest. 

cg raspberry rhubarb


Easy Raspberry Rhubarb Crumble



6 oz raspberries

3 stalks diced rhubarb

8 oz strawberries

4 tsp cornstarch

2/3 cup sugar

1 ½ cups flour

1 ½ cups rolled oats

½ cup brown sugar

1 tbsp cinnamon

1 cup cold butter

Preheat oven to 350 degrees, and spray a 9” x 13” baking dish with cooking spray.  Next, clean and dice your fruit.  Is rhubarb a fruit or a vegetable?   I don’t really know, the debate goes on, but my grandfather always said rhubarb was the foundation for his favorite pie, so I thought it was time to take on this celery like crossover.   I had to add the strawberries too, just so they didn’t feel left out.

rhubarb raspberries strawberries


Mix the cornstarch and sugar together, then sprinkle the mixture over your fresh fruit. 

sprinkle with sugar


In a mixer or by hand, blend the flour, rolled oats, brown sugar, and cinnamon, and add the butter in 2 tablespoon increments.  Pulse it in your mixer or by hand until blended, then use your fingers to mold the crumble topping together. 

Cover your fruit with your crumble mixture. 

crumble before


Bake in oven preheated to 350 degrees for 45-50 minutes until lightly brown on top, and when fruit mixture thickens and bubbles. 

Oh yeah.

bubbly crumble


This fruit crumble will make you feel all warm and cozy inside, like coming home after a tiresome journey down a long and windy dusty road.  It’s like sitting on your momma’s front porch swing on a lazy summer evening as the fireflies flicker in the distance. 

Not that I really know anything about fireflies.  We west coasters don’t experience that kind of enchantment.  But I did experience fireflies once, in Pennsylvania, on my aunt’s screened porch.  I was sixteen.  It is all I know of fireflies.

My point is this raspberry rhubarb crumble will give you that same sort of feeling. 

rhubarb raspberry crumble up close-1


Do not forget the fresh whipped cream. 

That would be a crime. 

cg raspberry rhubarb crumble

Enjoy every delicious bite!

Linking up to Tasty Tuesday  over at Balancing Beauty and Bedlam.





  1. this couldn’t be more timely…i started growing rhubarb last year and i have my first crop this spring….i “think” it’s ready to pick, i was going to google it to find out when it is ripe. that recipe looks great!

    thanks for the recipe.

    hugs, cindy

  2. I can just taste it looking at your beautiful photos, I’m thinking a small piece would even taste good at this 5:30 a.m. hour with my coffee! Janell

  3. Been reading for a while, but commenting for the first time today because while I love your regular posts, I live in a small NYC apartment and can’t usually follow your DIY advice. But this? THIS I can do. Looks delicious! Love the pretty photos, too.

  4. This looks so delicious I think I may even drag myself out to the grocery store today (why do I loathe grocery shopping so much?). But I will have a very happy husband tonight if I serve him this – thank you for sharing your recipe!

  5. I have some rhubarb in the freezer just begging to be whipped up into a crumble! Technically rhubarb is a vegie, since it does not contain its own seeds =)

  6. Great photos! It looks delicious…my husband loves anything resembling a cobbler. I had no idea the West coast doesn’t have fireflies. That just doesn’t seem fair to me!

  7. It needs cold vanilla ice cream to sit on top of the hot cobbler. Then it gets all melty and yummy. Gotta go find a garden to raid of their rhubarb now…..

  8. Yum. I adore the tangy fruitiness of rhubarb. I have berries in the fridge right now that I was planning with whipped cream, but this is my new plan. Thanks for reading my mind.

  9. I have been trying not to click this link all morning, because I knew as soon as I did it was going to make me hungry! I was right. It did. Looks so good!

  10. What can’t you do? You have it all! Yum! Sure wish that was GF! lol If you get the chance come and look at my french VINTAGE bird cage and read my hilarious confession! ha! Sure to make you laugh! :)

    Xo, Meme

    BTW, I am having a HUGE giveaway series!

  11. Oh, you posted this right at the perfect time! We’re growing rhubarb for the first time in our garden, so you KNOW I’ll be whipping up this yummy dessert! THANK YOU for sharing it!!!! Can hardly wait…..!!!!!!!! :)

    xoxo laurie

  12. Oh, you posted this right at the perfect time! We’re growing rhubarb for the first time in our garden, so you KNOW I’ll be whipping up this yummy dessert! THANK YOU for sharing it!!!! Can hardly wait to make it…..!!!!!!!! :)

    xoxo laurie

  13. Miss Katie,
    You are a multi-talented, multi-tasking woman if there ever was one! I believe I shall make this delectable dessert for Mother’s Day dinner this Sunday:)

    I may be responsible for no fireflies in Ca. My friends and I turned them all into fab jewelry and additional bling for the spokes of our bikes when they passed through Kansas City. I am so sorry. Could I send you a bouquet of Sunflowers, or some bread from Wheatfield’s in Lawrence, Ks. (# 1 bakery in the country!) to make it up to you??

  14. Rhubarb always makes the pie, in my opinion anyways. I am definitely going to try this on the weekend, it will be my diet cheat for the week!

  15. My husband is fruiterer and a market gardener of rhubarb would you believe?? I have cooked it many ways but not with raspberries I will be giving this a go tonight, Thank you so much :-) Row from Oz

  16. This looks scrumptious! I saw your post this morning and have been craving this dessert all day. I will be making it this weekend and of course the fresh whipped cream.

  17. Mmmmm….this sounds so good! My rhubarb isn’t quite ready for picking yet, but I think I’ll have to pull some out of the freezer. My husband would love me forever if I baked this for him! (Not like he wouldn’t anyway….) :~)

  18. My mom is all about raspberries and crumbles. I’m going to have to send this to her, because we’ve got a few bushes in our garden that I know she would love to try this with. It looks absolutely delicious. I can only hope it tastes just as well (Plus it will give me good Mother’s Day points for finding. :))

  19. Yum, this looks delicious! You’re right, you have to factor in that it provides servings of fruit, veggies (for those who consider rhubarb a vegetable), :good” carbs (oatmeal)…
    I moved to SoCal from Pennsylvania a few years ago and I miss the lightening bugs (that’s what we called fireflies) – it was always a special summer ritual to see the first of the lightening bugs. That’s probably the only thing I miss about the Hot/Hazy/Humid days of summer in PA!

  20. I saw strawberries and rhubarb at the market yesterday so I bought some and made this for dessert. My husband gobbled it up and said it was the best dessert I’ve made in ages! (And I make a lot of desserts…) He took some to work, and I’m about to go have it for breakfast :) Thanks!

  21. Thanks for posting this recipe! We had it for dessert with our Mother’s day dinner and it was wonderful. The flavor combination of the raspberries, strawberries and the rhubarb was so yummy. My husband asked if we can have some for dessert for tomorrow night as well, but I don’t think the leftovers will last that long.

  22. I just wanted to let you know that recipe has become a family favorite. It gets rave reviews when we serve it at get togetherness with friends. Thanks!

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