Easy Strawberry Rhubarb Crumble

Easy Strawberry Rhubarb Crumble from www.laurenslatest.com

**Disclaimer: I was compensated by Lucky Leaf to develop this recipe. All opinions expressed in this post are alllllllllll miiiiiiiiine, yo. **

Soooooo, this is the first recipe I’ve blogged about with rhubarb in it…in almost 5 years. HOW CAN THAT BE?

I dunno, you guys. Guess I should hop on the rhubarb train. Actually, here’s a question: do you even like rhubarb?

If you think you DO NOT like rhubarb, try downing it with some strawberries. You’ll be a believer in no time. Especially if some sort of crumb topping is involved.

And ice cream.

 

When I made this the other day, Brooke was like “What’s rhub…ooh ice cream!!” That’s literally how our conversation went before she tried this. And whaddaya know, she was asking for seconds. {If you don’t like strawberries or rhubarb, then I’m sorry. Also, that’s unfortunate. But you’ll probably LOVE this recipe. Orrr this recipe.}

Believe it or not, crumbles, crisps, buckles, etc. are really easy desserts to make for company, the holidays or any weeknight. Just about any fruit can be used and odds are you’ll have everything on hand for the topping in your pantry. This version I’m posting today is extra lazy easy because I started with a can of Strawberry Rhubarb Lucky Leaf pie filling which I actually already had on hand. #winning It makes a great base for that yummy crumb topping, plus saves some prep time. If you’re looking for a quick Easter dessert, fruit crisps might be a stellar option for you.

Orrr if you just like dessert, fruit crisps might be a stellar option for you.

Here’s how you make it:

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Start by making the crumble topping. This is just flour, sugar, oats and butter. And a pinch o’salt.

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Smoosh the butter into the other ingredients until it looks something like this. Set aside.

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Now grab 4 ramekins, cute quiche dishes, a 9×9 glass dish, whatever…

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…and your pie filling too! The Strawberry Rhubarb is a limited edition flavor so be sure to pick up one next time you’re shopping.

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Try to divide it evenly between your four dishes.

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Top with a few fresh strawberries…. IMG_0198

and then some cobbler topping.

Easy Strawberry Rhubarb Crumble from www.laurenslatest.com

Bake these off in a hot oven for about 25 minutes or until things get all hot and bubbly. You’re going to want to set these on a baking sheet to catch the drips, fyi.

Easy Strawberry Rhubarb Crumble from www.laurenslatest.com

I love seeing the bigger pieces of fresh strawberry peeking through! It looks extra appetizing.

Easy Strawberry Rhubarb Crumble from www.laurenslatest.com

Obviously, get a scoop of vanilla bean ice cream up on top of your strawberry rhubarb crumble while it’s hot and then dive in! Pretty sure all things warm and fresh out of the oven deserve a healthy scoop of ice cream.

Crumbles. Brownies. Thanksgiving turkey. Ya know, all the normal stuff.

Anyways, because Lucky Leaf and I want you to try this recipe, we are offering you all a printable $1.00 off coupon for your next can of Lucky Leaf pie filling you can purchase from Walmart. Just print it off and go pick up a can! Click here to print your coupon.

Have a great day, friends! Here’s the recipe:

Easy Strawberry Rhubarb Crumble

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 25 minutes

Ingredients:

1 21-oz. can Strawberry Rhubarb Pie Filling, such as Lucky Leaf Brand
1/2 pint fresh strawberries, sliced
1/2 cup all purpose flour
1/3 cup granulated sugar
1/4 cup rolled oats
1/4 cup softened butter
pinch of salt
ice cream, if desired

Directions:

Preheat oven to 350 degrees. Place 4 small quiche dishes {or ramekins} onto a baking sheet. Spoon pie filling into each dish equally and spread across the bottom to cover. Top with strawberries. In a small bowl, stir together flour, sugar, oats, butter and salt. Combine and sprinkle over each dish evenly. Bake 20-25 minutes or until bubbly and brown. Top with ice cream and serve.

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12 Responses to “Easy Strawberry Rhubarb Crumble”

  1. #
    1
    Katrina @ Warm Vanilla Sugar — April 14, 2014 at 3:54 am

    Love how you miniaturized this!! Looks yummy!

    Reply

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    2
    Meagan @ A Zesty Bite — April 14, 2014 at 4:31 am

    I haven’t tried rhubarb either so this is the perfect recipe with it paired with strawberries.

    Reply

  3. #
    3
    Ali | Gimme Some Oven — April 14, 2014 at 5:55 am

    Wow, these are absolutely gorgeous, Lauren!!! Love! :)

    Reply

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    4
    Barbara @ Barbara Bakes — April 14, 2014 at 6:03 am

    I do like rhubarb but haven’t tried it from a can. I’ll have to look for it. It looks scrumptious.

    Reply

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    5
    Valerie | From Valerie's Kitchen — April 14, 2014 at 7:42 am

    I love the simplicity of this and the gooey strawberry filling oozing down the sides doesn’t hurt either! My Dad is a big fan of rhubarb and you just don’t see it around much anymore so I’m really happy to find this recipe. Thanks, Lauren!

    Reply

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    6
    Terri/LoveandConfections — April 14, 2014 at 10:17 am

    I’ve never actually had rhubarb but that filling looks good. I hope my grocery store carries it.

    Reply

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    7
    Shannon @ Bake.Frost.Repeat. — April 14, 2014 at 12:47 pm

    This look incredible! I love strawberry and rhubarb together!

    Reply

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    8
    Megan {Country Cleaver} — April 14, 2014 at 7:26 pm

    True story – I have never made anything with rhubarb either – and why the heck now? This looks absolutely smashing!! I better get busy!

    Reply

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    9
    leslie — April 15, 2014 at 3:21 am

    Ohhhhh Simple, beautiful and scrumptious!

    Reply

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    10
    Marilyn Brennan — April 15, 2014 at 8:41 am

    Hey this is a great idea. I need some really easy, scrumptious recipes like this for small gatherings. We will try this one!

    Reply

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    11
    Laurie {Simply Scratch} — April 15, 2014 at 10:38 am

    I LOVE rhubarb and these are seriously calling my name!

    Reply

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    12
    Natalie @ Paper And Birch — April 15, 2014 at 6:18 pm

    Wow Lauren these look super yummy! I swear, I could gain 10 pounds just reading your blog! It’d be worth every pound though :)

    Reply

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