Rhubarb Berry Crumble is a warm mixture of rhubarb, strawberries and blackberries topped with a sweet crunchy mixture of brown sugar, butter, cinnamon and flour cooked to bubbling over perfection.
Rhubarb, at first glance, reminds me of celery stalks, but red. Upon first taste, rhubarb is tart, but has a distinct flavor all its own. I searched high and low for a few nice stalks of rhubarb at the NC State Farmer’s Market without a shred of luck. Surprisingly enough, I went in Kroger and saw the prettiest red stalks I have seen out the corner of my eye, and I felt like I had struck gold.
Typically, you will find rhubarb mixed with strawberries in a pie. However, adding blackberries to this Rhubarb Berry Crumble sealed the deal. I wouldn’t dare cook rhubarbs using any other mixture. However, if you are not a fan of blackberries, you can omit them, but it’s a great berry for the summer.
I went back and forth several times about whether to melt the butter or not melt the butter before I mixed it with the brown sugar mixture for this Rhubarb Berry Crumble. I finally decided to melt the butter and I must say, it was the right choice, but not the only choice. Feel free to use cold butter for the crumble mixture instead of melting it.
In lieu of using all ramekins, I did ramekins + a small skillet, so that I could take some to work, and let my co-workers enjoy the goodness. It’s only fair that I share, right? I am happy to report that I went home with an empty ramekin and iron skillet.
While the Rhubarb Berry Crumble was still warm, I topped each ramekin with a nice dollop, really two, of vanilla bean ice cream. It melted ever so slowly into the sweet fruit mixture. Fresh whipped cream would work great, too! Here’s to finding perfect stalks for rhubarb to make this Rhubarb Berry Crumble on a warm summer day.
Rhubarb Berry Crumble
Servings: 1 Large Skillet or 6 Ramekins
Prep Time: 15 Minutes
Cook Time: 35 Minutes
- 2 Cups Rhubarb, quartered and cut into 1/4 in pieces
- 12 Oz Blackberries
- 2 1/2 Cups Strawberries
- 3/4 Cup Brown Sugar
- 1 Cup + 2 Tbsp Flour
- 8 Tbsp Butter, melted
- 1 tsp Cinnamon, divided
- 1/2 tsp Vanilla
- Zest from 1 Orange
- Juice from 1 Orange
- Pinch of Salt
- Preheat oven to 375 degrees. Butter or grease skillet or ramekins, set aside.
- Mix rhubarb, strawberries and blackberries with orange juice, orange zest, sugar, 2 Tbsp flour, vanilla and cinnamon until well-combined. Add salt and set aside.
- To make the crumble: whisk brown sugar, 1 Cup flour, 1/2 tsp of cinnamon, add butter, set aside.
- Spoon fruit mixture into prepared skillet or ramekins, top with crumble mixture.
- Bake for 35 minutes, or until crumble is browned and fruit mixture is bubbling.
- Top with vanilla ice cream or fresh whipped cream.
© 2017 Biscuits & Savvy
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