Strawberry-Rhubarb Crumble for Two
By America's Test KitchenPublished on May 20, 2025
Time
1¼ hours
Yield
Serves 2
Ingredients
Topping
6 tablespoons (1 3⁄4 ounces) all-purpose flour ¼ cup panko bread crumbs 2 tablespoons packed light brown sugar ¼ teaspoon table salt ⅛ teaspoon ground cinnamon 3 tablespoons unsalted butter, meltedFilling
8 ounces fresh rhubarb, trimmed and cut into ½-inch pieces (1¾ cups)6 ounces fresh strawberries, hulled and chopped coarse (1 cup)½ cup plus 2 tablespoons packed (4⅓ ounces) light brown sugar 1 tablespoon cornstarch Pinch table saltBefore You Begin
Frozen rhubarb and strawberries can be substituted for fresh. If using frozen strawberries, there’s no need to thaw them completely; you can chop them as soon as they’re soft enough. Depending on the amount of trimming required, you may need to buy more than 8 ounces of rhubarb to ensure that you end up with 1¾ cups. If you want to bake the crumble in a toaster oven, follow the directions for making the recipe in a casserole dish or loaf pan. This recipe can be prepared through step 2, then transferred to a 2½- to 3½-cup casserole dish or 8½ by 4½-inch loaf pan.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Whisk flour, panko, sugar, salt, and cinnamon together in bowl. Stir in melted butter until mixture resembles wet sand and no dry flour remains. Refrigerate until ready to use.
- Toss all ingredients in bowl until thoroughly combined. Transfer to 10-inch ovensafe skillet. Cook over medium-high heat, stirring frequently, until fruit has released enough liquid to be mostly submerged, rhubarb is just beginning to break down, and juices have thickened, 5 to 7 minutes. Remove skillet from heat.
- Squeeze topping into large clumps with your hands. Crumble topping over filling, breaking up any large pieces. Bake until topping is browned and filling is bubbling around sides of skillet, 15 to 20 minutes. Let cool on wire rack for 15 minutes before serving.
for the topping
for the filling
Time
1¼ hoursYield
Serves 2Ingredients
Topping
Filling
Ingredients
Topping
Filling
Ingredients
Topping
Filling
Why This Recipe Works
The pairing of sweet strawberries and tart rhubarb is a classic for good reason, but it can be hard for two people to tackle a whole strawberry-rhubarb pie. A crumble can cut the dessert to size and take care of a common early summer problem: When strawberry and rhubarb are cooked, they are juicy to a fault. Sautéing them on the stovetop with some brown sugar and cornstarch coaxes out excess liquid and creates a jammy consistency. Light panko crumbs amp up the crispness (even as they absorb moisture) in an easy stir-together topping that bakes up golden brown.
Before You Begin
Frozen rhubarb and strawberries can be substituted for fresh. If using frozen strawberries, there’s no need to thaw them completely; you can chop them as soon as they’re soft enough. Depending on the amount of trimming required, you may need to buy more than 8 ounces of rhubarb to ensure that you end up with 1¾ cups. If you want to bake the crumble in a toaster oven, follow the directions for making the recipe in a casserole dish or loaf pan. This recipe can be prepared through step 2, then transferred to a 2½- to 3½-cup casserole dish or 8½ by 4½-inch loaf pan.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Whisk flour, panko, sugar, salt, and cinnamon together in bowl. Stir in melted butter until mixture resembles wet sand and no dry flour remains. Refrigerate until ready to use.
- Toss all ingredients in bowl until thoroughly combined. Transfer to 10-inch ovensafe skillet. Cook over medium-high heat, stirring frequently, until fruit has released enough liquid to be mostly submerged, rhubarb is just beginning to break down, and juices have thickened, 5 to 7 minutes. Remove skillet from heat.
- Squeeze topping into large clumps with your hands. Crumble topping over filling, breaking up any large pieces. Bake until topping is browned and filling is bubbling around sides of skillet, 15 to 20 minutes. Let cool on wire rack for 15 minutes before serving.
for the topping
for the filling
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