When the Rhubarb Berry Crumble is gobbled up so fast you can barely get a photo, you know you hit on a winner. We call it Rhubarb Berry because it works with strawberries or blackberries, blueberries or even cherries! The added berries give it the most vibrant rich red color, a boost of sweetness all paired with the tart loveliness of Rhubarb. When the Rhubarb Plant starts filling out and sending up massive big leaves, you know it’s a sign that summer is on it’s way. What a sweet way to welcome this new season, with a big tray of fresh from the garden yum.

Want to create an entire menu to go with this dessert? Check out our cookbook Dinner Changes Everything. The Blackened Grilled Salmon with Blueberry Salsa, Strawberry Mixed Green Salad with Toasted Pecans and Blue Cheese and Roasted Yams would go perfectly. We put all the details into the Cookbook to help you host your own dinner, timelines and prepping tips for the day before included! Go ahead, invite your friends over. You have the menu planned.

And here’s what you need to make our very favorite Crumble.

Rhubarb Berry Crumble

4 cups berries. If you’re using strawberries, half or quarter so they’re closer to bite sized
4 cups rhubarb (about 4 large stalks) cut into bite sized pieces
3/4 cup granulated sugar (this gives you a hint of tart, if you like sweeter you can add 1/4 cup more!)
3 tablespoons corn starch
1/4 teaspoon salt

Topping

1 1/2 cups all-purpose flour
2/3 cup packed brown sugar
6 tablespoons granulated sugar
2 teaspoons cinnamon
1/4 teaspoon kosher salt
12 tablespoons cold salted butter, cut into small pieces

Instructions

Preheat oven to 375 degrees. Coat a 9×13 baking dish with nonstick cooking spray.
In a large bowl, mix the sugar, cornstarch and salt, then gently toss the strawberries and rhubarb until coated. Pour into your prepared baking dish.
In a seperate medium sized bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Use a pastry blender to work the butter in until the mixture is sticking together in coarse crumbles. Sprinkle the topping over the rhubarb mixture.
Bake for 50 minutes or until the topping is browned in the middle and the sauce from the rhubarb mixture is bubbling.
Allow it to cool for 10-15 minutes, then serve with ice cream or whipping cream.