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Rhubarb Strawberry Crumble with Blueberry Balsamic and Black Pepper

A classic dish of rhubarb strawberry crumble, but with a twist!
Prep Time 20 minutes
Cook Time 35 minutes
Author Chews and Brews


Rhubarb Strawberry

  • 12 rhubarb stalks chopped
  • 2 cups strawberries chopped
  • 1/4 cup white sugar
  • 1 lemon zested
  • 2 Tbsp. fruity balsamic vinegar I used blueberry
  • 1 tsp fresh cracked black pepper

Crumble Topping

  • 3/4 cup whole wheat flour
  • 1/2 cup oats
  • 1/3 cup brown sugar
  • 3 Tbsp. white sugar
  • Pinch of salt
  • 6 Tbsp. cold butter cut into chunks


  1. Preheat oven to 400 degrees F.
  2. Spray a cake pan or small casserole dish with cooking spray.
  3. Combine rhubarb, strawberries, sugar, lemon zest, blueberry balsamic vinegar and black pepper into a sauce pan and cook over medium heat, while stirring occasionally, until the rhubarb starts to breakdown, about 10 minutes.
  4. Set rhubarb strawberry mixture aside and let cool.
  5. In a mixing bowl, combine whole wheat flour, oats, sugars and salt. With your hands, work in the butter until large clumps form.
  6. Spoon rhubarb strawberry mixture into bottom of greased cake pan or casserole dish and evenly spread crumble topping over rhubarb strawberry mixture. Bake in preheated oven for 30 - 35 minutes, until golden brown.

Recipe Notes

Adapted from Kevin's Cooking