These strawberry rhubarb crumbles are lightly sweetened with honey and baked in ramekins to make mini strawberry rhubarb crisps.
Ahhhh, rhubarb. Finally.
I LOVE rhubarb, but I hate waiting for rhubarb to grow. I live in Quebec and because our winters tend to drag on, we don’t usually see rhubarb before the before the end of May or even the beginning of June. Better late than never.
There are so many great rhubarb recipes you can make when it’s in season to take advantage of it, like rhubarb cake, rhubarb scones, rhubarb jam, rhubarb pudding cakes, rhubarb pop tarts, to name a few. You can even roast rhubarb to make a filling for a rhubarb chocolate tart or to serve with multigrain waffles (or ice cream). Still, I had to kick off my rhubarb baking with crumbles because I love spring/summer crumbles and I couldn’t wait for that moment when I cracked open the oven to peak inside and find bubbly, drippy crumbles overflowing in the oven. It’s possibly one of the best, most satisfying moments in the kitchen when I’m baking. The bubbling means it’s done. The drippiness means it’s homemade and made with love, and every little drip and dribble means it’s going to be yummy. A homemade strawberry rhubarb crisp is definitely one of the best rhubarb recipes you can make.
I worked out these crumbles so that each ramekin would have 1 stalk of rhubarb and 1 giant strawberry (or a couple little ones). Also, I upped the butter in my crumble topping because more butter is usually a yes in my books. And because I’m a rebel, I broke the typical crumble topping rules: I used room temperature, soft butter and not the usual fridge-cold stuff. I’ve noticed that it’s just easier to get a nice clustered crumble topping with room temperature butter. Try it and see for yourself.
I’ve been in the mood for honey so I sweetened both the crumble and the fruits with a local spring honey from Miels d’Anicet. This means that your kitchen will fill with the warm intoxicating scent of honey as the crumbles bake. It’s really quite powerful and comforting.
So, what’s not to love? It’s loaded with strawberries and rhubarb. It’s smells divine as it bakes, and it’s topped with a mound of oat crumble. It’s what I’ve been waiting to bake with rhubarb for over a month. Pies are a great way to get the spring-summer baking started, but let’s face it: a honey-kissed rhubarb crumble is way easier and, dare I say, even better!
Honey-kissed strawberry rhubarb crisp
- 63 grams (½ cups) all-purpose flour
- 63 grams (¾ cups) rolled oats (or large flake oats)
- 42 grams (3 tbsp) Stirling Creamery unsalted butter softened
- 25 grams (2 tbsp) honey
- 4 (4 ) large strawberries or 8 little ones
- 450 grams (1 lb) fresh rhubarb
- 4 tbsp (4 tbsp) honey
- 4 pinches (4 pinches) grey salt for finishing
- In a large bowl, make the crumble by combining the flour and oats, and then working in the butter with your fingertips. When the mixture resembles a coarse crumble, add in the 25 grams of honey and work it in with a fork or your fingers. Set aside in the fridge.
- Hull and slice the strawberries (either in 2 or 4, depending on the size). Divide among 4 ramekins.
- Slice the rhubarb and divide it among the ramekins, then place a tablespoon of honey in each and mix to coat.
- Top with the cold crumble mixture, and finish with a sprinkling of salt.
- Bake in a 350ºF oven for 30–40 min, until the fruit is bubbling and the crumble begins to brown lightly.
- I made this crumble with Stirling Churn 84 butter
I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.