baking · cooking · Dessert

Individual Rhubarb-Strawberry Crumbles

It is June so I figured it might be prudent to harvest the rest of the rhubarb from our plants. They grow in the dry, dark corner behind my blueberries and don’t produce big stalks, which is OK with me. Small tender stalks taste better – and cook faster. Unlike the massive stalks sold in grocery stores that are stringy and woody! If you have room, consider a plant or two. It comes back yearly and needs little upkeep in moderate temperature locales (ie…rainy PNW!)

Big crumbles or crisps make a mess, although I love them, but once you take out a scoop the topping slumps in. So why not make individual minis? Everyone gets a dessert of their own, with less mess!

While I used Organic Maple Sugar, if you cannot source it feel free to use regular sugar or brown sugar. You will want to increase it by 1/3 in ratio though. As well, I used home ground white whole wheat flour. I weigh my flour now (4 ounces per cup), rather than measuring as it is denser, if I don’t I use too much flour. If you use all-purpose white flour, use 1 1/3 cups (which is 4¼ ounces per cup).

Individual Rhubarb-Strawberry Crumbles


Topping –

  • 5 1/3 ounces (1 1/3 cups) white whole wheat flour
  • ¼ cup Organic Maple Sugar
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp pure vanilla extract
  • Zest of a large lemon
  • 1 stick (4 ounces) unsalted butter, melted

Filling –

  • 7 ounces (1½ cups) rhubarb, trimmed and finely chopped
  • 1 lb strawberries, hulled and chopped
  • 1/3 cup Organic Maple Sugar
  • Juice of a large lemon (3 to 4 Tbsp)
  • 3 Tbsp cornstarch
  • ½ tsp ground cinnamon
  • Pinch of kosher salt


Preheat oven to 375°. Procure 8 oven safe glass or ceramic ramekins and a large baking sheet.

Topping –

Mix the ingredients together until clumpy. Place in refrigerator to set up while you prepare the filling.

Filling –

Stir the lemon juice into the dry ingredients until dissolved, toss the fruit with it. Divide evenly between the ramekins.

Take the topping out and break up with your fingers into small crumbles. Divide between the dishes, covering all over.

Place the ramekins on the baking sheet, bake for 40 minutes. Let cool down before serving warm or chill for later.

Makes 8 ramekins.


4 thoughts on “Individual Rhubarb-Strawberry Crumbles

  1. I’d really like to try rhubarb this year. Not sure why I’ve never bought it before! Seeing this crumble is inspiring me…mmm..with ice cream…

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