Deconstructed Strawberry Rhubarb Crumble

So confession...I don't enjoy baking. I think its the technical side of having to follow the rules down to the teaspoon. When you bake you draw inside the lines. Needless to say I much prefer to cook where most of the time I am just guesstimating my measurements-a dash of wine, a little more pepper, tasting as I go until I get the perfect flavor. Well last night I baked.

My sister Sarah was in town with her family for an extended weekend, she owns and operates her own Bakery-Dough Run- in Monkton, Maryland. So whats a girl to do? I wasn't not going to take advantage of this baking opportunity in front of me! I picked up the strawberries and rhubarb from the market on Sunday and we had a plan to make a crumble with them the following night. Of course to my embarrassment when Sarah arrived to our place last night I realized I didn't have a baking dish. "No worries," Sarah said, "We'll deconstruct this one." And that is what I love about Sarah her ability to adapt.

This dessert we came up is easy as pie (pun intended). Sarah made a strawberry rhubarb compote while I made a 5 ingredient crumble. Now feast yours eyes and get ready to treat your taste buds!

Serves 6


For the Compote:

1 Cup of Strawberries

1 Cup of Rhubarb

2 Tablespoons of Sugar

1/8 Cup of water

1 Tablespoon of Cornstarch

2 Tablespoons of red wine (optional)

For the Crumble:

1 Cup of Flour

1 Cup of Oatmeal

1/2 Cup of sugar

4 Tablespoons of Butter

Pinch of salt



Preheat oven to 350 and line a baking sheet with parchment paper or aluminum foil. Whisk the flour, oatmeal, sugar, and salt together in a bowl. Take the butter (cold from the fridge, not room temp or melted) and cut into small chunks before adding to flour mixture. This is the fun part- Use your hands to incorporate the butter into the mixture. Grabbing handfuls and releasing. You want a nice crumbling, even chunky consistency. Spread the crumble out on the baking sheet and place in the oven. Allow to bake for 12-15 minutes or until golden brown.


Chop up the strawberries and rhubarb and add to a small saucepan with a lid. Stir in sugar and water. Bring to a boil before turning to simmer. Let this simmer down for about 10 minutes under the lid. When the fruit is melted down pour about a 1/4 of this mixture into a heatproof bowl. Add cornstarch to the bowl and whisk thoroughly to combine. Pour back into the pan stirring to incorporate. Your compote should now have slightly thickened into a preserves consistency. Add the wine and let it simmer for another 5 minutes. Remove pan from heat and allow to cool a bit before serving over ice-cream.

Serve compote and crumble over vanilla ice cream. Add more fresh chopped strawberries if desired.

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