Prepare to be enchanted by a dessert that’s not just delicious, but genuinely award-winning! This incredible berry rhubarb crumble marries the tartness of fresh rhubarb with the sweet burst of strawberries and blueberries, creating a symphony of flavors that will leave you craving more. Having won a prestigious $5,000 prize in its original form, this recipe is truly something special, and after experiencing its delightful taste, it’s clear why it earned such acclaim.

Why This Recipe Works: The Story Behind the Prize-Winning Crumble

Every exceptional recipe has a story, and this Berry Rhubarb Crumble is no exception. It landed in my kitchen thanks to Pat Harmon, a remarkable member of my recipe and food Facebook group. Pat isn’t just a home cook; she’s a seasoned “recipe contester”—a culinary artist who crafts dishes specifically to enter into competitions, and more often than not, she emerges victorious!

Pat generously shared her “Very Berry Rhubarb Cobbler” (as she originally called it) within our community. Little did I know, this wasn’t just any recipe; it was a grand prize winner from 1997, securing a staggering $5,000! Pat recounted her journey into the Reddi-Wip’s “50 Fruit Salute” contest. This national competition was structured to award $50 prizes to winners from each state, culminating in one grand prize of $5,000. Her talent wasn’t new; she had already been a finalist in the prestigious Pillsbury Bake-Off multiple times before creating this particular masterpiece.

Her inspiration for this delightful dessert stemmed from a simple, yet brilliant idea: “I was a big fan of rhubarb and strawberries together, so I changed it up a bit by adding blueberries. Inspired by an apple crisp topping I had tried, I added almonds to mine.” This creative combination of tart rhubarb, sweet strawberries, and juicy blueberries, topped with an almond-infused crumble, proved irresistible. Pat received two letters on the same day—one confirming her Pennsylvania state win, and the other, the ultimate prize: the $5,000 grand prize winner!

Now, a quick note on the name. Pat’s original recipe was called “Very Berry Rhubarb Cobbler,” while I’ve adopted the name “Prize Winning Rhubarb Crumble.” The world of baked fruit desserts can be a delightful maze of terms: cobbler, crisp, crumble, grunt, brown Betty, and more! Each term signifies a slightly different topping and texture profile. A crisp typically features a topping with oats, providing a distinct crunch. A cobbler, on the other hand, is characterized by a biscuit-like topping that is dropped over the fruit, giving it a “cobbled road” appearance. A crumble, much like this recipe, usually skips the oats but often incorporates nuts for texture. To avoid any confusion in the vast “Internetland” of bakers, and to accurately describe this recipe’s specific topping, “crumble” is indeed the most fitting choice.

RELATED: Don’t miss out on our equally delicious Strawberry Rhubarb Crumble Bars for another fantastic treat!

Ingredient Info and Substitution Suggestions for This Rhubarb Crumble

To ensure your Berry Rhubarb Crumble turns out perfectly every time, let’s dive into the details of the ingredients and explore some helpful substitution tips. All specific measurements, ingredients, and comprehensive instructions are available in the printable recipe card at the very end of this post.

• RHUBARB: For the best flavor and texture, aim for fresh rhubarb from your local farmers market or grocery store. Look for firm, crisp stalks with a vibrant color. Rhubarb is typically in season from early spring to early summer, so seize the opportunity when it’s available! If fresh rhubarb is out of season or hard to find, you can use frozen rhubarb. Ensure it is completely thawed and drained of any excess liquid to prevent a soggy bottom for your crumble.
• BERRIES: This recipe truly shines with fresh strawberries and blueberries. Their sweetness perfectly balances the rhubarb’s tartness and adds a beautiful burst of color. If fresh berries aren’t an option, frozen berries can be used. Just like with rhubarb, make sure to thaw them completely and drain any liquid. You might also consider slightly increasing the amount of cornstarch in the fruit filling to account for the extra moisture frozen berries can release, ensuring a thick, luscious fruit mixture. Feel free to experiment with other berry combinations, such as raspberries or blackberries, for a slightly different flavor profile.
• ALMONDS: Pat’s original recipe cleverly uses sliced almonds in the topping, which provides a wonderful delicate crunch without overpowering the fruit. If you’re not a fan of almonds, or simply want to try something different, pecans or walnuts make excellent alternatives. Each nut offers a unique flavor and texture: pecans provide a buttery richness, while walnuts add an earthy depth. For those with nut allergies, you can omit the almonds entirely or substitute them with sunflower seeds or pumpkin seeds for a similar textural element.
• BALSAMIC VINEGAR: While it might seem like an unusual addition, the balsamic vinegar is a secret ingredient that elevates the fruit filling. It doesn’t make the crumble taste like vinegar; instead, it deepens the berry flavors, adds a subtle tang, and brightens the entire dessert. Don’t skip it if you can help it, as it contributes to that “prize-winning” complexity.
• CORNSTARCH & SUGAR: These are crucial for the fruit filling. The cornstarch thickens the juices released by the fruit during baking, preventing a watery consistency. The sugar balances the tartness of the rhubarb, creating a harmonious sweet-and-sour profile. Adjust sugar slightly to your preference or the tartness of your rhubarb.

How to Make Prize Winning Rhubarb Crumble: Step-by-Step

These detailed step-by-step photos and instructions are designed to help you visualize each stage of making this incredible dessert. For a convenient printable version of this recipe, complete with precise measurements and instructions, you can Jump to Recipe at the bottom of this post.

Creating this award-winning rhubarb crumble is simpler than you might think. With just a few straightforward steps, you’ll have a warm, bubbly dessert that’s perfect for any occasion. Let’s get baking!

1. Start by preheating your oven to 375º F (190°C). Generously grease the bottom and sides of a 13×9 baking pan with butter or cooking spray. This will prevent sticking and ensure easy serving.
2. Prepare your fresh fruit. Begin by chopping the vibrant rhubarb stalks into uniform 1-inch pieces. Then, slice your juicy strawberries.
3. In a large mixing bowl, gently combine the chopped rhubarb, sliced strawberries, and fresh blueberries.
4. Next, add the granulated sugar, cornstarch, and the secret ingredient – balsamic vinegar – to the fruit mixture. Stir everything together thoroughly, making sure to reach the bottom of the bowl and turn the fruit so that every piece is beautifully coated in the sugary mixture. This coating will help thicken the fruit juices during baking.
5. Pour the sweet, coated fruit mixture evenly into your prepared baking pan. Set it aside while you prepare the irresistible crumble topping.
6. In a separate medium bowl, combine the all-purpose flour, granulated sugar, salt, and sliced almonds. Stir these dry ingredients together. Then, add the large egg and mix until the topping achieves a lovely crumbly texture. Use your fingers to gently toss and combine it completely, ensuring no dry spots remain.
7. Generously crumble the topping evenly over the sugared fruit in the pan. Once the topping is distributed, drizzle the melted butter over the entire surface. This butter will help create a golden, crispy topping as it bakes.
8. Carefully place the pan into your preheated oven and bake for 35-40 minutes. You’ll know it’s ready when the topping is a beautiful golden brown and the fruit mixture underneath is visibly vibrant and bubbling around the edges, indicating it’s perfectly cooked through and thickened.
9. Once baked, remove the pan from the oven and transfer it to a cooling rack. Allow the crumble to cool slightly until it’s just warm. This brief cooling period allows the fruit filling to set further. Serve warm, ideally topped with a generous, chilly scoop of premium vanilla ice cream for the ultimate dessert experience.

Frequently Asked Questions & Expert Tips for Perfect Rhubarb Crumble

Serving Suggestions for This Irresistible Dessert

If you’ve been on the hunt for a truly memorable rhubarb recipe, your search ends here. This prize-winning crumble is not just a dessert; it’s an experience. You’ll definitely want to thank Pat Harmon for sharing her culinary genius! I encourage you to whip up a batch, and then head over to my Facebook group to join the community and let her know how much you enjoyed it!

This Berry Rhubarb Crumble is best served warm, allowing its fragrant fruit juices and crispy topping to truly shine. Elevate your serving with a generous scoop of classic vanilla ice cream, which slowly melts into a creamy sauce, complementing the warm fruit beautifully. Alternatively, a dollop of freshly whipped cream adds a lighter, airy touch. For those who can’t decide, why not enjoy both? We’re certainly not judging! For a slightly sophisticated twist, consider serving it with a spoonful of crème fraîche or a pour of warm custard. It also pairs wonderfully with a hot cup of coffee or a delicate herbal tea.

More Cobblers and Crisps Recipes to Try

If you loved this crumble, you’ll surely enjoy exploring more comforting fruit desserts. Here are some other delightful cobbler and crisp recipes that are perfect for any occasion:

• Crockpot Apple Cobbler
• 3 Ingredient Peach Cobbler
• Rhubarb Crisp
• Pumpkin Cobbler

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