Strawberry Rhubarb Canna-Crumble

Celebrate Spring with Seasonal Produce!

This infused rhubarb strawberry crumble showcases the first finds of the season: luscious early strawberries and crazy-tart rhubarb. Rhubarb is not worth tasting without sugar, and when baked with strawberries it’s over-the-moon delicious. And it packs a bunch of health benefits, to boot! Don’t over-sweeten; a hit of tartness is required to create the perfect balance.

Crumbles are a terrific way to showcase these players, and the crunchy, buttery topping is a perfect foil for the filling. I use a generous amount of topping because I love the crumbs all coated with the syrupy juice from the fruit. There was a time when I kept a bag of topping in my freezer, for last-minute crumble needs. You can (nay, should) do that, too.


2 cups flour

2 cups quick cook oats

1 cup brown sugar

1 teaspoon baking powder

½ teaspoon cinnamon

½ teaspoon salt

1 ½ sticks butter, cold and cut in cubes

½ stick canna-butter, cold and cut in cubes

4 cups rhubarb, cleaned, dried and cut in 1/3 inch slices

4 cups strawberries, cleaned, dried and cut in half if large

¾ cup granulated sugar

3 tablespoons cornstarch

2 tablespoons orange juice

1 tablespoon grated orange zest

2 teaspoons vanilla


  1. Heat oven to 340°F.
  2. In a food processor combine the flour, oats, brown sugar, baking powder, cinnamon and salt. Pulse to blend. Add the butters and pulse until the mixture forms large clumps. Chill.
  3. In a large bowl combine the rhubarb, berries, sugar, cornstarch, juice, zest and vanilla. Mix well, coating everything as evenly as possible.
  4. Turn the fruit mixture into an 8”x11” baking pan. Spread the topping over the fruit. Bake until the topping is golden brown and the sauce is bubbling, about 40-45 minutes.

For more of Laurie and MaryJane, visit: