Strawberry Rhubarb Crumble

introduction

Strawberry Rhubarb Crumble is a delightful dessert that brings together the sweet taste of strawberries and the tartness of rhubarb. This combination is not only delicious but also simple to make. The crumble topping adds a satisfying crunch that perfectly complements the juicy fruit beneath.

why make this recipe

Making Strawberry Rhubarb Crumble is a great way to celebrate seasonal fruits. It’s easy to prepare, making it a perfect dessert for family gatherings or a cozy night in. The balance between sweet and tart flavors makes it universally loved. Plus, it’s a comforting dish that can remind you of home-cooked meals.

how to make Strawberry Rhubarb Crumble

Ingredients:

• 2 cups strawberries, hulled and sliced
• 2 cups rhubarb, chopped
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter, melted

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice. Spread the fruit mixture evenly in a greased baking dish.
3. In another bowl, mix flour, oats, brown sugar, and cinnamon. Stir in the melted butter until crumbly.
4. Sprinkle the streusel topping over the fruit mixture in the baking dish.
5. Bake for 30-40 minutes, or until the topping is golden brown and the fruit is bubbly.
6. Let cool slightly before serving. Enjoy!

how to serve Strawberry Rhubarb Crumble

Serve Strawberry Rhubarb Crumble warm, either on its own or with a scoop of vanilla ice cream. The creamy ice cream will melt into the warm crumble, creating a perfect dessert experience.

how to store Strawberry Rhubarb Crumble

To store leftover crumble, let it cool completely, then cover it with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. If you want to store it longer, you can freeze it for up to 3 months. Just make sure to thaw it in the fridge overnight before reheating.

tips to make Strawberry Rhubarb Crumble

• Use fresh fruits for the best flavor; frozen strawberries and rhubarb can work, too, but fresh is ideal.
• Adjust the sugar based on the sweetness of your fruits. If the rhubarb is particularly tart, you might need a bit more sugar.
• If you want more texture, add nuts like pecans or walnuts to the crumble topping.

variation

You can mix and match fruits for a different twist. Peaches, blueberries, or apples can work well with rhubarb. Experiment with the spices too; adding a pinch of nutmeg or ginger can give it a unique flavor.

FAQs

Q: Can I use frozen strawberries and rhubarb?
A: Yes, you can use frozen fruit. Just make sure to thaw and drain any excess liquid before mixing.

Q: Can I make the crumble ahead of time?
A: Yes, you can prepare the fruit mixture and crumble topping separately a day in advance. Assemble and bake when you’re ready to serve.

Q: How do I know when the crumble is done baking?
A: The crumble is done when the topping turns golden brown and the fruit is bubbling around the edges.

Strawberry Rhubarb Crumble

A delightful dessert combining sweet strawberries and tart rhubarb topped with a crunchy crumble.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Fruits

• 2 cups strawberries, hulled and sliced Use fresh for best flavor.
• 2 cups rhubarb, chopped Fresh is ideal, but frozen can work.
• 1 cup granulated sugar Adjust based on sweetness of fruit.
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice

Crumble Topping

• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter, melted

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice. Spread the fruit mixture evenly in a greased baking dish.
3. In another bowl, mix flour, oats, brown sugar, and cinnamon. Stir in the melted butter until crumbly.
4. Sprinkle the streusel topping over the fruit mixture in the baking dish.

Baking

1. Bake for 30-40 minutes, or until the topping is golden brown and the fruit is bubbly.
2. Let cool slightly before serving.

Notes

Serve warm, either on its own or with a scoop of vanilla ice cream. Store leftovers in the refrigerator for up to 3 days, or freeze for up to 3 months.