Description
Strawberry Rhubarb Crumble combines tangy rhubarb and sweet strawberries in a juicy filling, topped with a crisp oat-based crumble. This classic dessert offers a delightful balance of flavors and textures, with the freshness of fruit and the comfort of a buttery crisp topping. Ideal for spring and summer, it’s easy to make, perfect for gatherings, and best served warm, possibly with a scoop of vanilla ice cream.
Ingredients
- 4 cups fresh strawberries, hulled and sliced
- 4 cups rhubarb, cut into 1/2-inch pieces
- 3/4 cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1 cup old-fashioned oats
- 3/4 cup flour
- 1/2 cup brown sugar
- 1/2 cup cold butter, cubed
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 375°F (190°C).
- Toss strawberries and rhubarb with granulated sugar, cornstarch, and lemon juice until well coated.
- Transfer the fruit mixture to a greased 9×13-inch baking dish.
- In a separate bowl, mix together oats, flour, brown sugar, cinnamon, and salt.
- Cut in the cold cubed butter until the mixture resembles coarse crumbs.
- Evenly sprinkle the crumble topping over the fruit filling.
- Bake for 35-40 minutes, until the top is golden and the filling is bubbly.
- Let cool for at least 15 minutes before serving.
Notes
For substitutions, use frozen strawberries or rhubarb (do not thaw before baking), or swap oats with gluten-free oats if needed. Butter can be replaced with margarine or plant-based alternatives for a dairy-free option. Prepare ahead by assembling the crumble and storing it, covered, in the refrigerator up to 24 hours before baking. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven for best texture. If the crumble topping seems soggy, bake uncovered for extra 5 minutes. If the filling is too runny, add a bit more cornstarch next time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of crumble
- Calories: 255
- Sugar: 24g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 21mg