Description
Strawberry Rhubarb Crumble is a warm baked fruit dessert with juicy strawberries, tart rhubarb, and a buttery cinnamon crumble topping. It bakes until golden and bubbly, then tastes best served warm with ice cream or whipped cream.
Ingredients
2 cups strawberries, quartered
2 cups rhubarb, about 3/4 pound, trimmed and cut into 1/2-inch pieces
1/2 cup granulated sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon coarse salt
3/4 cup all-purpose flour
1/3 cup packed brown sugar
3 tablespoons granulated sugar
1 teaspoon cinnamon
1/8 teaspoon coarse salt
6 tablespoons cold unsalted butter, cut into small pieces
Ice cream or whipped cream for serving
Instructions
1. Heat oven to 375°F and grease a 9×9-inch baking dish.
2. Mix strawberries, rhubarb, 1/2 cup granulated sugar, cornstarch, and 1/8 teaspoon salt until the fruit is evenly coated. Spread the mixture in the prepared dish.
3. In a separate bowl, combine flour, brown sugar, 3 tablespoons granulated sugar, cinnamon, and 1/8 teaspoon salt.
4. Work in the cold butter until the mixture forms large damp crumbs.
5. Scatter the crumble topping evenly over the fruit.
6. Set the dish on a foil-lined baking sheet and bake for about 45 minutes, until the topping is golden and the fruit is bubbling and tender.
7. Cool for 10 to 15 minutes.
8. Serve warm with ice cream or whipped cream.
Notes
Fresh fruit gives the best flavor, but frozen fruit works well too.
If using frozen fruit from frozen, add a few extra baking minutes.
If frozen fruit is thawed first, drain off excess liquid before baking.
Cornstarch helps thicken the filling.
For a brighter flavor, add a little fresh lemon juice to the filling.
If the topping browns too quickly, cover loosely with foil.
For a more oat-like topping, replace half of the flour with old-fashioned rolled oats.
You can double the recipe in a 9×13-inch baking dish and bake for about the same time.
Leftovers keep in an airtight container in the refrigerator for 3 to 4 days.
To reheat, warm in the microwave or bake at 350°F for 15 to 20 minutes after bringing to room temperature.
To freeze, cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Rhubarb Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 323
- Sugar: 37 g
- Sodium: 104 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg