Description
This Strawberry Rhubarb Crumble is the perfect blend of sweet and tart, with a buttery, crumbly topping. It’s a classic dessert that’s easy to make and always a crowd-pleaser.
Ingredients
Scale
- 6 cups rhubarb, chopped
- 4 cups strawberries, hulled and sliced
- 1 cup granulated sugar, divided
- 1/4 cup all-purpose flour
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Crumble Topping:
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the chopped rhubarb, sliced strawberries, 1/2 cup granulated sugar, flour, lemon zest, cinnamon, and salt. Toss gently to combine.
- Pour the fruit mixture into a 9×13 inch baking dish.
- In a separate bowl, make the crumble topping: combine the flour, oats, brown sugar, cinnamon, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the fruit.
- Bake for 45-55 minutes, or until the topping is golden brown and the fruit is bubbling.
- Let cool for at least 15 minutes before serving. Serve warm, with vanilla ice cream if desired.
Notes
- For a tangier crumble, add a tablespoon of lemon juice to the fruit mixture.
- If your rhubarb is very tart, you might want to add a bit more sugar.
- Feel free to use frozen strawberries; thaw them before using.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Prep Time: PT20M
- Cook Time: PT50M
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 4g