Strawberry Rhubarb Crumble: A Delightful Dessert You Must Try
Strawberry rhubarb crumble is a classic dessert featuring a balance of sweet strawberries and tart rhubarb, topped with a buttery, cinnamon-spiced crumble. It's perfect for any occasion and served best warm with ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups strawberries, quartered
2 cups rhubarb, cleaned, ends 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
- Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with nonstick cooking spray.
- In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and salt. Toss to coat evenly and transfer to the baking dish.
- In a medium bowl, mix flour, brown sugar, granulated sugar, cinnamon, and salt. Add cold butter and work into dry ingredients until large moist clumps form.
- Sprinkle the crumble topping evenly over the fruit filling.
- Place the baking dish on a foil-lined baking sheet and bake for about 45 minutes until topping is golden and fruit is bubbling.
- Let the crumble cool for 10-15 minutes before serving. Serve warm with ice cream or whipped cream.
Notes
- To add texture, mix 1/2 cup rolled oats into the crumble topping.
- For a nutty flavor, add 1/4 cup chopped pecans or walnuts to the topping.
- Enhance flavor with a pinch of ground ginger or nutmeg in the crumble topping.
- Substitute granulated sugar with honey or maple syrup for different sweetness.
- Store leftovers in an airtight container in the fridge up to 3 days.
- Reheat single servings in microwave for 20-30 seconds or entire dish in 350°F oven for 15 minutes.
- Use frozen fruit if fresh is unavailable, adding extra baking time.
- To make gluten-free, use gluten-free flour and certified gluten-free oats.
- Freeze unbaked crumble up to 3 months; bake directly from frozen adding 10-15 minutes.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 280
- Sugar: 25g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg
