Why Make This Recipe
Strawberry rhubarb crumble is a delightful dessert that brings together the sweet taste of strawberries and the tartness of rhubarb, creating a perfect balance of flavors. This dish is a wonderful way to enjoy fresh or even frozen fruits, making it accessible year-round. The crumble topping adds a delicious crunchy texture that contrasts beautifully with the soft cooked fruits. Whether it’s served warm with a scoop of ice cream or at room temperature, this dessert is a crowd-pleaser. It’s simple to make, and the whole family can enjoy helping in the kitchen.
How to Make Strawberry Rhubarb Crumble
Making strawberry rhubarb crumble is straightforward and doesn’t require any special skills. Follow these steps to create a delicious dessert that will impress your friends and family.
Ingredients
- 2 cups strawberries, fresh or frozen
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Directions
Preheat the Oven: Start by preheating your oven to 350°F (175°C). This is an important step to ensure even baking.
Prepare the Fruit Mixture: In a large bowl, combine the strawberries, chopped rhubarb, granulated sugar, and cornstarch. Gently mix until the fruit is evenly coated with sugar and cornstarch. This mixture will help to thicken the juices during baking.
Transfer to Baking Dish: Pour the fruit mixture into a baking dish. Spread it out evenly so that the fruit cooks uniformly.
Make the Crumble Topping: In another bowl, combine the all-purpose flour, rolled oats, brown sugar, melted butter, ground cinnamon, and salt. Mix these ingredients together using a fork or your fingers until the mixture becomes crumbly.
Top the Fruit: Evenly sprinkle the crumble topping over the strawberry-rhubarb mixture in the baking dish. Make sure to cover all the fruit, which will help to prevent burning and create a lovely crunchy topping.
Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes. You’ll know it’s done when the topping is golden brown and the fruit is bubbling around the edges.
Cool Before Serving: Once baked, remove the crumble from the oven and let it cool for a few minutes. This cooling time allows the juices to thicken slightly, making it easier to serve.
How to Serve Strawberry Rhubarb Crumble
Strawberry rhubarb crumble can be served warm or at room temperature. For a delightful treat, serve it warm with a scoop of vanilla ice cream or whipped cream on top. The creaminess of the ice cream complements the warm fruit and crunchy topping perfectly. Alternatively, you can serve it with a dollop of yogurt for a refreshing twist. This dessert is also great on its own, allowing the flavors to shine through.
How to Store Strawberry Rhubarb Crumble
If you have any leftover crumble, you can store it easily. Here’s how:
In the Refrigerator: Allow the crumble to cool completely, then cover the baking dish with plastic wrap or aluminum foil. It can be stored in the refrigerator for 3 to 4 days.
In the Freezer: For longer storage, you can freeze the crumble. Allow it to cool, then transfer it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and then reheat in the oven at 350°F (175°C) until warmed through.
Tips to Make Strawberry Rhubarb Crumble
Use Fresh Ingredients: Fresh strawberries and rhubarb are best when in season, but if they’re not available, frozen works just as well. Just make sure to adjust the sugar depending on the tartness of the fruit.
Adjust the Sugar: Taste your fruit mixture before baking. If the strawberries are very sweet, you may want to reduce the amount of granulated sugar.
Customize the Topping: You can add nuts like walnuts or pecans to the crumble topping for an extra crunch or even some shredded coconut for a tropical twist.
Serve with Extras: Experiment with toppings such as ice cream, whipped cream, or yogurt. Adding a sprinkle of cinnamon or nutmeg on top of the serving can also elevate the flavor.
Variation
You can easily modify this recipe to switch up the flavors. Here are a few variations you might enjoy:
Peach and Blueberry Crumble: Substitute the strawberries and rhubarb with fresh peaches and blueberries for a summery dessert.
Mixed Berry Crumble: Combine different berries such as raspberries, blackberries, and blueberries for a mixed berry version.
Apple Cinnamon Crumble: For a fall-inspired twist, use chopped apples and add some extra cinnamon and nutmeg to the crumble topping.
FAQs
Can I use frozen rhubarb for this crumble?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess juice before mixing it with the strawberries.
Is rhubarb safe to eat raw?
While young rhubarb stalks can be eaten raw, it is generally more enjoyable and safer to consume cooked rhubarb, as cooking helps to break down the oxalic acid present in rhubarb.
Can I add more fruit to the crumble?
Definitely! Adding more fruit will enhance the flavor and texture of the crumble. Just make sure to balance the sweetness and acidity by adjusting the sugar accordingly.
How do I know when the crumble is finished baking?
The crumble is ready when the topping is golden brown, and you see bubbles around the edges of the fruit mixture. A kitchen timer can help gauge the 30-35 minute bake time.
This strawberry rhubarb crumble is not only delicious but also easy to make, making it a perfect dessert for gatherings or family dinners. So gather your ingredients, preheat your oven, and enjoy this comforting treat!
Print
Strawberry Rhubarb Crumble
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining sweet strawberries and tart rhubarb, topped with a crunchy crumble.
Ingredients
- 2 cups strawberries, fresh or frozen
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the strawberries, rhubarb, granulated sugar, and cornstarch in a large bowl.
- Pour the fruit mixture into a baking dish and spread it evenly.
- Mix the flour, oats, brown sugar, melted butter, cinnamon, and salt in another bowl.
- Sprinkle the crumble topping over the fruit mixture.
- Bake for 30-35 minutes until the topping is golden brown and juices are bubbling.
- Cool for a few minutes before serving.
Notes
Serve warm with ice cream or at room temperature. Can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg