Description
A delightful dessert combining sweet strawberries and tart rhubarb, topped with a crunchy crumble.
Ingredients
Scale
- 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