Strawberry and Rhubarb Crumble
Indulge in the perfect balance of sweet and tart with this Strawberry and Rhubarb Crumble—an effortless yet impressive dessert bursting with seasonal flavors. Fresh rhubarb and juicy strawberries come together with a touch of vanilla to create a luscious, bubbly filling, while a golden, buttery crumble topping made with oats and brown sugar adds irresistible crunch. Ready in under an hour, this easy-to-make treat is ideal for spring and summer gatherings or as a comforting finale to any meal. Serve it warm alongside creamy vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience. Perfect for showcasing fresh produce, this Strawberry and Rhubarb Crumble is a timeless crowd-pleaser that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 450 grams Rhubarb, trimmed and sliced into 1/2-inch pieces
- 450 grams Strawberries, hulled and halved
- 150 grams Granulated sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 150 grams All-purpose flour
- 80 grams Rolled oats
- 100 grams Brown sugar
- 115 grams Unsalted butter, cold and cubed
- 0.5 teaspoons Salt
Instructions
Preheat your oven to 190°C (375°F) and lightly grease a 9-inch baking dish.
In a large mixing bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch, and vanilla extract. Toss until the fruit is evenly coated, then transfer the mixture into the prepared baking dish.
In another mixing bowl, stir together the flour, rolled oats, brown sugar, and salt.
Add the cold, cubed butter to the dry mixture. Using your fingertips, a pastry cutter, or a fork, work the butter into the mixture until it resembles coarse crumbs.
Sprinkle the crumble topping evenly over the fruit mixture in the baking dish.
Bake in the preheated oven for 35–40 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
Remove from the oven and allow the crumble to cool slightly for 10–15 minutes before serving.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 173 mg | 8% | |
| Total Carbohydrate | 82.0 g | 30% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 46.6 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 449 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
