Strawberry Rhubarb Crumble
A delightful combination of fresh strawberries and tangy rhubarb topped with a crispy, golden crumble, perfect for any occasion.
Ingredients
Fruit Filling
- 2 cups strawberries, sliced Use fresh, ripe strawberries for best flavor.
- 2 cups rhubarb, chopped Fresh rhubarb is recommended.
- 1 cup granulated sugar Adjust sweetness based on preference.
- 1 tablespoon cornstarch Can substitute with all-purpose flour if necessary.
- 1 tablespoon lemon juice Fresh lemon juice enhances flavor.
Crumble Topping
- 1 cup all-purpose flour Can use gluten-free flour blend if needed.
- 1/2 cup rolled oats Adds texture to the topping.
- 1/2 cup brown sugar Provides deeper flavor.
- 1/2 cup butter, melted Coconut oil can be used for a vegan option.
- 1/2 teaspoon cinnamon Enhances the flavor of the crumble.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice. Gently fold the ingredients until well mixed.
- Transfer the mixture to a greased 9×13-inch baking dish, making sure the fruit is evenly spread out.
Crumble Topping
- In another bowl, mix the flour, rolled oats, brown sugar, melted butter, and cinnamon. Stir until crumbly.
- Sprinkle the crumble topping evenly over the fruit mixture.
Baking
- Bake in the preheated oven for 30-35 minutes until the topping is golden brown and the fruit is bubbling at the edges.
Serving
- Allow the dish to cool slightly before serving.
- Serve warm, topped with vanilla ice cream or whipped cream if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for 2-3 months. For best results when reheating, use the oven.