How to Make Strawberry-Rhubarb Crumble

Preheat Oven

Set the oven to 350°F (175°C) and prepare a 9-inch baking dish with non-stick spray or butter.

Prepare Filling

Combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt in a bowl. Toss to coat evenly and pour into the prepared baking dish.

Prepare Crumble Topping

Mix rolled oats, flour, brown sugar, and optional spices. Cut in the cold butter until the mixture resembles coarse crumbs.

Assemble Crumble

Evenly distribute the oat crumble topping over the fruit filling in the baking dish.

Bake and Serve

Bake the crumble for 40-45 minutes, or until the topping is golden brown and the filling is bubbling. Let cool slightly before serving.

Baking Tips

For an extra crispy topping, broil for the last 2-3 minutes of baking.

If you prefer a sweeter crumble, you can increase the amount of sugar in the filling to taste.

Use fresh, in-season strawberries and rhubarb for the best flavor.

For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.

Strawberry-Rhubarb Crumble: A Simple Spring Dessert Anyone Can Make

Name: Strawberry-Rhubarb Crumble: A Simple Spring Dessert Anyone Can Make
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups strawberries, hulled and sliced; 2 cups rhubarb, chopped; 3/4 cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon lemon juice; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup rolled oats; 1/3 cup all-purpose flour; 1/4 cup packed brown sugar; 1/4 cup unsalted butter, cold and cut into small cubes; 1/4 teaspoon ground ginger (optional); 1/4 teaspoon ground nutmeg (optional)

A delicious and easy-to-make dessert featuring a sweet and tart combination of strawberries and rhubarb topped with a buttery, crumbly oat topping.

Prep Time

15 Minutes

Cook Time

45 Minutes

Total Time

Chef

JUE

Ingredients

Custard Cream

2 cups strawberries, hulled and sliced

2 cups rhubarb, chopped

3/4 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon lemon juice

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup rolled oats

1/3 cup all-purpose flour

1/4 cup packed brown sugar

1/4 cup unsalted butter, cold and cut into small cubes

1/4 teaspoon ground ginger (optional)

1/4 teaspoon ground nutmeg (optional)

Instructions

Preheat the oven to 350°F (175°C).

In a large mixing bowl, combine the sliced strawberries and chopped rhubarb. Add the granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Toss to combine, then pour the mixture into a greased 9-inch baking dish.

In a separate bowl, combine the rolled oats, flour, brown sugar, and optional ginger and nutmeg. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Sprinkle the oat crumble topping evenly over the strawberry-rhubarb mixture in the baking dish.

Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the filling is bubbling.

Remove from the oven and let cool for a few minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Strawberry-Rhubarb Crumble: A Simple Spring Dessert Anyone Can Make

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Strawberry-Rhubarb Crumble

Strawberry-Rhubarb Crumble: A Simple Spring Dessert Anyone Can Make

Ingredients

Instructions