Strawberry Rhubarb Crumble

Rhubarb Crisps and Crumbles

Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble
  • PREP TIME
    25 mins
  • COOK TIME
    1 hrs 15 mins
  • TOTAL TIME
    1 hrs 40 mins
  • SERVING
    10 People
  • VIEWS
    3

Experience the quintessential taste of spring with this Strawberry Rhubarb Crumble, a harmonious blend of sweet strawberries and tart rhubarb, crowned with a buttery, almond-infused crumble. A delightful dessert that captures the essence of the season.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    62 g
  • Cholesterol
    24 mg
  • Fiber
    5 g
  • Protein
    5 g
  • Saturated Fat
    6 g
  • Sodium
    183 mg
  • Sugar
    41 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 375°F (190°C). (Prep time: 5 minutes)

02

Step

In a medium bowl, combine flour, almonds, 3/4 cup sugar, melted butter, lemon zest, and 1/4 teaspoon salt. Mix until clumps form. Cover and chill while preparing the filling. (Prep time: 10 minutes)

03

Step

In a large bowl, combine strawberries and rhubarb. In a separate small bowl, whisk together the remaining 1 cup sugar, cornstarch, and 1/4 teaspoon salt. Add to the fruit mixture and toss to combine. (Prep time: 10 minutes)

04

Step

Transfer the fruit filling to a 3-quart rectangular baking dish. If using frozen fruit, let the mixture stand at room temperature for 45 minutes. (Stand time: 45 minutes)

05

Step

Evenly distribute the chilled crumble topping over the fruit filling. (Prep time: 5 minutes)

06

Step

Bake in the preheated oven until the fruit is bubbly and the topping is golden brown, about 1 hour (or 1 1/2 hours if using frozen fruit). If the topping browns too quickly, cover with foil during the last 30 minutes of baking. (Bake time: 60-90 minutes)

07

Step

Let the crumble stand for 30 minutes before serving. Serve warm or at room temperature with whipped cream or vanilla ice cream, if desired. (Stand time: 30 minutes)

For a richer crumble, use brown butter instead of melted butter.
If rhubarb is particularly tart, consider adding an extra 1/4 cup of sugar to the filling.
To ensure even baking, rotate the dish halfway through the baking time.
The crumble can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking.

Adrienne Huels

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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