Strawberry Rhubarb Crumble
User Reviews
5
Strawberry Rhubarb Crumble
Description
Strawberry Rhubarb Crumble highlights the contrast between the tartness of rhubarb and the natural sweetness of strawberries. The fruit filling is enhanced by orange zest and a blend of cinnamon, cardamom, and ground ginger, along with cornstarch to thicken the juices during baking. The ingredients are combined and spread in a buttered baking dish to bake.
The topping features a mix of all-purpose flour, brown and granulated sugar, and the same warming ginger spice, cut with chilled butter until crumbly. When baked at 425°F, the topping turns golden and the fruit juices bubble around the edges, signaling readiness. Cooling before serving helps the filling set.
The optional balsamic drizzle, made with confectioners' sugar and balsamic vinegar, adds a subtle tang and sweetness that complements the fruit flavors. This crumble can serve as a hearty dessert or a comforting treat, showcasing seasonal fruit with aromatic spices and buttery texture.
Ingredients
- butter softened to room temperature, for the pan, unsalted
For the strawberry-rhubarb filling
- 1 1/2 teaspoons orange zest preferably organic, grated
- 3/4 cup granulated sugar
- 1 1/4 pounds rhubarb trimmed and sliced into 1-inch (25-mm) pieces, fresh
- 1 pound strawberries hulled and cut in half
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- kosher salt large pinch
For the crumble topping
- 1 cup all-purpose flour
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon ground ginger
- kosher salt large pinch
- 1 tick (4 oz) butter slightly softened, cut into 1/2-inch (12-mm) cubes, unsalted
For the balsamic drizzle (optional)
- 1/2 cup confectioners' sugar or powdered sugar
- 2 tablespoons balsamic vinegar
- kosher salt pinch
Instructions
Preheat the oven
- Position a rack in the middle of the oven and crank the heat to 425°F (218°C).
- Generously butter an 8-by 8-inch (20-by 20-cm) square ovenproof baking dish.
Make the strawberry-rhubarb filling
- In a large bowl, rub the orange zest into the sugar with your fingertips until the sugar turns a marvelous light orange and is fragrant.
- Stir the rest of the filling ingredients into the orange sugar and spoon it into the baking dish. Smooth the top.
Make the crumble topping
- In a medium bowl, whisk together the flour, sugars, ginger, and salt. Work the butter in with your fingertips until the mixture is crumbly.
- Evenly sprinkle the topping over the filling, making sure you have no holidays--those pesky holes where you can see filling.
- Bake the crumble until the topping is golden brown and the juices bubble around the edges, 40 to 50 minutes.
- Let the crumble cool almost completely before serving.
Make the balsamic drizzle (optional)
- Just before serving, in a small bowl, stir together the confectioners’ sugar, balsamic vinegar, and salt until smooth. If the drizzle needs to be thinner, add a bit of water as more vinegar with throw off the sweet-tart balance.
- Serve the strawberry rhubarb crumble and pass the balsamic drizzle, letting everyone add as much as they like. Acknowledge the applause.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 511kcal | 26% |
| Carbohydrates | 92g | 31% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 34mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 66g | 132% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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