Strawberry Rhubarb Crumble (Crisp Recipe!)
User Reviews
5
Strawberry Rhubarb Crumble (Crisp Recipe!)
Description
The "Strawberry Rhubarb Crumble" features a balanced mix of quartered ripe strawberries and sliced rhubarb segments, coated evenly with granulated sugar, cornstarch, and a pinch of salt to thicken juices and enhance flavor during baking. The crumble topping combines flour, old-fashioned oats, packed brown sugar, ground cinnamon, and salt, with cold butter cubes pinched until crumbly. This topping provides both sweetness and a textured, buttery crust.
Baking at 375°F in a 9x13 inch dish allows the fruit to soften and release juices, which thicken into a glaze under the topping as it browns. The oats add a rustic crunch contrasting with the tender filling. Cooling before serving helps the filling to set for easier portioning.
This dish suits dessert after a meal or a sweet snack and can be served warm or at room temperature. The combination of strawberries and rhubarb provides a blend of sweetness with tartness that balances well with the brown sugar and cinnamon-topped oat crust.
The crumble can be frozen either before or after baking in an appropriate container. Freeze up to three months and thaw in the refrigerator overnight before warming. Leftover crumble stores covered in the refrigerator for up to five days and can be reheated or eaten cold.
Ingredients
For the Crumble Topping –
- 1 ¼ cups all-purpose flour
- 1 cup old fashioned oats
- ¾ cup brown sugar packed
- 14 tablespoon butter cut into cubes, cold unsalted
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For the Strawberry Rhubarb Filling –
- 3 cups strawberries hulled and quartered, ripe
- 3 cups rhubarb sliced into ¼ inch segments
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 375 degrees F. Set out a 9X13 inch (3 quart) baking dish.
- For the Crumble Topping: In a medium mixing bowl, combine the flour, oats, brown sugar, cold butter cubes, cinnamon, and salt. Use your hands to pinch the butter cubes into pieces, mixing the ingredients into a fine chunky crumble. Refrigerate until ready to use.
- For the Strawberry Rhubarb Filling: Trim and chop the strawberries and rhubarb. Place both in the baking dish. Sprinkle the sugar, cornstarch, and salt over the top. Mix well to coat the strawberries and rhubarb pieces. Then spread them out in an even layer.
- Sprinkle the crumble topping evening over the fruit. Bake for 40-45 minutes, unti the top is brown and the sides of the pan are bubbling with thick fruity glaze.
- Cool for at least 15 minutes before serving.
Notes
- Freeze the crumble in a freezer-safe pan before or after baking, sealing tightly to prevent freezer burn.
- When freezing before baking, cover with plastic wrap and place in a sealed bag; bake directly from frozen or thawed.
- After baking, cool completely before wrapping and freezing; thaw in the refrigerator overnight before reheating.
- Store leftover crumble covered in the refrigerator for up to 5 days; serve warm, room temperature, or cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 0.6cup | |
| Calories | 316kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 81mg | 3% |
| Potassium | 205mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 444IU | 9% |
| Vitamin C | 24mg | 27% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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