Strawberry Rhubarb Crumble (with Easy, 3 Ingredient Topping)
User Reviews
5
Strawberry Rhubarb Crumble (with Easy, 3 Ingredient Topping)
Description
Strawberry Rhubarb Crumble combines fresh strawberries and chopped rhubarb with sugar, cornstarch, lemon juice, and a pinch of salt to create a flavorful fruit filling. The topping is made from just three ingredients: flour, butter, and sugar, combined until crumbly. When baked, the fruit softens and releases its juices, thickened by cornstarch, while the crumble forms a golden crust.
The crumble topping offers a crisp texture contrast to the juicy fruit beneath. The interplay of strawberry sweetness and rhubarb tartness is highlighted by the lemon juice and balanced sweetness. Baking at 400°F until bubbling and golden creates a warm, comforting dessert.
This dessert can be served hot, warm, or cold. Common accompaniments include a scoop of vanilla ice cream or a pour of heavy cream or custard, adding richness without overwhelming the fruit flavors.
Note that the strawberry to rhubarb ratio is flexible, and sugar can be adjusted to taste depending on this. The topping is easy to make and uses good quality butter for best results.
Ingredients
- ¼ c sugar
- ½ c butter (good quality -omit salt if using salted butter)
- 1 ¼ c flour (preferably, organic, unbleached, unbromated)
- ¾ lb strawberries cleaned, hulled, and cut in half or quarters
- ¾ lb rhubarb washed, trimmed, cut into 1" pieces
- ⅓ c sugar
- 1 ½ tsp corn starch
- 2 tsp lemon juice
- pinch salt
Instructions
Make the Fruit Filling.
- See the recipe card below.
Make the Crumble Topping
- Cut the butter into the flour with two knives until the pieces of butter are quite small.
- Finish off mixing the butter into the flour with the tips of your fingers, until it resembles a "crumble" mixture.
- Stir in the sugar.
- Place the fruit in a baking dish or individual ramekins and top with a generous amount of the crumble. If using ramekins, place on a baking tray.
- Bake for approximately 25 minutes at 400°F (205°C) or until fruit is bubbling and top is golden brown.
- Serve hot, warm or cold. Add a scoop of vanilla ice cream, some cream or custard, as desired.
Notes
- Quantity of strawberries and rhubarb can be adjusted; sugar should be increased if adding more rhubarb.
- Use good quality butter and unbleached flour for the topping to achieve better texture.
- This dessert is flexible to serve with vanilla ice cream, custard, or a pour of unsweetened heavy cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 420kcal | 21% |
| Carbohydrates | 78g | 26% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 15mg | 5% |
| Sodium | 49mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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