Strawberry Rhubarb Crumble (Printable Recipe)
Sweet strawberries and tart rhubarb baked with a golden streusel topping, best served warm with ice cream.
# Ingredients You'll Need:
→ Fruit Filling
01 -
2 cups strawberries, quartered
02 -
2 cups rhubarb, trimmed and cut into 1/2-inch pieces
03 -
1/2 cup granulated sugar
04 -
1 1/2 tablespoons cornstarch
05 -
1/8 teaspoon coarse salt
→ Crumble Topping
06 -
3/4 cup all-purpose flour
07 -
1/3 cup packed brown sugar
08 -
3 tablespoons granulated sugar
09 -
1 teaspoon ground cinnamon
10 -
1/8 teaspoon coarse salt
11 -
6 tablespoons cold unsalted butter, cut into small pieces
→ Serving Suggestion
12 -
Ice cream or whipped cream
# Steps to Follow:
01 -
Preheat oven to 375°F and position the rack in the middle. Lightly grease a 9×9-inch baking dish with nonstick cooking spray.
02 -
In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, and salt. Toss until fruit is evenly coated, then transfer to prepared baking dish.
03 -
In a medium bowl, mix flour, brown sugar, granulated sugar, cinnamon, and salt. Incorporate butter using fingers until mixture forms large moist clumps.
04 -
Evenly sprinkle crumble topping over fruit mixture. Place baking dish on a foil-lined baking sheet and bake for 45 minutes until topping is golden and fruit is bubbling.
05 -
Allow crumble to cool for 10–15 minutes. Serve warm with a scoop of ice cream or a dollop of whipped cream.
# Extra Tips:
01 -
If using frozen fruit, add a few extra minutes to the bake time. If thawed, drain off excess liquid before use.
02 -
For added texture, replace half of the flour in the topping with rolled oats.
03 -
Recipe can be doubled for larger gatherings using a 9×13-inch dish with the same baking time.