Looking for a delightful and easy dessert that brings together the perfect balance of tart and sweet? This Strawberry Rhubarb Crumble is the answer! With its irresistible streusel topping and bubbly fruit filling, this dessert is simple to prepare and makes a fantastic treat for any season. Whether you’re using fresh summer produce or frozen fruit, this crumble is sure to become your new favorite go-to dessert.
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Why This Strawberry Rhubarb Crumble Recipe Stands Out
This Strawberry Rhubarb Crumble is a winner because of its ease of preparation and delightful balance of flavors. The combination of sweet strawberries and tart rhubarb creates a refreshing and satisfying fruit base, while the buttery crumble topping adds a perfect crunchy finish. Whether you’re serving it for a special occasion or simply as an after-dinner treat, this dessert will surely impress.
What makes this crumble so versatile is its adaptability. You can enjoy it fresh from the oven, paired with a scoop of ice cream or a dollop of whipped cream for that extra indulgence. It’s also perfect for making with frozen fruit, ensuring you can enjoy this scrumptious dessert year-round.
Ingredients for Strawberry Rhubarb Crumble
Here’s a list of ingredients you’ll need to create this amazing dessert. Each ingredient brings something special to the table, from flavor to texture and nutrition.
- Strawberries: Adds a sweet, juicy flavor that balances the tartness of the rhubarb.
- Rhubarb: Known for its tartness, it provides a bold contrast to the sweetness of the strawberries.
- Granulated Sugar: Sweetens the fruit filling, helping to counteract the tartness of the rhubarb.
- Cornstarch: Helps thicken the fruit filling, creating a nice consistency.
- Coarse Salt: Enhances the natural flavors of the fruit and crumble.
- All-Purpose Flour: Forms the base of the crumble topping, providing structure.
- Brown Sugar: Adds depth of sweetness and a bit of richness to the crumble topping.
- Cinnamon: Offers a warm, comforting spice to complement the fruit flavors.
- Cold Unsalted Butter: Creates a flaky, buttery texture in the crumble topping.
Alternative Ingredient Suggestions
If you’re looking to make some adjustments, here are a few ideas:
- For a gluten-free version: Substitute the all-purpose flour with a gluten-free flour blend.
- For a crunchier topping: Replace half of the flour in the crumble with old-fashioned rolled oats.
- For a citrusy twist: Add a tablespoon of fresh lemon juice to the fruit filling to enhance its flavor.
Step-by-Step Instructions for Perfect Strawberry Rhubarb Crumble
Making this Strawberry Rhubarb Crumble is incredibly simple, and the results are absolutely mouthwatering. Follow these easy steps:
- Preheat the oven to 375°F (190°C). Prepare a 9×9-inch baking dish by coating it with nonstick cooking spray.
- Prepare the fruit filling: In a large bowl, toss the quartered strawberries and chopped rhubarb with granulated sugar, cornstarch, and salt until evenly coated. Pour the mixture into the prepared baking dish.
- Make the crumble topping: In a medium bowl, combine the all-purpose flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the cold butter with your hands until the mixture forms large, moist clumps.
- Assemble the crumble: Sprinkle the crumble topping evenly over the fruit mixture.
- Bake for 45 minutes, or until the topping is golden brown and the fruit is bubbly and tender.
- Let the crumble cool for 10-15 minutes before serving. Enjoy with a scoop of ice cream or a dollop of whipped cream for an extra special touch.
Tips & Tricks for the Best Strawberry Rhubarb Crumble
Here are some handy tips to ensure your crumble turns out perfectly every time:
- Don’t skip the cornstarch: It’s essential for thickening the fruit filling, giving it that beautiful texture.
- Use cold butter for the crumble: Cold butter ensures that the topping stays crisp and doesn’t melt too quickly during baking.
- Make sure to check doneness: If the topping is browning too quickly, tent the baking dish with foil to prevent over-browning while the fruit finishes cooking.
Pairing Ideas and Variations
While this Strawberry Rhubarb Crumble is delicious on its own, there are plenty of ways to enhance it or turn it into a unique variation:
- Pair it with a warm beverage: A cup of herbal tea or a glass of sweet dessert wine pairs beautifully with this crumble.
- Make-ahead option: Prepare the crumble filling and topping in advance, and store them separately in the fridge. Assemble and bake when ready to serve.
- Vegan twist: Swap the butter in the crumble for a plant-based butter and use a non-dairy ice cream for serving.
Why Strawberry Rhubarb Crumble is a Year-Round Favorite
This dessert is perfect for any season. While it’s a great way to use up fresh summer strawberries and rhubarb, frozen fruit works wonderfully too, making it an ideal option for colder months. The combination of warm fruit and a crispy crumble topping is always a crowd-pleaser, no matter the time of year.
Proper Storage and Leftover Tips
While Strawberry Rhubarb Crumble is best served fresh, you can easily store leftovers for later enjoyment:
- In the fridge: Store any leftovers in an airtight container for up to 3-4 days.
- Reheat: Reheat portions in the microwave or oven (at 350°F for about 15-20 minutes) until warmed through.
- Freezing: Let the crumble cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge before reheating.
With its simple preparation and irresistible flavors, this Strawberry Rhubarb Crumble is the perfect dessert for any occasion. Whether you’re enjoying it fresh or as leftovers, it’s a treat that never disappoints.
Conclusion
This Strawberry Rhubarb Crumble is the ultimate dessert for anyone who loves the perfect blend of tart and sweet. With its easy preparation, delicious fruit filling, and buttery crumble topping, it’s a treat that will become a staple in your dessert repertoire. Whether you’re using fresh or frozen fruit, this dessert is simple to whip up and always delivers impressive results. Serve it with a scoop of ice cream or a dollop of whipped cream for that extra indulgence. No matter the occasion, this Strawberry Rhubarb Crumble is sure to satisfy every sweet tooth.
FAQs About Strawberry Rhubarb Crumble
Can I use frozen rhubarb for this crumble?
Yes! Frozen rhubarb works just as well as fresh. Simply toss it directly into the fruit mixture without thawing it first. If you do thaw it, be sure to drain any excess liquid to prevent the filling from becoming too watery.
How can I make the crumble topping more crunchy?
To make the topping crunchier, you can swap half of the all-purpose flour for rolled oats. This will add texture and create a delightful crisp finish.
Can I substitute the butter in the crumble topping with something else?
Yes, if you’re looking for a dairy-free or vegan option, you can use a plant-based butter substitute. Coconut oil or margarine can also work well in place of butter.
How do I store and reheat leftover strawberry rhubarb crumble?
Store leftover crumble in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave individual servings or bake them at 350°F for 15-20 minutes until warm. You can also freeze it for up to 2 months.
More Relevant Recipes
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Strawberry Rhubarb Crumble
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Strawberry Rhubarb Crumble is a simple yet delicious dessert that combines tart rhubarb and sweet strawberries with a buttery, crispy crumble topping. Perfect for any season, this easy-to-make dessert can be enjoyed fresh or with a scoop of ice cream or whipped cream for an extra indulgence.
Ingredients
- 2 cups strawberries, quartered
- 2 cups rhubarb, cleaned and cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- 1/8 teaspoon coarse salt
- 3/4 cup all-purpose flour
- 1/3 cup packed brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon coarse salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- Ice cream or whipped cream for serving
Instructions
- Preheat the oven to 375°F (190°C). Coat a 9×9-inch baking dish with nonstick cooking spray.
- In a large bowl, toss strawberries and rhubarb with sugar, cornstarch, and salt, ensuring everything is well coated. Pour the mixture into the prepared baking dish.
- In a medium bowl, combine flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the cold butter using your hands until large, moist clumps form.
- Sprinkle the crumble topping evenly over the fruit mixture.
- Bake for 45 minutes, or until the topping is golden brown and the fruit is bubbly and tender.
- Let the crumble cool for 10-15 minutes before serving. Serve with ice cream or whipped cream if desired.
Notes
- Frozen fruit can be used if fresh fruit is unavailable. Just be sure to drain any excess liquid if thawed.
- If the topping begins to brown too quickly, tent the dish with foil.
- For a crunchier topping, substitute half of the flour with rolled oats.
- This recipe can easily be doubled and baked in a 9×13-inch dish.
- For a vegan version, substitute the butter with a plant-based butter alternative.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 323 kcal
- Sugar: 37g
- Sodium: 104mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg