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.

Strawberry Rhubarb Crumble – Easy Dessert Recipe (Number 1)

Name: Strawberry Rhubarb Crumble
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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

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

Scale

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

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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