Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble

from bellyfull.net
Dessert
60 min
6 servings
323 kcal / serving

With a streusel topping and luscious bubbly fruit, this Strawberry Rhubarb Crumble recipe is such an easy dessert. Perfect for a simple on-the-fly treat.

Ingredients

  • 2 cupsstrawberries, (quartered)
  • 2 cups(about 3/4 pound) rhubarb, (cleaned, ends trimmed, cut into 1/2-inch pieces)
  • ½ cupgranulated sugar
  • 11/2 tablespoons cornstarch
  • ⅛ teaspooncoarse salt
  • ¾ cupall-purpose flour
  • ⅓ cuppacked brown sugar
  • 3 tablespoonsgranulated sugar
  • 1 teaspooncinnamon
  • ⅛ teaspooncoarse salt
  • 6 tablespoonscold unsalted butter, (cut into small pieces)
  • ice cream or whipped cream

Directions

  1. 1

    Preheat oven to 375 degrees F with rack in the middle position. Coat a 9x9-inch baking dish with nonstick cooking spray.

  2. 2

    In a large bowl, toss strawberries and rhubarb with the sugar, cornstarch, and salt, making sure everything gets mixed and coated. Pour into prepared baking dish.

  3. 3

    For the crumble topping, in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Sprinkle over the strawberry-rhubarb mixture. 

  4. 4

    Place dish on a foil-lined baking sheet; bake until topping is browned and fruit is bubbly and tender underneath, 45 minutes. 

  5. 5

    Let cool for 10-15 minutes. Serve with ice cream or whipped cream!