Strawberry Rhubarb Crumble

There's nothing more classic than the pairing of strawberry and rhubarb. The sweetness of the strawberry balances out the tart flavor of the rhubarb, making their harmonious union sing! When topped with an oat mixture, the crisp texture makes this strawberry rhubarb crumble the perfect dessert for spring!

Course Dessert

Cuisine American

Difficulty Intermediate

Method Baking

Prep Time 15

Cook Time 1 6

Total Time 1 21

Servings servings

Calories 272kcal

Author Kaleb

Ingredients

For the syrup

1 cup sugar
2 tbsp cornstarch
1 cup water
1 tsp vanilla extract

For the crumble

1 cup flour
¾ cup old-fashioned oats
1 cup brown sugar
½ cup chilled butter cut into small pieces
1 tsp cinnamon
4 cups finely chopped rhubarb
1 cup fresh strawberries hulled and chopped

Instructions

For the syrup

In a saucepan, mix the cornstarch and sugar. Add water and cook over medium-high heat until thickened.
1 cup sugar, 2 tbsp cornstarch, 1 cup water
Once thickened, remove from the heat and add vanilla. Adding vanilla over the heat will diminish the vanilla flavor. Set aside.
1 tsp vanilla extract

For the crumble

Mix all dry ingredients, then add the butter. Using a pastry cutter, cut butter into mixture until coarse crumbs form, and no large bits of butter are left.
1 cup flour, ¾ cup old-fashioned oats, 1 cup brown sugar, ½ cup chilled butter, 1 tsp cinnamon
Pour half of the crumble into a greased 9×9 pan. Press lightly into the pan. Then pour rhubarb and strawberries on top of crumble crust. Spread evenly and pour prepared syrup over the rhubarb and strawberries. Finish by adding the rest of the crumbs evenly over the top.
4 cups finely chopped rhubarb, 1 cup fresh strawberries
Place in a preheated 350°F oven for 50-60 minutes. The edges will be bubbling and the crumble will become firm.
Let cool for 30 minutes and serve warm or at room temperature.

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Nutrition