Ingredients
4 cups fresh rhubarb, chopped into 1/2-inch pieces
2 cups fresh strawberries, hulled and halved
1 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup rolled oats
1 cup light brown sugar, packed
1/2 cup cold unsalted butter, cubed
1 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions
Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×9 inch baking dish.
Step 2: In a large mixing bowl, combine the chopped rhubarb, strawberries, granulated sugar, cornstarch, and vanilla extract. Toss well to coat the fruit evenly.
Step 3: Transfer the fruit mixture into the prepared baking dish and spread it out into an even layer.
Step 4: In another bowl, combine the flour, oats, brown sugar, cinnamon, and salt for the topping.
Step 5: Using a pastry blender or your fingertips, work the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Step 6: Sprinkle the crumble topping evenly over the fruit mixture in the baking dish.
Step 7: Bake in the preheated oven for 40 to 45 minutes, or until the topping is golden brown and the fruit juices are bubbling vigorously around the edges.
Step 8: Remove from the oven and let the crumble cool for at least 15-20 minutes before serving to allow the fruit layer to set.
Notes
Always discard rhubarb leaves as they are toxic. You can use frozen rhubarb if fresh is unavailable; just thaw and drain well first.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 345 kcal
- Sugar: 32g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg
Keywords: best rhubarb recipes, rhubarb crumble, strawberry rhubarb, spring dessert, easy baking
