Ingredients
3 cups fresh rhubarb, chopped into 1/2 inch pieces
3 cups fresh strawberries, hulled and halved
3/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup rolled oats
1 cup brown sugar, packed
1/2 cup unsalted butter, cold and cubed
1/2 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 bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch, and vanilla extract. Toss well to coat the fruit evenly.
Step 3: Pour the fruit mixture into the prepared baking dish and spread it out into an even layer.
Step 4: In a separate bowl, mix together the flour, oats, brown sugar, cinnamon, and salt.
Step 5: Using a pastry cutter or your fingers, work the cold cubed butter into the oat mixture until it forms pea-sized crumbs.
Step 6: Sprinkle the crumble topping evenly over the fruit in the baking dish.
Step 7: Bake for 40-45 minutes, or until the topping is golden brown and the fruit juices are bubbling around the edges.
Step 8: Allow the crumble to cool for at least 15 minutes before serving to let the juices thicken.
Notes
For a crispier topping, ensure the butter is very cold. You can also substitute the cornstarch with arrowroot powder if preferred.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry rhubarb recipes, spring dessert, rhubarb crumble, strawberry dessert, baked goods
