Description
A comforting and easy-to-make dessert featuring the classic combination of sweet strawberries and tart rhubarb, topped with a buttery, crumbly topping.
Ingredients
Scale
- 1 pound fresh rhubarb, trimmed and cut into 1/2-inch pieces
- 2 cups fresh strawberries, hulled and halved or quartered if large
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish or a similar-sized oven-safe dish.
- In a large bowl, combine the rhubarb pieces, strawberry pieces, 3/4 cup granulated sugar, 1/4 cup flour, lemon juice, and vanilla extract. Toss gently to coat the fruit evenly. Pour the fruit mixture into the prepared baking dish.
- In a separate medium bowl, whisk together the 1 cup flour, brown sugar, 1/4 cup granulated sugar, cinnamon, nutmeg, and salt.
- Add the cold butter cubes to the dry ingredients. Use your fingers, a pastry blender, or a fork to cut the butter into the flour mixture until it resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the fruit mixture in the baking dish.
- Place the baking dish on a baking sheet to catch any drips. Bake for 40 to 50 minutes, or until the topping is golden brown and the fruit is bubbly.
- Let the crumble cool for at least 10-15 minutes before serving.
Notes
- For extra flavor, you can add a pinch of ground ginger or cardamom to the fruit mixture.
- If your rhubarb is very tart, you may want to add a little more sugar to the fruit filling.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving