Strawberry Rhubarb Crumble
Packed with fresh rhubarb and juicy strawberries, this simple and delicious Strawberry Rhubarb Crumble is the perfect blend of sweet and tart.
Equipment
- 10 inch round baking dish
- Mixing bowls
- Measuring cups and spoons
Ingredients
For the strawberry rhubarb filling
- 2.5 cups fresh strawberries, washed and quartered
- 2.5 cups fresh rhubarb, washed and cut into ½ inch slices
- ½ cup white granulated sugar
- ½ lemon, juice of
- 3 tablespoon all-purpose flour
- ½ teaspoon ground nutmeg
For the crumble topping
- ⅓ cup all purpose flour
- ⅓ cup light brown sugar
- ⅔ cups rolled oats
- ¼ cup white granulated sugar
- ⅓ cup pecans, finely chopped optional
- pinch of salt
- 6 tablespoon unsalted butter, room temperature
Instructions
- Preheat the oven to 375 degrees F.In a mixing bowl add all fruit filling ingredients and mix to combine.Set aside and rest for at least 5 minutes to allow the juices to release.
- In another mixing bowl combine all crumble ingredients except the butter. Mix well. Add in room temperature butter and use your hands to press or pinch it into the flour mixture until it is well incorporated and forms a crumbly texture.
- Pour the strawberry rhubarb mixture into the baking dish. Sprinkle the crumble evenly over the top.Bake at 375 degrees F for about 40-45 minutes until the fruit filling is bubbly and the topping is a crisp golden brown.Remove from the oven and allow to rest for 10 minutes before serving.Serve with a scoop of ice cream, a drizzle of custard or whipped cream. Enjoy!
Nutrition
Serving: 1servingCalories: 336kcalCarbohydrates: 48gProtein: 3.5gFat: 15.3gSaturated Fat: 7.2gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 3.1gCholesterol: 30mgSodium: 2.8mgPotassium: 252mgFiber: 3.6gSugar: 414g
Tried this recipe?Let us know how it was!