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Strawberry Rhubarb Crumble Recipe

A delicious blend of sweet strawberries and tart rhubarb, topped with a buttery crumble, baked until golden brown for a comforting dessert perfect for any occasion.

Ingredients

• 2 cups strawberries, quartered
• 2 cups rhubarb, cleaned, ends trimmed, cut into 1/2 inch pieces
• 1/2 cup granulated sugar
• 1 & 1/2 tablespoons corn starch
• 1/8 teaspoon kosher salt
• 3/4 cup all purpose flour
• 1/3 cup packed brown sugar
• 3 tablespoons granulated sugar
• 1 teaspoon cinnamon
• 1/8 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• Ice cream or whipped cream

Instructions

1. Step 1: Preheat the Oven and Prepare the Baking Dish
   Begin by warming up your oven to a toasty 375°F (190°C), setting the stage for our crumble to cook perfectly. While it's preheating, grab a 9×9-inch baking dish and give it a nice coat of nonstick cooking spray. This will ensure your delicious creation slides out easily and looks just as good as it tastes.

2. Step 2: Combine the Fruit Mixture
   In a large bowl, toss together the quartered strawberries and rhubarb pieces. Add in the 1/2 cup of granulated sugar, cornstarch, and a sprinkle of kosher salt. Stir everything well so that each piece of fruit is nicely coated. Once mixed, transfer this tempting fruit mixture into your prepared baking dish, spreading it out evenly.

3. Step 3: Craft the Crumble Topping
   Now for the fun part: the crumble! In a separate medium bowl, mix together the flour, brown sugar, granulated sugar, cinnamon, and a pinch of kosher salt. Add the cold, diced butter into the mix and use your hands to work it into the dry ingredients. You’re aiming for a texture that resembles big, clumpy crumbs, which will bake up into a deliciously crispy topping. Once ready, generously sprinkle this over your fruit mixture in the dish.

4. Step 4: Bake the Crumble to Perfection
   Place your baking dish on a foil-lined baking sheet—this is a handy tip to catch any bubbly overflow and save on cleanup time. Slide it into the preheated oven and bake for about 45 minutes. You'll know it's ready when the topping is a golden brown and the fruit beneath is bubbling and tender, filling your kitchen with a wonderful aroma.

5. Step 5: Cool and Serve with a Treat
   Once out of the oven, exercise a little patience and let your crumble cool for 10-15 minutes. This makes sure you won't scorch your tongue on hot fruit, and it allows the flavors to meld beautifully. When it's time to serve, don't hold back—pair it with a scoop of creamy ice cream or a generous dollop of whipped cream. Enjoy the fruits of your labor!

Notes

Creating a perfect Strawberry Rhubarb Crumble can come with its challenges, but with a few pointers, you’ll dodge the common pitfalls.

First up, not trimming the rhubarb properly. Thoroughly cleaning and trimming those ends are key to avoiding any tough, stringy bites.

Next, under-mixing the crumble topping. You want those buttery clumps, so channel your inner baker and really work the butter in.

Another hiccup? Skipping the foil-lined baking sheet. This trick catches any spillovers, saving you a sticky oven cleanup.

Lastly, impatience can lead to serving too soon. Let it cool for a bit; that extra time allows flavors to meld beautifully.

Keep these tips in mind, and you’re golden!