Strawberry Rhubarb Crumble {Perfect Summer Recipe}
Sweet & tart strawberries rhubarb crisp topped with golden crumble—this easy summer dessert shines with a scoop of vanilla ice cream!
Ingredients
Filling
- 2 cup strawberries hulled and sliced
- 1 cup rhubarb chopped
- 1 cup granulated sugar
- 2 Tbsp cornstarch
- 1 tsp vanilla extract
Crumble Topping
- 1 stick unsalted butter melted
- 1.25 cups all-purpose flour
- 1 cup rolled oats
- 3/4 cup brown sugar packed
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish.
- Make the filling on the stove: In a medium saucepan, combine strawberries, rhubarb, sugar, cornstarch, and vanilla extract all at once.Cook over medium heat, stirring often, until the fruit softens and the mixture thickens, about 8–10 minutes.
- If the filling gets too thick or sticky while cooking, add 1–2 tablespoons of water as needed to loosen it to your desired consistency.
- Once thickened but pourable, remove from heat and pour into the greased baking dish.
- Prepare the crumble topping: In a bowl, mix together the flour, oats, and brown sugar.Add the melted butter and stir until the mixture forms coarse crumbs.
- Assemble and bake: Sprinkle the crumble mixture evenly over the warm filling.
- Bake for 30–35 minutes, or until the top is golden and the fruit is bubbling at the edges.
- Let cool for 10–15 minutes before serving.
Nutrition
Calories: 327kcalCarbohydrates: 58gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 24mgSodium: 8mgPotassium: 151mgFiber: 2gSugar: 38gVitamin A: 299IUVitamin C: 18mgCalcium: 38mgIron: 1mg
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