Strawberry Rhubarb crumble has a moist and sweet fruity layer hidden under a crisp biscuit like topping. This dessert is easy to make and is a lovely contrast of tastes, textures and flavors.
Keyword Apple Crumble, Easy Dessert, Fruit Dessert
Prep Time 10minutes
Cook Time 40minutes
Resting Time 10minutes
Baking dish large enough to hold the fruits.
3C Rhubarb Chopped
3C Strawberries Chopped
2Tbsp Corn Starch
¾C Sugar More if the filling is too tart
For Crumb Topping
1 ½C AP Flour
1Tsp Baking powder
½CButter (1 Stick ) Plus more for the pan.
Pre-heat the oven to 375°F (190°C).
Wash and dry the strawberries and rhubarb. Peel off the outer skin off the rhubarb stalks (leave some on if you like) and Chop into ½ inch thick pieces. Cut the strawberries into pieces of the same size.
Mix cornstarch, salt, and sugar. Lightly grease the insides of the baking dish. Place the rhubarb and strawberries. Sprinkle the cornstarch mix over the fruits and toss to coat.
Place 1 and ½ C flour in a blender bowl, add sugar, baking soda and salt to it. Pulse it once to combine. Add vanilla and the softened butter and pulse a few times until the mix begins to come together.
Tip the bowl over the fruits and roughly spread the topping all over the fruits.
Transfer to the preheated oven and bake for around 40 minutes or until the fruits turn bubbly and the crumb topping begins to brown.
Remove from the oven and cool on the counter for 10 to 15 minutes.
Serve warm with vanilla ice cream / whipped cream.
US cup measurements used. 1 C = 240 ml
For the Gluten-Free version replace with nuts/oats/ or your favorite gluten-free baking mix.
Use dairy-free alternatives to butter for a vegan version.