Name: Strawberry Rhubarb Crumble
Prep time: 15 min
Cook time: 45 min
Ingredients: 2 cups Strawberries (Quartered); 2 cups Rhubarb (1/2inch pieces); 1/2 cup Sugar; 1 1/2 tbsp Cornstarch; 1/8 tsp Kosher salt; 3/4 cup Flour; 1/3 cup Soft brown sugar; 3 tbsp Sugar; 1 tsp Cinnamon; 1/8 tsp Kosher salt; 6 tbsp Butter unsalted (Cold and cut into small pieces); Ice cream; Heavy cream; Whipped cream

Features:

Cuisine:

America

Medium

Directions

Strawberry Rhubarb Crumble

The taste of Summer

Print Recipe Pin Recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Course: Dessert

Cuisine: American

Keyword: crumble, strawberry, trayabke

Servings:

Calories: 323kcal

Author: tasteadmin

Equipment

9" x 9" Baking dish

Ingredients

2 cups Strawberries Quartered
2 cups Rhubarb 1/2inch pieces
1/2 cup Sugar
1 1/2 tbsp Cornstarch
1/8 tsp Kosher salt

For the topping

3/4 cup Flour
1/3 cup Soft brown sugar
3 tbsp Sugar
1 tsp Cinnamon
1/8 tsp Kosher salt
6 tbsp Butter unsalted Cold and cut into small pieces

For Serving

Ice cream
Heavy cream
Whipped cream

Instructions

Preheat the oven to 375F and rack in center of oven.
Lightly spray a 9" by 9" baking dish with nonstick spray.
In a large mixing bowl toss the strawberries and rhubarb with the sugar, cornstarch and salt. Toss well and tip into the baking dish. Level off.
In a medium mixing bowl, make the crumble topping by first mixing the flour, brown sugar, sugar, cinnamon and salt. Rub in the butter with your fingers until it comes together in moist clumps.
Sprinkle the crumble mixture over the strawberry and rhubarb mixture.
Place a foil lined baking sheet in the oven to catch any overflow and bake until the topping is nicely browned and the mixture bubbling. About 45 minutes.
Remove from the oven and allow to cool for 10 or 15 minutes before serving with cream or ice cream.