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Strawberry Rhubarb Crumble

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A quintessential summer dessert combining tart rhubarb and sweet strawberries under a buttery, golden crumble topping. Easy to prepare and perfect served warm with ice cream or whipped cream.

Ingredients

  • 3 cups chopped strawberries
  • 3 cups chopped rhubarb
  • 3/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter (melted or cubed)
  • 1/2 cup oats or chopped nuts (optional)
  • 1 tsp cinnamon or lemon zest (optional)

Instructions

  1. Preheat oven to 350°F–375°F (175°C–190°C).
  2. In a large bowl, toss strawberries and rhubarb with granulated sugar, cornstarch, and salt. Let sit for a few minutes.
  3. Transfer fruit mixture to a greased 9×9 or 9×13 baking dish.
  4. In a separate bowl, combine flour, brown sugar, salt, and optional oats or nuts. Stir in butter until mixture forms coarse crumbs.
  5. Evenly sprinkle the crumble topping over the fruit mixture.
  6. Bake for 40–50 minutes, until fruit is bubbly and topping is golden brown.
  7. Let cool for 10–20 minutes before serving.

Notes

  • Can be served warm with ice cream or whipped cream.
  • Add oats or nuts for extra texture.
  • Can be assembled in advance; keep topping separate until baking.
  • Use frozen fruit without thawing, increase bake time slightly.
  • Cool before serving to allow filling to set properly.

Nutrition

Find it online: https://cookedbysarah.com/strawberry-rhubarb-crumble/