Strawberry Rhubarb Crumble
I paired tart rhubarb with sweet strawberries to make this Strawberry Rhubarb Crumble, a delicious early summer dessert.
Ingredients
Fruit filling:
- 3 cups strawberries, cut into large chunks
- 2 cups rhubarb, chopped
- 3 tablespoons all-purpose flour
- 2/3 cup sugar
Crumble:
- 1 cup all-purpose flour
- 1 cup brown sugar, packed
- 1 cup rolled oats, quick-cooking
- 1 cup butter, cut into chunks
Instructions
- Heat the oven to 350 degrees. Wash and chop your fruit for this recipe.
- Put the strawberries and the rhubarb in a large bowl with the 3 tablespoons of flour and 2/3 cup of sugar and stir.
- Pour the fruit mixture into a lightly greased 9x9 baking dish. A 13x9 baking dish also works well.
- Using a food processor with a pastry blade, add the crumble ingredients and pulse until blended.
- Pour the crumble mixture over the fruit and spread evenly.
- Bake the dessert for 45 minutes at 350 degrees.
- Allow the crumble to cool slightly before serving. Recipe makes 12 servings.
Equipment
- 1 8x8-inch baking dish, or a 13x9-inch baking dish can be used
Notes
How do I know when to pick rhubarb?
Rhubarb is easy to grow and doesn't take up much room in the garden. You can also find it in the produce section of your grocery store when in season. Pick your rhubarb in early summer, between April and June, when the leaves are dark green and the stalks are slightly pink or red. Stalks are usually 10-18 inches in length and should be 'twisted' off at the base of the plant when harvesting. Rhubarb leaves are poisonous and should be immediately removed and discarded or added to a compost pile.
Nutrition
Calories: 334kcalCarbohydrates: 47gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 129mgPotassium: 180mgFiber: 2gSugar: 31gVitamin A: 498IUVitamin C: 23mgCalcium: 48mgIron: 1mg