Ingredients for Strawberry Rhubarb Crumble
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- Almonds (not found in recipe)
- 1/2 cup cold butter, cut into small pieces
- 2 cups sliced strawberries
- 2 cups sliced rhubarb
- 1/2 cup white sugar
- Dry Tapioca (not found in recipe, cornstarch is used)
- Orange Rind (not found in recipe, lemon juice is used)
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1/2 cup rolled oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
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How to Make Strawberry Rhubarb Crumble
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and lemon juice. Toss gently to coat.
- Pour the fruit mixture into a greased 8x8 inch baking dish.
- In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and cold butter. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the fruit filling.
- Bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving. Top with whipped cream, vanilla ice cream, or a scoop of your favorite yogurt.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
227g
Fat
38g
Carbs
25g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Cobblers And Crisps Pies And Tarts Desserts Fruit American Southern United States Oven Easy Dinner Party Holiday Event Kid Friendly Spring Summer Vegetarian Cakes Pies Nuts Dietary Low Sodium Seasonal Comfort Food Californian Pacific Northwest Independence Day Low In Something Berries Strawberries Taste Mood Equipment 4 Hours Or Less
