Ingredients for Strawberry Rhubarb Crumble
- 4 cups sliced strawberries
- 4 cups chopped rhubarb
- Fresh Lemon Juice
- Granulated Sugar
- 2 tablespoons cornstarch
- Old Fashioned Oats
- All Purpose Flour
- Dark Brown Sugar
- ½ cup chopped pecans
- Ground Cinnamon
- Unsalted Butter
- Vanilla Ice Cream
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How to Make Strawberry Rhubarb Crumble
- Preheat oven to 375°F (190°C).
- Butter a 10-inch deep-dish pie pan.
- In a large bowl, combine 4 cups sliced strawberries, 4 cups chopped rhubarb, and 2 tablespoons lemon juice.
- In a small bowl, whisk together ¾ cup granulated sugar and 2 tablespoons cornstarch.
- Add the sugar and cornstarch mixture to the strawberry and rhubarb mixture; gently toss to coat.
- Pour the fruit mixture into the prepared pie pan.
- For the crumble topping: Combine 1 ½ cups rolled oats, ½ cup all-purpose flour, ½ cup packed dark brown sugar, ½ cup chopped pecans, 1 teaspoon ground cinnamon, and ½ cup (1 stick) cold unsalted butter, cut into small pieces, in a food processor.
- Pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Do not over-process.
- Sprinkle the crumble topping evenly over the fruit filling.
- Bake for 35 minutes, or until the topping is golden brown.
- Loosely cover the crumble with aluminum foil.
- Bake for an additional 10-15 minutes, or until the filling is bubbly and heated through.
- Let cool slightly before serving. Serve warm with a scoop of vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
166g
Fat
39g
Carbs
22g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Cobblers And Crisps Pies And Tarts Desserts Fruit American Holiday Event Kid Friendly Summer Nuts Dietary Low Sodium Seasonal Independence Day Low In Something Berries Strawberries Taste Mood Sweet 4 Hours Or Less
