Strawberry Rhubarb Crumble
This Strawberry Rhubarb Crumble celebrates the best flavors of spring. The combination of tart rhubarb and sweet strawberries creates a perfectly balanced filling that bubbles beneath a crispy, buttery oat topping! While it's delicious on its own, a scoop of vanilla ice cream takes it to the next level!
Servings: 8
Ingredients
Strawberry Rhubarb Compote
- 2 cups rhubarb chopped
- 2 cups strawberries chopped
- ¼ cup water
- ¼ cup lemon juice
- ½ cup granulated sugar
- 2 teaspoons cornstarch
- pinch of salt
- 1 tsp vanilla extract
Oatmeal Crumble
- 1 ⅓ cups all purpose flour
- ¾ cup butter melted
- 1 tsp salt
- 1 ⅓ cups brown sugar
- 1 cup old fashioned oats
Instructions
- Prepare a 9x7 baking dish (or 8x8” bar pan) with pan spray. Preheat your oven to 350 degrees.
- In a medium saucepan, add the rhubarb, strawberries, sugar and lemon juice and start cooking on medium low. When the mixture begins to bubble, add the cornstarch to the water and stir together creating a slurry. Slowly add the slurry to the sauce pan and stir in. Allow the compote to cook for about 6-8 minutes until the compote thickens.
- While the compote is cooking, in a medium bowl add flour, brown sugar, oats, salt and melted butter and stir together. Press about half of the crumble in the bottom of the prepared dish. Top with compote and top the compote with the remaining crumble.
- Place the pan in the oven and bake for about 30 minutes until the crumble is golden brown. Remove from the oven and allow to cool for about 20 minutes. Serve and top with ice cream if you like. Enjoy!
Notes
- Storage: Cover or store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days (you may find the filling may become a bit watery in the refrigerator the longer it sits).
- Freeze: Store the cooled rhubarb strawberry crumble in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating and enjoying.
- Reheat: You can reheat your crumble in the oven for about 5 minutes at 350 degrees or in the Air Fryer for about 3-5 minutes.
Nutrition
Calories: 551kcal | Carbohydrates: 90g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 442mg | Potassium: 335mg | Fiber: 5g | Sugar: 51g | Vitamin A: 568IU | Vitamin C: 27mg | Calcium: 87mg | Iron: 3mg
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www.soulfullymade.com/strawberry-rhubarb-crumble/To see the web version with photos, tips
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https://www.soulfullymade.com/strawberry-rhubarb-crumble/