fruit
baked
everyday
dessert
crispy
International
spring
Hot
Rhubarb and Strawberry Crumble
Difficulty
easy
Time
1h
Price Category
average
Calories
Medium
This Rhubarb and Strawberry Crumble brings the flavors of spring and summer right into your kitchen. The tart rhubarb and sweet strawberries create a perfect harmony, crowned with a crispy, buttery crumble topping. Prepare it on a cool evening or serve it to guests as a light dessert. It's guaranteed to be a crowd-pleaser!
ingredients
Steps
Prepare Fruit
Preheat your oven to 180°C (350°F, 160°C fan). Trim and chop the rhubarb, and hull and halve the strawberries. In a large bowl, combine the fruits with 100g of granulated sugar, cornstarch, and lemon juice. Pour this mixture into an approximately 20x20 cm (8x8 inch) baking dish.
Make Crumble Topping
In another bowl, mix together the all-purpose flour, rolled oats, 100g of granulated sugar, and a pinch of salt. Add the cold, cubed butter, then use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs. Don't overmix; some larger butter pieces are fine.
Bake
Evenly sprinkle the crumble topping over the fruit mixture in the baking dish. Bake in the preheated oven for 35-45 minutes, or until the crumble is golden brown and crispy, and the fruit filling is bubbling. Let it cool slightly before serving.
Extra Tips
► Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the best experience!
► If your fruits are very sweet, you can reduce the amount of sugar in the filling.
► For the crispiest crumble, make sure your butter is very cold when you work it into the flour.
Nutrition
| Per 100g | Per Serving 180g | |
|---|---|---|
| Calories | 280 kcal | 500 kcal |
| Protein | 3g | 5g |
| Fat | 12g | 22g |
| Carbohydrate | 40g | 72g |
| Fiber | 3g | 5g |
| Sugar | 25g | 45g |