Description
This Easy Strawberry Rhubarb Crumble recipe is a delightful dessert that combines the tartness of rhubarb with the sweetness of strawberries, all topped with a buttery crumble. Perfect for a cozy family gathering or a sweet treat after dinner.
Ingredients
Units
Scale
Crumble Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 tsp kosher salt
- 8 tbsp cold unsalted butter
- 3 tbsp ice water
Fruit Filling
- 4 large stalks rhubarb, trimmed and leaves removed
- 1 lb strawberries
- 3/4 cup granulated sugar
- 2 tbsp tapioca starch
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
Instructions
- Crumble Topping – Combine flour, brown sugar, and salt. Cut in cold butter until mixture resembles breadcrumbs. Stir in ice water until clumps form. Spread on a sheet pan and freeze.
- Fruit Filling – Preheat oven. Cut rhubarb and strawberries, add sugar, starch, and salt. Cook until thickened. Add vanilla.
- Bake – Pour filling into a dish, top with crumble. Bake until golden brown and bubbling. Serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 300
- Sugar: Approx. 25g
- Sodium: Approx. 150mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 6g
- Unsaturated Fat: Approx. 4g
- Trans Fat: 0g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 3g
- Protein: Approx. 3g
- Cholesterol: Approx. 20mg
