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This strawberry rhubarb crumble is my answer anytime I need a fuss-free dessert that tastes like early summer. Juicy tart rhubarb and sweet strawberries bubble together under a golden buttery topping and each bite reminds me of backyard picnics and impromptu family celebrations.
I first baked this crumble at the start of strawberry season when my garden was overflowing with rhubarb. Now my neighbors request it any time there is even a hint of warm weather.
Ingredients
- Strawberries: fresh works best for juicy texture opt for berries that are bright red and fragrant
- Rhubarb: choose firm crisp stalks that are a deep pink or red for best flavor and color
- Granulated sugar: sweetens both the filling and the topping go for fine grain for easy mixing
- Cornstarch: helps set the juices without making the filling gloopy
- Coarse salt: balances sweetness and highlights the fruit flavor just a pinch elevates the crumble
- All-purpose flour: forms the buttery base of the crumb topping sift if possible for the flakiest texture
- Brown sugar: brings a caramel depth to the topping choose fresh soft brown sugar to avoid clumps
- Cinnamon: rounds out the topping with gentle spice pick Saigon cinnamon for robust aroma
- Unsalted butter: cold from the fridge and cut into small cubes this keeps the topping crumbly not greasy
- Ice cream or whipped cream for serving: goes best with classic vanilla
Step-by-Step Instructions
- Prepare the Baking Dish:
- Coat a nine inch square baking dish generously with nonstick spray to prevent sticking and make serving easy
- Make the Fruit Filling:
- In a large mixing bowl toss together the quartered strawberries chopped rhubarb granulated sugar cornstarch and a pinch of coarse salt
Mix gently with a spatula until fruit is evenly coated and the cornstarch has no lumps
Spread the fruit mixture evenly in the prepared baking dish making sure there is an even layer for uniform baking - Mix the Crumble Topping:
- In a medium bowl combine all-purpose flour brown sugar extra granulated sugar cinnamon and a pinch of salt
Cut in the cold unsalted butter using your fingertips until the mixture forms large moist clumps and resembles chunky sand
Do not overmix you want some bigger pieces for crunch - Assemble the Crumble:
- Scatter the crumble topping over the fruit without pressing down so the topping stays crisp
Make sure to cover the corners with plenty of topping to prevent burning - Bake until Golden and Bubbly:
- Set the baking dish on a foil lined baking sheet to catch any drips
Bake in the center of a preheated oven at three hundred seventy five degrees Fahrenheit for about forty five minutes
The topping should be deeply golden and the fruit juices bubbling around the edges - Rest and Serve:
- Let the crumble cool on a rack for at least ten minutes so the juices thicken a bit
Spoon into bowls and top with scoops of vanilla ice cream or big dollops of whipped cream
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This crumble always reminds me of my grandmother’s farmhouse where she used to let me help sprinkle the sugar on top. My favorite part is biting into a warm piece with melting ice cream pooling on the edges. Rhubarb is the real star for me—I love its blush color and zingy flavor.
Storage Tips
Wrap leftovers tightly in foil or transfer to an airtight container and refrigerate for up to three days. To enjoy reheated crumble, bake at three hundred twenty five degrees covered for about fifteen minutes or microwave single servings until warm.
Ingredient Substitutions
If rhubarb is tough to find, swap it for extra strawberries or a mix of peaches and tangy raspberries for a different twist. You can use gluten free flour for the topping if needed or add rolled oats in place of half the flour for extra texture.
Serving Suggestions
Best enjoyed warm straight from the oven either plain or topped with vanilla ice cream. Whipped cream or even a spoonful of Greek yogurt work well for a light summer brunch. Sometimes I’ll add a scoop of lemon sorbet for a fresh contrast.
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Cultural and Historical Context
Strawberry rhubarb desserts grew popular in North America as soon as rhubarb spread from Europe to colonial gardens. This classic combination became beloved in pies and crumbles because early-season rhubarb brings tart balance to sweet berries in simple farmhouse cooking.
Recipe FAQs
- → How do I keep the crumble topping crisp?
Use cold butter and work it in with your hands until large, moist clumps form. Bake until golden brown and bubbly.
- → Can I use frozen fruit?
Yes, frozen strawberries and rhubarb work well. No need to thaw first; simply add a few extra baking minutes if needed.
- → What can I serve alongside this dessert?
Serve warm with vanilla ice cream or lightly whipped cream for extra richness and contrast.
- → Can I add oats to the crumble topping?
Absolutely! Swap half the flour for rolled oats if you prefer a heartier, chewier texture in the topping.
- → Is it possible to double the ingredients?
Yes, double the ingredients and bake in a 9×13-inch dish. The bake time remains the same.
- → Why use cornstarch in the filling?
Cornstarch thickens the fruit juices as they bake, preventing a runny texture and helping the filling set properly.