Rhubarb and Strawberry Crumble
In short: Tart rhubarb and sweet strawberries bake into a jammy pink filling under a golden oat and ginger crumble. Serve it warm with custard or cream. It takes about 1 h in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 h
- Servings
- 6
- Difficulty
- Easy
- Calories
- 390 kcal
Rhubarb is tart enough to need plenty of sugar, and strawberries sweeten it while softening its sharpness. Together they bake into a jammy pink filling under a golden crumble. It is a spring dessert wherever rhubarb grows, and frozen rhubarb makes it possible all year. The topping is flour-based with a few oats and a pinch of ginger, and it stays crisp even after the fruit juices bubble up around it.
Instructions
- Heat the oven to 190°C (375°F). Toss the rhubarb, strawberries, sugar, cornstarch and orange zest in a 1.5 liter (6-cup) baking dish and leave for 10 minutes while you make the crumble.
- Stir the flour, oats, brown sugar, ginger and salt in a bowl. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs with a few larger lumps.
- Scatter the crumble evenly over the fruit without pressing it down.
- Bake for 35 to 40 minutes, until the topping is golden, the fruit is bubbling thickly at the edges and the rhubarb is tender when pierced with a knife.
- Rest for 10 minutes, then serve warm with custard, cream or ice cream.
Tips
- Only the stalks are edible. Rhubarb leaves are toxic, so trim them off and throw them away. Pick slim, firm stalks, and peel thick, stringy ones.
- If you are using frozen rhubarb, do not thaw it. Add an extra teaspoon of cornstarch and 10 minutes to the baking time.
Questions and answers
Do I need to cook rhubarb before making crumble?
No. Pieces cut to 2.5 cm (1 in) soften fully in 35 to 40 minutes in the oven. Very thick stalks may need 5 to 10 minutes more.
Why is my rhubarb crumble watery?
Rhubarb releases a lot of juice. The cornstarch thickens it, and a 10-minute rest after baking lets it settle. For less juice, toss the rhubarb with the sugar for 30 minutes and drain it first.
Can I make rhubarb crumble without strawberries?
Yes. Use 750 g (1.7 lb) of rhubarb and increase the sugar to 130 g (2/3 cup). Add a teaspoon of vanilla for a rounder flavor.
How long does it take to make Rhubarb and Strawberry Crumble?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Rhubarb and Strawberry Crumble?
About 390 kcal per serving, with 5 g of protein, 60 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 390 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 60 g |
| Fat | 14 g |
| Fiber | 4 g |
| Sugar | 31 g |
| Sodium | 70 mg |
Estimated values, calculated from the ingredients.
