Ruby Red Rhubarb And Strawberry Crumble Recipe

Name: Ruby Red Rhubarb And Strawberry Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FRUIT:; 4 cups Rhubarb, Chopped Into 1-inch Pieces; 4 cups Strawberries, Hulled And Cut Into Bite-sized Chunks; 3/4 cups Sugar; 1 Tablespoon Cornstarch (up To Double This, If Desired); FOR THE TOPPING:; 1 cup Flour; 1 cup Rolled Oats; 3/4 cups Brown Sugar; 1 teaspoon Cinnamon; 3/4 cups Butter Or Margarine

Servings: persons

FOR THE FRUIT:
4 cups Rhubarb, Chopped Into 1-inch Pieces
4 cups Strawberries, Hulled And Cut Into Bite-sized Chunks
3/4 cups Sugar
1 Tablespoon Cornstarch (up To Double This, If Desired)
FOR THE TOPPING:
1 cup Flour
1 cup Rolled Oats
3/4 cups Brown Sugar
1 teaspoon Cinnamon
3/4 cups Butter Or Margarine

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1. Preheat oven to 350 F.
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2. Grease a 9x13-inch casserole dish. Mix the fruit, white sugar, and cornstarch in the dish and spread it in an even layer. The cornstarch helps thicken the juices that start running from the fruit. You could add up to double the amount of cornstarch if you'd like the filling a bit thicker.
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3. In a medium bowl, mix the flour through butter until it resembles breadcrumbs. Sprinkle evenly over the fruit.
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4. Bake for 1 hour, until the topping is golden brown. Enjoy!
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Notes:
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1. You can change up this recipe quite easily. Once rhubarb season is over, take advantage of the other Ontario fruits, like cherries, peaches and apricots!
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2. This recipe is easily made vegan: just use margarine instead of butter in the topping.
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3. Rhubarb is a sour, pinkish green spring vegetable that cooks down into a delicious pink or red compote. It used to grow in our mother's garden when we were kids, and we couldn't resist taking a bite of the puckeringly sour stalks (just stay away from the leaves, which are poisonous). Once June rolls around, we get the best of both worlds: spring rhubarb and summer strawberries.

870

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: FOR THE FRUIT:, 4 cups Rhubarb, Chopped Into 1-inch Pieces, 4 cups Strawberries, Hulled And Cut Into Bite-sized Chunks, 3/4 cups Sugar, and more.

Yes, Ruby Red Rhubarb And Strawberry Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ruby Red Rhubarb And Strawberry Crumble

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