Strawberry-Rhubarb Crumble Recipe

Name: Strawberry-Rhubarb Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups strawberries, hulled and halved or quartered, depending on the size; 3 cups sliced rhubarb (3/4 inch-thick-slices) (cut very wide stalks in half lengthwise before slicing); 1/4 cup packed brown sugar; 1 teaspoon ground cinnamon; 1 tablespoon cornstarch; 1 cup unbleached white all purpose flour; 1 cup chopped pecans; 1/2 cup sugar; 1/4 teaspoon salt; 1/3 cup vegetable oil

Servings: persons

3 cups strawberries, hulled and halved or quartered, depending on the size
3 cups sliced rhubarb (3/4 inch-thick-slices) (cut very wide stalks in half lengthwise before slicing)
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 cup unbleached white all purpose flour
1 cup chopped pecans
1/2 cup sugar
1/4 teaspoon salt
1/3 cup vegetable oil

1
Preheat the oven to 400F.
2
In a mixing bowl, toss the strawberries and rhubarb with the brown sugar, cinnamon, and cornstarch.
3
Set aside while you make the crumble topping.
4
In the bowl of a food processor, whirl the flour, pecans, sugar, and salt until crumbly.
5
Place the mixture in a bowl and drizzle the oil over it.
6
Thoroughly mix the oil into the flour and pecan mixture.
7
Give the fruit mixture a stir and distribute it evenly among six 7- or 8-ounce baking cups or ramekins.
8
Tap the bottom of the cups gently on a hard surface to settle the fruit.
9
Spread the topping evenly over the fruit and place the cups on a baking sheet or large baking dish (easier to handle and also will catch any juices that bubble over).
10
Bake until the fruit is bubbling and the topping browned, about 45 minutes.
11
Serve hot, warm, or at room temperature.

677

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 3 cups strawberries, hulled and halved or quartered, depending on the size, 3 cups sliced rhubarb (3/4 inch-thick-slices) (cut very wide stalks in half lengthwise before slicing), 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, and more.

Yes, Strawberry-Rhubarb 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.

Strawberry-Rhubarb Crumble

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