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 cut into chunks; 2 ½ cups rhubarb, cut into 1-inch pieces (about 5 stalks); 2 tablespoons fresh lemon juice; 1 cup granulated sugar; ¼ cup cornstarch; 1 cup old fashioned oats (NOT instant) or 1 cup quick-cooking oats (NOT instant); 1 cup all-purpose flour; ½ cup firmly packed dark brown sugar; ½ cup chopped pecans; 1 teaspoon ground cinnamon; ½ cup cold unsalted butter, cut into small pieces (1 stick); vanilla ice cream (optional)

Servings: persons

3 cups strawberries, hulled and cut into chunks
2 ½ cups rhubarb, cut into 1-inch pieces (about 5 stalks)
2 tablespoons fresh lemon juice
1 cup granulated sugar
¼ cup cornstarch
1 cup old fashioned oats (NOT instant) or 1 cup quick-cooking oats (NOT instant)
1 cup all-purpose flour
½ cup firmly packed dark brown sugar
½ cup chopped pecans
1 teaspoon ground cinnamon
½ cup cold unsalted butter, cut into small pieces (1 stick)
vanilla ice cream (optional)

1
Heat oven to 375 degrees Fahrenheit.
2
Butter the bottom and sides of a 10-inch deep-dish pie pan.
3
Prepare the filling: Combine the strawberries, rhubarb, and lemon juice in a large bowl.
4
Mix together sugar and cornstarch in a small bowl.
5
Add to the strawberry mixture; toss gently to coat all over.
6
Spoon into the prepared pie pan.
7
Prepare the topping: Place the oats, flour, dark-brown sugar, chopped pecans, cinnamon and butter in a food processor.
8
Pulse with on-and-off motion until the butter is the size of peas.
9
Do not over-process.
10
Sprinkle the crumb topping evenly over the fruit in the pan.
11
Bake in 375 degree oven until the crumb topping is golden brown, about 35 minutes.
12
Cover the dish loosely with aluminum foil.
13
Bake for additional 10 minutes or until heated through and bubbly.
14
Serve warm with vanilla ice cream, if desired.

865

kcal

Calories

Fat

135

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 12 ingredients. The key ingredients include: 3 cups strawberries, hulled and cut into chunks, 2 ½ cups rhubarb, cut into 1-inch pieces (about 5 stalks), 2 tablespoons fresh lemon juice, 1 cup granulated sugar, 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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