Rhubarb Strawberry Crumble
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Author Notes: My boyfriend loves rhubarb. He has been asking me to make something with rhubarb for a long time. When I knew it was in season, I stopped by the farmer's market and picked some up. They also had the first strawberries of the season. I heard that Rhubarb and Strawberries make the perfect accompaniment - Nicole Franzen
Serves 6
Filling
- 4 cups Rhubarb
- 2 cups Strawberries
- 1 Orange (zest and juice)
- 3/4 cups granulated sugar
- 1/4 cup unbleached flour
Crumble
- 1 cup oats
- 1 stick of butter
- 1/2 cup brown sugar
- 1/2 cup flour
- Preheat oven to 350 degrees.
- Firstly cut the ends off the Rhubarb, then cut into 1 inch pieces. Rinse strawberries and cut in half. Place ingredients in a bowl and then add the 3/4 cups granulated sugar and 1/4 cup unbleached flour. Add the zest of one orange and the juice of half. Toss together and set aside.
- For crumble topping I put one cup of oats, 1/2 cup brown sugar, 1/2 cup flour and one stick of butter into a bowl. Mix thoroughly with your hands.
- In a baking pan place the strawberry rhubarb mixture. Then add the crumble to the top. Make sure its evenly distributed. I sprinkled a little bit more brown sugar on top.
- Bake for 40-50 minutes. Finish with a scoop of vanilla ice cream or whip cream.
- This recipe was entered in the contest for Your Best Strawberries
Tags: crumble, rhubarb, strawberries
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about 2 years ago maclover
I made this again this summer, and it was delicious! I halved the recipe (not enough good rhubarb at the grocery store), which yielded a little less topping than I wanted, but it was still delicious. I didn't have an orange, so I substituted the zest and juice of one lemon and added a couple of extra tablespoons of sugar to cut the acidity. The lemon added a brightness to the crumble that made it perfect for early summer!
almost 3 years ago Nicole Franzen
since two people have mentioned that it wasn't enough time to cook, I will go ahead and alter the recipe. I think I was using a more shallow pan maybe.
almost 3 years ago Bree
I also found it needed to cook a bit longer. I waited til the sauce was bubbling through in several places in the topping. That took about 65 mins @ 350.
almost 3 years ago Nicole Franzen
Thanks Bree, We also increased the topping amount by half and it was delicious as well. Its one of those things that once you have a foundation you can always tweak things to your favor. I added cherries to it once and it was delish. You can use that crumble on pretty much anything.
almost 3 years ago Bree
I made up this crumble today & it was delicious. Loved the addition of the orange juice & zest. I felt that the amount of topping wasn't going to be enough to suit my tastes so I increased the amount by 1/2 & was pleased with the results. Thanks for a wonderful treat. I've tried a lot of different Rhubarb Strawberry Crumble recipes but this will be the only recipe I'll be using from now on.
almost 3 years ago Nicole Franzen
Yes I think they do vary, it also depends on what size pan your cooking with. Mine wasn't super thick. Maybe a couple of inches deep. My boyfriend really likes the tartness of the Rhubarb so we opted to do a little more Rhubarb then Strawberries. We have made this a number of times and you cant really go wrong. I made it with the addition of cherries the other day and it was great. I also increased the oats and I loved having a thicker oatmeal crust. Its pretty versatile and delicious.
almost 3 years ago AppleAnnie
Ovens vary, I had to bake 60 minutes, and still the rhubarb wasn't soft, so depending on how your oven goes, consider baking at 375. I added some slice fresh strawberries after baking to better balance the strawberry-rhubarb synergy.
almost 3 years ago tarsier
This is great! I just made it yesterday with some native strawberries and rhubarb from the farmer's market. I only had 3 cups of rhubarb, so I used 3 cups of strawberries and cut the filling-sugar to 1/2 cup since the strawberries were really sweet as it was. Would definitely make again.