If you are looking for a simple and satisfying dessert that showcases the flavors of spring, look no further than this strawberry rhubarb crumble. It’s a perfect way to use up fresh or frozen rhubarb and strawberries, and it comes together in no time.
The crumble topping is made with oats, brown sugar, butter, and a pinch of salt and cinnamon. It adds a crunchy and sweet contrast to the juicy and tart filling. You can also customize the topping by adding nuts, seeds, or coconut flakes for extra texture and flavor.
The filling is a simple mixture of chopped rhubarb and strawberries, sugar, cornstarch, lemon juice, and vanilla. You can adjust the sweetness to your liking, depending on how ripe your fruit is. The cornstarch helps thicken the juices as they bubble in the oven, creating a luscious sauce that coats the fruit.
To make this crumble, you just need to toss the filling ingredients in a baking dish, sprinkle the topping evenly over it, and bake for 35 to 40 minutes until golden and bubbly. Let it cool slightly before serving with whipped cream or vanilla ice cream for a heavenly treat.
This crumble is best enjoyed warm or at room temperature, but you can also store it in the fridge for up to 3 days and reheat it in the microwave or oven. It’s a great dessert to make ahead for a picnic, potluck, or family gathering.
Enjoy this strawberry rhubarb crumble as a celebration of spring and a tribute to one of nature’s most delicious combinations. It’s sure to please everyone with its simple ingredients and irresistible taste.
