Easy Rhubarb Strawberry Crumble
Summertime Sweets: Easy Rhubarb Strawberry Crumbleberry Crumble
Hey there! I’m thrilled to dive into one of those heartwarming, easy dessert classics – the Rhubarb Strawberry Crumble. Let’s talk about the magical duo of tart rhubarb and sweet strawberries. These two make for a match made in summertime dessert heaven. Imagine those juicy strawberries and the tartness of rhubarb coming together under a golden brown, crunchy crumble topping. It’s like they were meant to be, right? I’ve always been a fan of fruit crumbles for their simplicity and how they bring out the best in fresh fruit. Whether you’re a first-time baker or a seasoned pro, this crisp recipe is a delightful breeze. With ingredients you can scoop up from farmers’ markets or grocery stores, this dessert celebrates the flavors of late spring and early summer in every bite.
Key Takeaways:
- Easy dessert: A simple and universally loved recipe, perfect for baking beginners and enthusiasts alike.
- Fresh and seasonal: Utilizes the wonderful tartness of fresh rhubarb and the juicy sweetness of strawberries, highlighting the best of summer fruits.
- Everyone’s favorite: With its crumbly topping and fruit-filled beneath, this crumble is a crowd-pleaser at any summertime gathering.
Gathering Your Ingredients
Embarking on this delightful summertime adventure, you’ll want to gather the freshest ingredients. For the strawberry rhubarb filling, hunt down juicy strawberries and tart rhubarb, ideally from your local farmers markets where the produce is not only fresher but bursting with the flavors of the season. You’ll need 3 cups of each, alongside 3/4 cup of white sugar, a dash of lemon juice, and vanilla extract to elevate the freshness. The thickening agent, cornstarch, ensures your filling is just the right consistency. Moving on to the crumble topping, a mix of all-purpose flour, light brown sugar, and quick oats gives you that perfect crumbly texture. Add a sprinkle of cinnamon and a pinch of salt to enhance the sweetness. Melted butter binds everything together, creating those irresistible, golden clusters. Remember, the secret to an unforgettable crumble lies in using room-temperature ingredients to ensure everything mixes well.
Tools For This Recipe
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Buy Now → Prepping the Filling
Okay, let me tell you about the first time I tried my hand at this easy dessert, specifically the step where you’re prepping the filling. It’s a piece of cake, honestly. You’ll want to grab a large bowl – the kind you might have used last year when you decided to dive into baking. Toss in those juicy strawberries and tart rhubarb, fresh from the farmers markets if you can swing it. Now, sprinkle in that white sugar along with a dash of cornstarch.
This is where the magic happens; these dry ingredients are what thicken your fruit mixture into that perfect, spoon-coating texture. Next up, a squeeze of lemon juice for a bit of zing, and a splash of vanilla extract for warm, fragrant notes. Give it all a good mix. Make sure every piece of fruit gets a nice, even coating. It’s all about getting that perfect balance of sweet fruit, tart rhubarb, and the lush thickness the cornstarch brings. Trust me, tossing it well at this stage sets you up for success later when that crumble topping meets this beautiful base in the oven.
Crafting the Perfect Crumble Topping
Mixing up the perfect crumble topping is where the magic happens, and let me take you through it. First, in a medium bowl, whisk together your flour mixture, a cozy heap of brown sugar, and those quick oats that promise a delightful crunchy oat texture. Now, the secret ingredient: cold, unsalted butter. It’s all about getting that buttery crumble just right by cutting in the cold butter until the mix resembles lovely little crumbs. Oh, and a pinch of salt? Absolutely. It’s not just for taste; it bridges all the flavors, making your crumble topping sing alongside those sweet strawberries and tart rhubarb. Let’s not forget a dash of cinnamon for that extra whisper of warmth. This crumble is not just a topping; it’s the crown jewel of your summertime dessert.
Baking to Perfection
Once you have lovingly layered your sweet strawberries and tart rhubarb, coated in a delightful mix of sugar, lemon juice, and a touch of cornstarch, under a buttery, crumbly topping, it’s time to bake your crumble to perfection. Here’s what you’ll do: Take a piece of aluminum foil and lightly cover your baking dish. This step is crucial, as it gently steams the fruit mixture, ensuring that the tart rhubarb and juicy strawberries meld together into a perfectly balanced, juicy filling.
You’ll leave the dish covered like this in a 350°F oven for the first half of the baking time. Then, with anticipation building, carefully remove the foil, allowing the heat to kiss the top of your crumble, turning it into a golden-brown blanket of crunchy oat and flour mixture. This is the moment when that combination of strawberries and rhubarb truly transforms, with the crumble topping achieving that irresistibly crumbly texture we all crave in a summer dessert.
Serving Suggestions
There’s nothing quite like diving into this easy dessert, especially when it’s still warm. I always say, top it off with a generous scoop of vanilla ice cream or a dollop of homemade whipped cream to really bring out that perfect balance between the sweet fruit and the tart rhubarb. It’s like a hug in a bowl, with those juicy strawberries and the buttery crumble melding beautifully under that scoop of ice cream. But hey, if you’re like me and sometimes patience is a virtue you possess, letting it cool to room temperature offers a whole different experience. The flavors marry together in a symphony of summer, and that crumble topping becomes delightfully crunchy. Either way, it’s a win-win scenario for a mouthwatering summer dessert.
Storing Leftovers
Now, let’s chat about something super crucial—storing those delightful leftovers. You’ve just baked the most amazing easy rhubarb strawberry crumble, and unless you’ve got a really big guest list, you’re going to have some of this heavenly dessert waiting to be enjoyed again. Here’s the scoop: the best way to keep your fruit crumbles as fresh as they were the moment they came out of the oven is by scooping them into an airtight container. Trust me, you’ll want to keep every bit of that tart rhubarb and juicy strawberries goodness as perfect as possible.
But here’s a delightful little trick I’ve learned—when you’re ready for round two (because who wouldn’t be?), a quick warm-up in the oven can bring back some of that crunchy oat topping’s magic. It’s like giving your crumble a little revamp, making that crispy, buttery oat topping sing just like it did when you first pulled it from the oven. So, go ahead, stash those leftovers safely away, but remember, a little reheating is the secret handshake to reviving that incredible crumble topping for another round of dessert bliss.
A Sweet Farewell to Summertime
As the sun sets a little earlier and the evenings start to cool, we know it’s time to bid a sweet farewell to summertime. But what better way to savor the final echoes of the season than by sharing a slice of this Rhubarb Strawberry Crumble with loved ones? Each spoonful of juicy strawberries mixed with tart rhubarb, covered in a golden brown, crumbly topping, brings back a flood of sun-drenched memories. And when you scoop some vanilla ice cream on top, it’s like capturing summer in a bowl.
In creating this dessert, we not only celebrate the bounty summer brings – from farmers markets brimming with fresh rhubarb and juicy strawberries to the first time you dared to pluck a tart rhubarb stalk straight from the garden – but we also weave new memories. This easy recipe, with its buttery crumble mixed with the perfect balance of sweet and tart, is designed for you to make it your own. Maybe you’ll find that adding a pinch of cinnamon to the crumble or a splash of orange juice to the filling brings it closer to your heart. Or perhaps, serving it with homemade whipped cream instead of ice cream will be your twist.
Whatever variations you choose, I hope this crumble becomes not just a recipe, but a tradition that marks the end of summer for you. One that you return to, year after year, with the same anticipation as those late spring months when the first rhubarb plants poke through the soil
Easy Rhubarb Strawberry Crumble
Ingredients
- Strawberry Rhubarb Filling:
- 3 cups strawberries, sliced
- 3 cups rhubarb, stalks cut into 1/2 inch pieces
- 3/4 cup white sugar
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Topping:
- 3/4 cup all-purpose flour
- 3/4 cup light brown sugar
- 3/4 cup quick instant oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup butter, melted
Instructions
- Set your oven to 350°F and allow it to preheat.
- Strawberry Rhubarb Filling:
- In a large mixing bowl, combine the sliced strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Stir until the fruit is well coated.
- Set the mixture aside while you prepare the topping.
- Crisp Topping:
- In a separate bowl, mix together the flour, sugar, oats, cinnamon, and salt.
- Pour in the melted butter and stir until the mixture becomes crumbly.
- Assembly and Baking:
- Spoon the strawberry rhubarb mixture into a 9×9-inch ceramic baking dish, leaving any excess liquid in the bowl.
- Evenly distribute the oat topping over the fruit.
- Lightly cover the dish with aluminum foil.
- Bake for 30 minutes with the foil on, then remove it and continue baking for another 20-25 minutes, or until the topping turns golden brown.
- Let the crisp cool for at least 15 minutes before serving.
- Notes:
- You can double this recipe and use a 9×13 baking dish as well! Covered Baking Time: Increase by about 10-15 minutes (total ~40-45 minutes).
- • Uncovered Baking Time: Increase by about 10 minutes (total ~30-35 minutes) or until the topping is golden brown and the filling is bubbling.
- Check for doneness by making sure the fruit is bubbling around the edges and the topping is crisp. If needed, cover with foil toward the end to prevent over-browning.
Notes
• Uncovered Baking Time: Increase by about 10 minutes (total ~30-35 minutes) or until the topping is golden brown and the filling is bubbling. Check for doneness by making sure the fruit is bubbling around the edges and the topping is crisp. If needed, cover with foil toward the end to prevent over-browning.
