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A photo of a strawberry rhubarb crumble with whipped cream on top

Strawberry Rhubarb Crumble

A delicious dessert made with fresh strawberries, rhubarb, and a crumbly oat topping
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 servings
Calories: 250
Ingredients Method

Ingredients
  

Main Ingredients
  • 2 cups fresh strawberries hulled and sliced
  • 1 cup fresh rhubarb cut into 1-inch pieces
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup cold unsalted butter cut into small pieces
  • 1 cup heavy cream
  • 2 tbsp granulated sugar

Method
 

Instructions
  1. Preheat oven to 375°F (190°C).
  2. Prepare the strawberries and rhubarb by washing and cutting them into 1-inch pieces.
  3. Mix the strawberries and rhubarb in a bowl, until they are well combined.
  4. Transfer the strawberry and rhubarb mixture to a 9x9-inch baking dish.
  5. Combine the granulated sugar and cornstarch in a small bowl, then sprinkle the mixture evenly over the strawberry and rhubarb mixture.
  6. Mix the all-purpose flour, rolled oats, brown sugar, and cold unsalted butter in a separate bowl, until the mixture forms a crumbly texture.
  7. Spread the crumb mixture evenly over the top of the strawberry and rhubarb mixture.
  8. Bake for 40-45 minutes, until the topping is golden brown and the fruit is tender.
  9. Remove the crumble from the oven and let it cool for 10-15 minutes before serving.
  10. Serve warm, topped with vanilla ice cream or whipped cream if desired.