The strawberry-rhubarb crumble is the perfect balance between sweet and tart. The sweetness of strawberries, tangy rhubarb and crispy crumbled topping make this a heavenly pairing. This is one of my all time favorite rhubarb recipes. It’s easy, quick to put together and a family favourite.
Preparation:
Cook:
Level: Easy
Serves: 6
Ingredients
- FOR FILLING:
- 4 cups Strawberries, shelled and quartered
- 4 cups Rhubarb, trimmed and cut into 1-inch pieces
- 3 tablespoons All purpose flour
- ½ cups Sugar
- FOR THE CRUMBLE:
- ½ cups brown sugar
- ½ cups All purpose flour
- ¾ cups Old fashioned rolled oats
- ⅛ teaspoons Cinnamon
- 5 tablespoons Softened butter
- ½ cups chopped pecans
Preparation
Preheat the oven to 375ºF. Spray an 8×11 baking dish with nonstick cooking spray for easier cleanup.
For the filling, in a large bowl, combine the strawberries, rhubarb, flour and sugar. Pour into a baking dish.
For the crumble, in a medium bowl, combine the brown sugar, flour, softened butter, rolled oats and cinnamon. Use a pastry knife or fork to cut into the butter until the mixture is crumbly. Stir in chopped pecans.
Sprinkle the crumble over the strawberry-rhubarb mixture. Bake for 45 minutes or until top is golden brown and mixture is bubbly. Let cool 10 minutes before serving.
Leftovers should be stored in the refrigerator.
