Strawberry Rhubarb Crumble

A delightful dessert featuring a sweet-tart filling of strawberries and rhubarb, topped with a crisp crumble, perfect for any occasion.

Prep Time 15

Cook Time 45

Total Time 1

Course Dessert

Cuisine American

Servings 8 servings

Calories 300 kcal

2 cups strawberries, quartered Adds sweetness and moisture
2 cups rhubarb, cleaned, ends trimmed, cut into 1/2-inch pieces Provides tartness and texture
½ cup granulated sugar Sweetens the fruit
1½ tablespoons cornstarch Thickens the fruit filling
⅛ teaspoon coarse salt Balances sweetness

¾ cup all-purpose flour Forms the crumble base
⅓ cup packed brown sugar Adds depth of flavor
3 tablespoons granulated sugar Further sweetens the crumble
1 teaspoon cinnamon Enhances the overall flavor
⅛ teaspoon coarse salt Balances the crumble topping
6 tablespoons cold unsalted butter, cut into small pieces Creates a tender, crumbly texture

Preheat the oven to 375 degrees F with the rack positioned in the middle.
Coat a 9x9-inch baking dish with nonstick cooking spray.
In a large bowl, combine the quartered strawberries and cut rhubarb. Add the granulated sugar, cornstarch, and coarse salt, mixing gently but thoroughly.
Pour the fruit mixture into the prepared baking dish, spreading it out evenly.

In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and coarse salt together until well combined.
Work the cold unsalted butter into the flour mixture using your hands, breaking it into smaller pieces until large moist clumps form.
Sprinkle the crumble mixture evenly over the fruit in the baking dish.

Place the dish on a foil-lined baking sheet and bake until the topping is nicely browned and the fruit underneath is bubbly and tender, about 45 minutes.
Once done, let the dessert cool for about 10-15 minutes before serving.

Ensure butter is cold for a flaky topping. Use fresh fruit for best flavor, and don't skip the resting time after baking.

Keyword Baking, Crumble, dessert, Easy Dessert, Strawberry Rhubarb Crumble