food

Strawberry Rhubarb Crumble

Get all the strawberry rhubarb flavor you love in this simple, sweet and hearty crumble.

food

Strawberry Rhubarb Crumble

Get all the strawberry rhubarb flavor you love in this simple, sweet and hearty crumble.

Ingredients

Filling

  • 4 cups rhubarb, chopped
  • 3 cups strawberries, chopped
  • 1/2 cup sugar
  • 3 tablespoons lemon juice
  • 3 tablespoons cornstarch
  • 1 pinch salt

Strawberry Rhubarb Crumble

  • 1/2 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/3 cup walnuts
  • 1/3 cup brown sugar, packed
  • 1/2 teaspoon ginger, ground
  • 1/4 teaspoon cardamom, ground
  • 1/4 teaspoon cinnamon, ground
  • 1/3 cup butter, chilled
  • 1 pinch flaky sea salt

Steps

Filling

  1. Add chopped fruit to a medium bowl and toss with sugar, lemon juice, cornstarch and salt.
  2. Pour into a ceramic or glass pie dish and set aside.

Strawberry Rhubarb Crumble

  1. Preheat oven to 375°F.
  2. Place flour, oats, walnuts, brown sugar and spices into a medium bowl and mix to combine.
  3. Cut chilled butter into pats and work into dry mix with your hands until fully incorporated.
  4. Crumble over the surface of the strawberry rhubarb filling, then sprinkle with a liberal pinch of flaky sea salt.
  5. Bake crumble for 55-65 minutes until crumble topping has browned and your fruit filling is bubbling all over. Let cool completely.

Ingredients

  • 4 cups rhubarb, chopped
  • 1 1/2 cups sugar
  • 2 tablespoons lemon juice
  • 3 cardamom pods
  • 1 vanilla bean

Steps

  1. Place all ingredients in a heavy-bottomed saucepan over medium heat.
  2. Stir until sugar is dissolved, about 5-7 minutes, then simmer on medium-low heat for about 10 minutes until compote is deep red in color and has a glossy sheen.
  3. Pour into a heatproof container to cool. Compote will keep refrigerated for about 1 week. When compote is cool, spoon over the crumble à la mode.