Name: Strawberry Rhubarb Crumble
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6 servings
Cuisine: American

From the Cook

1/6

Warning0 allergens identified

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Preheat oven to 375°F.

Place the first 5 crumble topping ingredients into a bowl and combine.

Add the cold butter to the dry ingredients and crumble with your hands to form small pea-size clumps.

To prepare the filling, toss all the filling ingredients in a bowl until coated then place in an oil sprayed 9-inch pie dish or an 8×8 baking dish.

Crumble the topping on top of the filling, place dish on a foil lined baking sheet and bake for 40-45 minutes until golden.

Cool and serve on its own or topped with vanilla ice cream or whipped cream.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Pre-macerate Your Rhubarb 🍓
Toss rhubarb with lemon juice and sugar 30 minutes before baking to soften its fibers and reduce excess moisture, preventing a soggy crumble bottom while intensifying its tart flavor.
Chill Your Crumble Topping ❄️
Keep butter, flour, and oat mixture in the refrigerator until ready to use, then distribute cold clumps over fruit for a superior crumbly texture instead of a dense, cake-like topping.
Toast Your Oats First 🌾
Lightly toast old-fashioned oats in a dry skillet for 2-3 minutes before mixing into the crumble topping to deepen their nutty flavor and add complexity to your dessert.
Balance Tartness with Zest 🍋
Use both lemon juice and zest in the fruit filling to brighten the rhubarb's sourness while adding aromatic oils that enhance the overall flavor profile without additional sweetness.
Test for Golden Perfection 🎯
Bake until the crumble topping is deep golden brown (not just light tan) and fruit juices bubble around the edges, ensuring the oats are crispy throughout and fruit is perfectly cooked.