Thursday, May 18, 2017

strawberry rhubarb crumble

I love making my fresh peach crumble and wanted to recreate that dessert with my boyfriend's favorite fruit filling - strawberry rhubarb! He prefers his rhubarb desserts to be more on the tart side, so this recipe was created with that in mind. Modifying the recipe is pretty simple and the ingredients can be doubled for a 9x13 inch baking dish. Let me know if you have any questions and if you try this recipe, please share your results with me! Printer friendly recipe is at the bottom of the post.

INGREDIENTS
For the filling:
3 c strawberries
3 c rhubarb
1/4 c light brown sugar
1 tsp orange zest
1/4 tsp cinnamon
1/4 c orange juice
2 tsp cornstarch

For the topping:
3/4 c all-purpose flour
1/2 c granulated sugar
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 egg, lightly beaten
1 tsp vanilla extract
1/2 c butter, melted and cooled
(optional) 1/4 c slivered almonds, toasted
(optional) vanilla ice cream foà la mode

INSTRUCTIONS
1. Preheat oven to 375 degrees.
2. For the fruit, toss the strawberries, rhubarb, brown sugar, orange zest, and cinnamon together in a large bowl.
3. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit.
4. Let sit for 15 minutes and then pour the mixture into a greased 8x8 inch baking dish.
5. In the meantime, get the topping together. Combine flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt in a bowl.
6. In a separate bowl, lightly beat one egg and mix in vanilla extract. Stir egg into flour mixture until it resembles coarse crumbs. Toasted slivered almonds can be mixed in for more crunch. Crumble on top of strawberry and rhubarb mixture.
7. Pour butter evenly over the topping.
8. Bake for 45 minutes or until golden brown. Best served warm with ice cream or served cold with Cool Whip.























Tag me (@nowandjenn) in your photos if you tried this recipe!

xo,
jenn
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print recipe

Strawberry Rhubarb Crumble
A childhood favorite. Good balance of sweet and tart. Best served à la mode.
Ingredients
  • 3 cups strawberries
  • 3 cups rhubarb
  • 1/4 cup light brown sugar
  • 1 teaspoon orange zest
  • 1/4 teaspoon cinnamon
  • 1/4 cup orange juice
  • 2 teaspoons cornstarch
  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, melted and cooled
  • (optional) 1/4 cup slivered almonds, toasted
  • (optional) vanilla ice cream for à la mode
Instructions
1. Preheat oven to 375 degrees.2. For the fruit, toss the strawberries, rhubarb, 1/4 cup brown sugar, orange zest, and cinnamon together in a large bowl.3. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit.4. Let sit for 15 minutes and then pour the mixture into a greased 8x8 inch baking dish.5. In the meantime, get the topping together. Combine flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt in a bowl.6. In a separate bowl, lightly beat one egg and mix in vanilla extract. Stir egg into flour mixture until it resembles coarse crumbs. Toasted slivered almonds can be mixed in for more crunch. Crumble on top of strawberry and rhubarb mixture.7. Pour butter evenly over the topping.8. Bake for 45-50 minutes or until golden brown. Best served warm with ice cream.
Details
Prep time: Cook time: Total time: Yield: 6-8 servings