Strawberry Rhubarb Crumble
Perfect spring time dessert.
Equipment
- 1 pie plate
Ingredients
Fruit Filling
- 1 pound rhubarb diced
- 1 pound strawberries sliced
- ½ cup sugar
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 1 ½ tablespoons cornstarch
- ¼ teaspoon flaky salt
Crumble Topping
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- ½ teaspoon flaky salt
- ¼ teaspoon cardamom or cinnamon
- 6 tablespoons unsalted butter melted
- ½ cup chopped pecans or almonds optional
Instructions
- Heat oven to 375F.
Fruit Filling
- In a large bowl, toss rhubarb, strawberries, sugar, orange juice, zest, cornstarch and salt. Let stand while preparing the crumble.
Crumble Topping
- In another bowl, combine flour, brown sugar, salt and cardamon or cinnamon until well mixed.
- Stir in melted butter forming clumps. Stir in nuts, if desired.
Assembly
- Toss fruit mixture again making sure cornstarch has dissolved in juices. Pour into a 9 to10-inch pie dish or square baking pan.
- Top with crumble mixture.
- Bake for 40 minutes or until fruit is bubbling and top is brown.
- The mixture will thicken as it cools. Serve warm with ice cream.
Notes
1. Place baking dish on a foil lined rimmed baking sheet to prevent spills.
2. Cover top with foil if browning too quickly.
3. Serve with vanilla ice cream or sweetened whipped cream.
Nutrition
Serving: 1servingCalories: 313kcalCarbohydrates: 48gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 23mgSodium: 8mgPotassium: 322mgFiber: 3gSugar: 30gVitamin A: 340IUVitamin C: 40mgCalcium: 79mgIron: 1mg
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