Rhubarb and Strawberry Crumble with Oat Topping

Name: Rhubarb and Strawberry Crumble with Oat Topping
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 1 lb Fresh rhubarb, trimmed and cut into 1/2-inch pieces; 1 lb Fresh strawberries, hulled and quartered; 1/2 cup Granulated sugar (adjust to taste); 2 tbsp All-purpose flour (or cornstarch for GF option); 1 tsp Vanilla extract; 1/2 cup All-purpose flour; 1/2 cup Rolled oats (old-fashioned); 1/2 cup Packed light brown sugar; 1/2 tsp Ground cinnamon; 1/4 tsp Salt; 1/2 cup (1 stick) Unsalted butter, cold and cubed

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Embrace the first fresh flavors of spring with this irresistible Rhubarb and Strawberry Crumble. The vibrant, tangy rhubarb pairs beautifully with the sweet juiciness of strawberries, creating a compelling fruit filling. Topped with a golden, crumbly mixture of oats, flour, butter, and brown sugar, this dessert offers a wonderful contrast in textures and a comforting aroma. It's an easy-to-make treat perfect for family gatherings or a cozy evening indulgence.

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Rhubarb and Strawberry Crumble with Oat Topping

Prep Time20 min

Cook Time40 min

Servings6 servings

DifficultyEasy

Equipment

8x8 or 9x9 inch baking dishLarge mixing bowlsPastry blender (optional)Baking sheet

Instructions

1
Preheat oven to 375°F (190°C). Lightly grease an 8x8 or 9x9 inch baking dish.
2
In a large bowl, combine the cut rhubarb and strawberries. Add granulated sugar, 2 tablespoons flour (or cornstarch), and vanilla extract. Toss gently until the fruit is evenly coated. Pour the fruit mixture into the prepared baking dish and spread evenly.
3
In a separate medium bowl, combine the 1/2 cup flour, rolled oats, brown sugar, cinnamon, and salt for the topping. Add the cold, cubed butter.
4
Using your fingertips or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Do not overmix.
5
Evenly sprinkle the oat crumble topping over the fruit mixture in the baking dish. Place the dish on a baking sheet (to catch any potential overflow).
6
Bake for 35-45 minutes, or until the topping is golden brown and the fruit filling is bubbling thickly. Let cool for at least 15-20 minutes before serving warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition

Calories420 kcal

Protein4g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I use frozen rhubarb and strawberries?

Yes, you can use frozen fruit. Do not thaw them before mixing with sugar and flour. You might need to add a few extra minutes to the baking time, and the filling might be a little more liquidy, but it will still be delicious.

How can I make this crumble gluten-free?

For a gluten-free version, use gluten-free all-purpose flour in both the fruit filling (or cornstarch) and the oat topping. Ensure your rolled oats are certified gluten-free.

Is this crumble best served warm or cold?

This crumble is absolutely delicious served warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream, as the warm fruit and crisp topping create a wonderful contrast. It's also enjoyable at room temperature.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.