Strawberry Rhubarb Crumble
An easy & delicious dessert made from summer sweet strawberries & rhubarb. www.comfortandpeasant.com
Equipment
- 1 Pastry cutter optional
Ingredients
Filling
- 340 g (3/4 lb) rhubarb cut in 1" pieces
- 340 g (3/4 lb) fresh strawberries sliced in half or quartered if they are large
- 200 g (1 cup) granulated sugar
- 50 g (1/4 cup) white flour
- 4 g (1 tsp) pure vanilla extract
- 1.5 g (1/4 tsp) ground cardamom Optional
Topping
- 94 g (3/4 cup) white flour
- 94 g (3/4 cup) dark brown sugar
- 1.5 g (1/4 tsp) kosher salt
- 84 g (6 tbsp) butter cubed
Instructions
Filling
- Cut rhubarb into 1" pieces and half or quarter strawberries.
- Combine rhubarb, strawberries, sugar, flour, vanilla extract and cardamom in a medium sized bowl and mix well making sure that all the fruit is coated with the sugar/flour mixture.
Topping
- Combine the flour, brown sugar & salt together.
- Using a pastry cutter or your hands, mix in the butter until it forms pea size clumps.
Cooking Instructions
- Preheat oven to 375F.
- Pour filling into an 8" square (or 6 x 9" oval) ovenproof dish that's at least 2" deep.
- Spread topping evenly on top.
- Bake in a 375-degree oven for 35-40 minutes or until filling starts to bubble and the topping has browned.
- Allow to cool for 30 minutes before serving.
Notes
See the "How To Make This" & "Tips For Success" sections above the recipe for more detailed information on the process.