Fresh Strawberry rhubarb crisp is the best summer desert. Fresh juicy strawberries, tart rhubarb topped with a crumbly oat topping. My mouth is already watering!
June in the Canadian prairies can only mean one thing. Fresh Rhubarb and fresh strawberries. Its even better when its right from your own garden!
Summer is my favorite time of year for baking various fruit crumbles with the bountiful amounts of ripening fruit. This Strawberry rhubarb crumble is so easy to put together which means you will have more time to spend outside. Because lets face it; if you live in the Canadian prairies the summers are short so you want to soak up as much time as you can outside.
It’s so hard not to dive right into the sweet bubbly dish right out of the oven as the scent of sweet strawberries and rhubarb and brown sugar fills the air. But listen to me when I tell you to let it cool just a tad and then top it with a nice dollop of vanilla ice cream. ohhh when that ice cream starts to melt and swirls into the crumble! is there anything more nostalgic?!
How to make Strawberry Rhubarb Crumble
1. Preheat oven to 350F. Prepare a 8×8 baking dish by lightly greasing it with butter, or lightly spray with cooking spray. I used my go to glass Pyrex dish. Set aside.
2. In a large bowl, combine sliced rhubarb; you can use fresh or frozen. no need to thaw if you are using frozen. Slices strawberries, (fresh or frozen. again..no need to thaw) granulated sugar, cinnamon an corn starch. Toss to combine.
3. Next, Go ahead and spoon that beautiful fruit mixture into your prepared pan. As you prepare the crumb topping the sugar will cause the fruit to release its juices.
4. To make the crumble; combine the flour, baking powder, and salt. Cut in 4 tbsp of cold butter. I use a pastry cutter, however two butter knives or forks work equally as well. Mix in the brown sugar, and oats.
5. Sprinkle the crumb topping over the fruit topping.
6. Bake at 350F for 40-50 minutes. The crumble topping will start to brown, and the fruit filling will be nice and bubbly. Remove from oven and let cool slightly. Serve warm with vanilla ice cream or serve cooled.
Strawberry Rhubarb Crumble
Prep Time 15 min |
Cook time 40 min |
Yield 8 jars
INGREDIENTS
- 3 cups sliced fresh or frozen rhubarb (cut into 1/2″ pieces”
- 1 1/2cup sliced strawberries
- 1/3 cup granulated sugar
- 1/2 tsp cinnamon
- 1/2 tbsp. cornstarch
- 1/2 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 tbsp cold butter
- 2/3 cup packed brown sugar
- 2/3 cup old fashioned rolled oats
DIRECTIONS
- preheat oven to 350F and lightly grease an 8×8 baking dish
- In a large bowl, combine rhubarb, strawberries, granulated sugar, cinnamon and cornstarch. toss to combine and spoon into the bottom of the prepared baking dish. set aside.
- In a medium bowl, combine flour, baking powder, salt. cut in butter until it resembles course crumbs. Stir in the brown sugar, and oats. sprinkle over rhubarb mixture.
- Bake at 350F for 40-50 minutes until lightly browned and rhubarb mixture is bubbly.
- Serve warm or cooled with a scoop of ice cream if desired.
How to store strawberry Rhubarb Crumble
If you have any left overs, store your strawberry rhubarb crumble in an air tight container. It will keep in the refrigerator for a couple of days.
Prairie Sweets & Eats 