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strawberry rhubarb crumble

Classic Strawberry Rhubarb Crumble

Author: www.miasdailydish.com
A classic recipe for a traditional pairing of strawberries and rhubarb
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Ingredients

  • 2 1/2 C rhubarb sliced about 1/2" thick
  • 1 1/2 C strawberries quartered
  • 2/3 C sugar I like organic but plain old sugar is just fine
  • 2 Tbsp tapioca flour
  • 1 tsp balsamic vinegar
  • pinch of salt
  • 1 Tbsp hard butter cut into small pieces
  • Crumble topping recipe below
  • Ice cream or frozen yogurt optional, but not really!

For the crumble topping

  • 1 C all purpose flour
  • I C loosely packed brown sugar
  • 1/2 cup old fashioned not instant oats
  • 1/2 tsp cinnamon
  • pinch kosher salt
  • 8 Tbsp cold butter cut into small pieces

Instructions

  1. Preheat oven to 375°
  2. Butter an 8" square baking dish.

Prepare crumble mix

  1. Place all crumble ingredients, except for the butter, into a food processor and pulse several times to distribute the ingredients.
  2. Add butter cubes and pulse again until the mixture just begins to clump together. It should be around small pea sized.
  3. Set into fridge while you mix the fruit.

For the fruit

  1. Gently mix all ingredients except butter together in a medium bowl until the juices from the fruit have come out just enough to barely moisten all of the sugar.
  2. Pour into prepared dish and evenly distribute chunks of butter over top.
  3. Sprinkle crumble more or less evenly over the top of the fruit
  4. Bake for 40 minutes or until top is browned and fruit is bubbling at the sides of the dish
  5. Serve with ice cream or frozen yogurt

Recipe Notes

As I discovered, this crumble mix freezes very well so make extra for the next time you want to make one.