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There’s something undeniably comforting about a warm, bubbling fruit crumble fresh from the oven. Among the many variations, the Strawberry Rhubarb Crumble stands out as a timeless favorite. This delightful dessert marries the sweetness of ripe strawberries with the tartness of rhubarb, all beneath a golden, buttery topping.
Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding. Let’s dive into why this crumble deserves a spot in your dessert repertoire.
Why Make This Strawberry Rhubarb Crumble?
1. Flavor Harmony
The combination of sweet strawberries and tart rhubarb creates a balanced flavor profile that’s both refreshing and indulgent. The crumble topping adds a delightful crunch, making each bite a textural delight.
2. Seasonal Delight
Strawberries and rhubarb are typically in season during late spring and early summer. Using fresh, seasonal produce not only enhances the flavor but also supports local agriculture.
3. Versatility
This crumble is perfect for various occasions—be it a casual family dinner, a picnic, or a festive gathering. Serve it warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream.
4. Ease of Preparation
Unlike pies, which require precise crust-making, crumbles are more forgiving and quicker to assemble. This makes them an excellent choice for impromptu desserts.
5. Nutritional Benefits
Rhubarb is a good source of vitamin K and fiber, while strawberries provide vitamin C and antioxidants. Together, they make a dessert that’s not only tasty but also offers some nutritional value.
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Ingredients List
For the Filling:
3 cups fresh strawberries, hulled and quartered
3 cups fresh rhubarb, chopped into ½-inch pieces
¾ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice
For the Crumble Topping:
1 cup all-purpose flour
½ cup rolled oats
½ cup brown sugar, packed
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup unsalted butter, meltedbonappetit.com
Note: For a vegan version, substitute butter with coconut oil or a plant-based margarine.
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a similar-sized ovenproof dish.
2. Prepare the Filling
In a large mixing bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss until the fruit is well-coated. Transfer the mixture to the prepared baking dish, spreading it evenly.
3. Make the Crumble Topping
In another bowl, mix the flour, rolled oats, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture forms coarse crumbs.
4. Assemble the Crumble
Sprinkle the crumble topping evenly over the fruit mixture, ensuring full coverage.
5. Bake
Place the dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbling.
6. Cool and Serve
Allow the crumble to cool for at least 15 minutes before serving. This helps the filling set and enhances the flavors.
Craving more delightful desserts? The Plant-Based Cookbook – 200 Vegan Recipes offers a variety of sweet treats that are both delicious and nutritious.
Tips and Substitutions
Fruit Variations: Feel free to add other berries like blueberries or raspberries for added flavor complexity.
Sweetness Adjustment: Depending on the tartness of your rhubarb, you may want to adjust the sugar quantity to suit your taste.
Gluten-Free Option: Use gluten-free flour and certified gluten-free oats to make this dessert suitable for those with gluten sensitivities.
Vegan Adaptation: Replace butter with coconut oil or a vegan butter alternative to make the crumble entirely plant-based.
Add Nuts: Incorporate chopped nuts like almonds or pecans into the topping for added crunch and flavor.
Recipe Variations
1. Strawberry Rhubarb Crisp
Similar to a crumble but with a topping that includes nuts and sometimes spices like nutmeg or ginger for added warmth.
2. Mini Crumbles
Prepare the crumble in individual ramekins for personalized servings—perfect for dinner parties or portion control.
3. Strawberry Rhubarb Pie
Use the same filling in a pie crust for a more traditional dessert.
4. Oatmeal Topping
Increase the oats in the topping for a chewier texture and a boost in fiber.
For more innovative dessert ideas, explore the Plant-Based Cookbook – 200 Vegan Recipes. It’s packed with inspiration for every palate.
Nutritional Information (Per Serving)
Calories: Approximately 332
Total Fat: 14g
Saturated Fat: 6g
Carbohydrates: 49g
Sugars: 32g
Fiber: 3g
Protein: 4g
Sodium: 81mg
Cholesterol: 23mg
Note: Nutritional values are approximate and can vary based on specific ingredients used.
Interested in more health-conscious recipes? The Plant-Based Cookbook – 200 Vegan Recipes provides detailed nutritional information to help you make informed choices.
Storage and Serving Suggestions
Storage
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: The crumble can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the oven at 350°F (175°C) until heated through.
Serving
Warm: Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Cold: Enjoy chilled, perhaps with a spoonful of Greek yogurt for a tangy contrast.
Breakfast Twist: Pair with plain yogurt and a sprinkle of granola for a delightful breakfast treat.
For more serving ideas and meal inspirations, the Plant-Based Cookbook – 200 Vegan Recipes is an excellent resource.
Common Questions
Can I use frozen fruit?
Yes, both strawberries and rhubarb can be used from frozen. There’s no need to thaw them beforehand, but you may need to extend the baking time slightly to account for the extra moisture.
Is it possible to make this dessert ahead of time?
Absolutely. You can prepare the filling and topping separately, store them in the refrigerator, and assemble just before baking. Alternatively, bake the entire crumble and reheat before serving.
How can I make this dessert healthier?
Reduce the sugar content or use natural sweeteners like honey or maple syrup. Incorporating whole wheat flour and adding nuts or seeds can also boost the nutritional profile.
What if I don’t have rhubarb?
If rhubarb is unavailable, you can substitute it with other tart fruits like cranberries or green apples to achieve a similar flavor balance.
The Strawberry Rhubarb Crumble is a timeless dessert that perfectly balances sweet and tart flavors, making it a delightful treat for any occasion. Its simplicity in preparation, combined with the rich, comforting taste, ensures it remains a favorite among both novice and experienced bakers.
Whether you’re serving it warm with a scoop of vanilla ice cream or enjoying it cold the next day, this crumble offers versatility and satisfaction in every bite. Its adaptability allows for various substitutions and additions, catering to diverse dietary preferences and seasonal fruit availabilities.
For more tips and tricks on healthy baking, don’t miss the Plant-Based Cookbook – 200 Vegan Recipes. It’s filled with expert advice and delicious recipes.
