Strawberry Rhubarb
Crumble Recipe

Delicious Homemade
Rhubarb Dessert Crumble

This Strawberry Rhubarb Crumble Recipe makes a delightful rhubarb dessert, and it's easy too!

Fruit crumbles offer much the same satisfaction as fruit pies...with much less time and effort spent on preparing it!

Use fresh OR frozen rhubarb for this recipe!

Fruit crumbles are usually lower in fat, and contain fewer calories than pie. I find in our home, that Rhubarb Crumbles are desserts that have everyone asking for seconds!

Ingredients

Note - You can use fresh or frozen rhubarb for this recipe.

If you are using frozen rhubarb, thaw it first, in a sieve, over a bowl, and discard the excess liquid.

FOR THE TOPPING

1/3 cup sliced almonds
1/3 cup all-purpose flour
1/3 cup lightly packed brown sugar
1/8 tsp. salt
3 tbsp. cold butter

FOR THE FILLING

Note - You can also make this recipe with 2 cups chopped rhubarb and 2 cups halved or quartered strawberries.

4 cups chopped fresh or frozen rhubarb
1 cup halved or quartered strawberries
2 1/2 tbsp. all-purpose flour
2 tbsp. brown sugar
2 tbsp. granulated sugar
1 tbsp. lemon juice

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Directions

FOR THE TOPPING

Spread the slice almonds on a cookie baking sheet, and place in a 350° F oven for about 1 or 2 minutes, or until golden. DO NOT allow them to brown too much...this process goes very quickly...so watch them!

In a medium size bowl, combine the almonds, flour, brown sugar, and the salt.

Divide the butter into small pieces, and add them to the flour mixture. Using, your fingers, crumble the mixture, until it resembles coarse crumbs.

FOR THE FILLING

In a large bowl, combine the flour, brown sugar and the granulated sugar, and stir to combine.

Add the prepared rhubarb and strawberries to the mixture, gently toss to coat, add the lemon juice, and gently toss again.

Transfer fruit to a greased 6-cup (1.5 litre) baking dish. (I like to use a round dish).

Sprinkle the topping mixture over the rhubarb and strawberries.

Bake at 350° F for about 40 - 50 minutes, or until fruit begins to bubble, and topping is a golden brown.

NOTE - if the top is browning too quickly, cover with aluminum foil half-way through baking time.

Serve this strawberry rhubarb crumble warm or cold with ice cream, whipped cream, or whipped dessert topping. Or, serve plain.

Makes 4 - 6 servings.

Enjoy!

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Good to the last crumb!

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TOP of Strawberry Rhubarb Crumble

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