Strawberry and Rhubarb Crumble
photo by Tea Jenny
- Ready In:
- 3⁄4 cup all-purpose flour
- 2⁄3 cup plus 1/2 cup sugar
- 1 large pinch salt
- 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 1⁄2 cup old fashioned oats
- 1⁄2 cup husked hazelnuts, toasted, coarsely chopped
- 1⁄2 vanilla bean, split lengthwise
- 1 lb strawberry, hulled, halved (about 4 cups)
- 12 ounces rhubarb, ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces (preferably bright red)
- vanilla ice cream
- Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter; rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. (DO AHEAD: Topping can be made 1 day ahead.) Cover and chill.
- Preheat oven to 375°F
- Butter 11x7x2-inch glass baking dish.
- Place 1/2 cup sugar in large bowl.
- Scrape in seeds from vanilla bean; whisk to blend well.
- Add strawberries and rhubarb to sugar in bowl; toss to coat well.
- Scrape fruit filling into prepared baking dish.
- Sprinkle oat topping evenly over filling.
- Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes.
- Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.
Questions & Replies
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As a kid I used to love eating stalks of rhubarb raw, but never seemed to care for the strawberry/rhubarb pies that came my way! This dessert, however, is absolutely delicious! We really enjoyed the berry & 'barb combo, & I'll be making this again, for sure! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]
Hi, This was nice, I have never tried strawberries with rhubarb before but I have seen recipes for pies, but I liked the crumble idea better than pie. I wasn't disappointed, I had mine with a bit of cream. Adding the oats and nuts was a great idea, it makes it very crunchy and the juice from the berries makes it gooey underneath, lovely, just lovely. Thank you for posting. Made for ZWT#6 2010.
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