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Ingredients
Scale
- 1 lb (450 g) fresh rhubarb, chopped
- ⅔ cup (100 g) fresh strawberries, hulled and halved
- ¾ cup (200 g) frozen mixed berries (optional)
- 2 tablespoons fresh ginger, grated
- 1 orange (zest and juice)
- ¼ cup (30 g) all-purpose flour
- ¾ cup (100 g) granulated sugar
- 1¾ cups (225 g) all-purpose flour
- 1 cup (225 g) cold butter, cubed
- 1½ cups (125 g) old-fashioned rolled oats
- ¾ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1 teaspoon ground ginger
Instructions
- Preheat oven to 350ºF (160ºC fan or 180ºC conventional).
- Prepare the rhubarb mixture by combining chopped rhubarb, optional frozen fruit, grated ginger, orange juice, orange zest, ¼ cup flour, and ¾ cup sugar in a bowl.
- Fold in halved strawberries.
- Transfer the fruit mixture to a baking dish.
- Make the crumble topping by pulsing 1¾ cups flour, butter, oats, ¾ cup sugar, ½ cup brown sugar, and ground ginger until it resembles chunky breadcrumbs.
- Spread the topping over the fruit mixture and bake for 25-30 minutes until golden brown.
- Let cool for 5 minutes before serving.
Notes
Ensure rhubarb is fresh for the best flavor.
Adjust sugar based on rhubarb tartness.
For a crunchier topping, bake longer, watching to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 24
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 51
- Fiber: 3
- Protein: 3
- Cholesterol: 35