Ingredients
Scale
- 2 cups strawberries, quartered
- 2 cups rhubarb (about 3/4 pound), cleaned, ends trimmed, cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- 1/8 teaspoon coarse salt
- 3/4 cup all-purpose flour
- 1/3 cup packed brown sugar
- 3 tablespoons granulated sugar (for topping)
- 1 teaspoon cinnamon
- 1/8 teaspoon coarse salt (for topping)
- 6 tablespoons cold unsalted butter, cut into small pieces
- Ice cream or whipped cream for serving
Instructions
- Preheat the oven to 375°F and prepare a 9×9-inch baking dish with nonstick cooking spray.
- Toss strawberries and rhubarb with granulated sugar, cornstarch, and salt; pour into the baking dish.
- Mix flour, brown sugar, granulated sugar, cinnamon, and salt in a bowl; work in cold butter until clumps form.
- Sprinkle crumble topping over the fruit; place the dish on a foil-lined baking sheet to catch drips.
- Bake for about 45 minutes until golden brown and bubbly; let cool for 10-15 minutes before serving.
Notes
Ensure even coating of the fruit with dry ingredients for balanced flavor.
Consider adding chopped nuts to the topping for extra crunch.
Substitute rhubarb with other tart fruits if out of season.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 17
- Sodium: 160
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 2
- Cholesterol: 20