Description
A sweet-tart dessert featuring fresh strawberries and tangy rhubarb under a golden, buttery crumble topping. Perfect for family dinners or casual gatherings.
Ingredients
Scale
- 4 cups strawberries, hulled and sliced
- 3 cups rhubarb, chopped into 1/2-inch pieces
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 cup all-purpose flour (½ for topping, ½ for fruit thickening)
- ½ cup rolled oats (optional)
- ½ cup butter, cold and cubed
- 1 tsp cinnamon (optional)
- ¼ tsp nutmeg (optional)
Instructions
- Preheat oven to 350°F (175°C). Toss strawberries and rhubarb with granulated sugar and ½ cup flour in a large bowl. Pour into greased 9×13-inch dish.
- Combine remaining flour, brown sugar, oats, butter, and spices in a bowl. Use fingers or pastry cutter to form coarse crumbs. Spread evenly over fruit.
- Bake 35–40 minutes until topping is golden and fruit is bubbling. Cool 10 minutes before serving. Serve with ice cream or whipped cream if desired.
Notes
- Can be made gluten-free using a GF flour blend.
- Freezes well for up to 2–3 months.
- Prep Time: 15 mins
- Cook Time: 35 mins
Nutrition
- Serving Size: 6