Strawberry and Rhubarb Crumble Recipe

Rhubarb is finally available here in California and my favorite way to enjoy it is with this Strawberry and Rhubarb crumble recipe. I love the mix of strawberries and rhubarb. The acidity of the rhubarb is nicely balanced by the sweetness of the strawberry. The crumble on top just perfects it all making it a great dessert for everyone to enjoy. And it is so easy and quick to prepare.

Be careful, they are addictive!

I love eating my Strawberry and Rhubarb crumble warm, almost out of the oven. I find crumbles in general to be a little addictive, and these little guys were all gone in less than 2 days (just so you know, we are a household of two only, no hungry teenagers here :D)

Ingredients for the Strawberry and Rhubarb crumble

What I love about this recipe is that it really doesn’t require much. They are also super easy to make. As with every recipe though, make sure to use quality ingredients. It really matters when it comes to the final result. The simpler the recipe is, the more important it is to use quality ingredients.

Strawberries and Rhubarb: get fresh fruits. Always use them in season too to get the best flavors.

Butter: the base of a good crumble is the butter, so try to use a good quality butter when making crumbles. It will be worth it. I also use salted butter here as it helps deepen the flavor.

Sugar: this recipe calls for both regular sugar (for the filling) and brown sugar (for the crumble). As with all my recipes, the amount of sugar is really down to a minimum. So don’t worry about your summer body, I have just the right amount for you.

Flour: I use all purpose flour for my crumble

Almond Powder: I love adding almond powder in my recipes. It gives a nutty flavor and more texture to the crumble. When preparing a dough for a tart, you can also replace a part f the flour by the almond powder.

Rose Water: you can add a tablespoon of rose water in the filling to balance the acidity of the rhubarb. It also helps create a better flavor without adding too much sugar.

Tips for the best Strawberry and Rhubarb crumble

This recipe is very basic and there is no way you can mess up with it. But here are a few tips to make sure you get the best Strawberry and Rhubarb crumble possible:

Do not overwork the crumble. Gently mix with the tips of your fingers to create a crumbly texture (that’s what you want! You don’t want to have a nice ball of dough this time)

 To add more texture to your crumble, you can also add 10 g of sliced almonds. On top of the crumble.

Do not add all the juice from your strawberry and rhubarb mix or it will be too watery.

Try not to overbake as the crumble will be too dry. Bake for about 25 to 30 min (depending on oven). Your crumble should be just golden brown.

As said above, I like replacing part of the flour in my recipe by almond powder. If you don’t have any or want a more economic recipe (almond powder can be a bit pricy) you can replace the almond powder by the same amount of flour.

The recipe is below, I hope you’ll enjoy it!

Strawberry and Rhubarb Crumble Recipe

Course: Dessert
Keyword: Crumble, Rhubarb, Strawberry

Ingredients

For the filling

  • 500 g strawberries
  • 500 g rhubarb
  • 1 tbsp rose water
  • 100 g sugar

For the crumble

  • 125 g flour
  • 150 g salted butter room temperature
  • 100 g brown sugar
  • 100 g almond powder

Instructions

  • Preheat oven to 356F.
  • In a mixing bowl, mix with the tips of your fingers the flour, almond powder, butter and sugar until it forms small clumps (sand-like texture). Refrigerate while preparing the filling.
  • Peel and chop rhubarb in about 1-inch pieces. Cover with the sugar. Keep aside for about 30 minutes (it will help remove some of the acidity). Chop strawberries and add to the rhubarb. Add the rose water here if you want.
  • Toss the fruits in the baking dish of your choice (you can make a big one or individual portions) and avoid adding all the juice (strawberries will give away more juice while baking).
  • Cover the fruits with the crumble.
  • Bake for 25 to 30 min. Best eaten warm out of the oven.
  • For extra yumminess, add a spoon of crème fraiche on top of the crumble right before serving.

 Did you make this recipe? Share it on Instagram and tag @eat.and.live.happy. I can’t wait to see your creations!

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