Strawberry Rhubarb Crumble Vanilla (Print version)

Juicy strawberries and rhubarb with a buttery oat topping, served warm with vanilla ice cream.

# Ingredient List:

→ Fruit Filling

01 - 3 cups fresh strawberries, hulled and halved
02 - 2 cups rhubarb, cut into 1/2 inch pieces
03 - 1/2 cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 teaspoon vanilla extract
06 - Zest of 1 lemon

→ Crumble Topping

07 - 1 cup all-purpose flour
08 - 1 cup rolled oats
09 - 1/2 cup light brown sugar, packed
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1/2 cup unsalted butter, cold and cubed

→ To Serve

13 - 4 cups good-quality vanilla ice cream

# How To Make It:

01 - Preheat the oven to 350°F.
02 - In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon zest. Toss well until fruit is evenly coated.
03 - Transfer the fruit mixture to a lightly greased 9-inch baking dish, spreading evenly.
04 - In a separate bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Add cold butter cubes and use fingertips or a pastry blender to rub butter into dry ingredients until coarse crumbs form.
05 - Evenly sprinkle the crumble topping over the fruit mixture, covering completely.
06 - Bake for 35 to 40 minutes until the topping is golden brown and fruit filling is bubbling at the edges.
07 - Let cool for 10 minutes to allow filling to set. Serve warm with generous scoops of vanilla ice cream.

# Expert Advice:

01 -
  • The magic happens when tart rhubarb and sweet strawberries create this perfect balance that makes your taste buds wake up and pay attention
  • You get all the glory of a homemade fruit dessert with zero stress about pastry dough or fancy techniques
02 -
  • Cold butter is non-negotiable for crumble topping because warm butter just melts into the oats instead of creating those crispy buttery bits we all want
  • The fruit will look like too much for your baking dish but it cooks down significantly, so trust the process and dont downsize
  • That bubbling you see at the edges is your signal that the cornstarch has worked its magic and thickened everything properly
03 -
  • Rubbing butter into the topping with your hands gives you the best texture control and helps you notice when those crumbs are the right size
  • Put a baking sheet on the rack below your crumble to catch any sugary overflow that might burn onto your oven floor

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