Strawberry Rhubarb Crumble Dessert (Print version)

A warm crumble featuring juicy strawberries, tart rhubarb, and a golden oat topping served with vanilla ice cream.

# Ingredient List:

→ Fruit Filling

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

→ Crumble Topping

07 - 1 cup all-purpose flour
08 - 1/2 cup rolled oats
09 - 2/3 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 - 1 pint high-quality vanilla ice cream

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9-inch baking dish with butter or cooking spray.
02 - Combine strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice in a large bowl. Toss until fruit is evenly coated. Transfer mixture to the prepared baking dish.
03 - Whisk together flour, oats, brown sugar, cinnamon, and salt in a separate bowl. Add cold butter cubes and work into the dry ingredients using your fingertips or a pastry blender until coarse crumbs form.
04 - Sprinkle the crumble topping evenly over the fruit mixture, covering completely.
05 - Bake for 35-40 minutes until the topping is golden brown and the fruit filling is bubbling around the edges.
06 - Let cool for 10-15 minutes to allow the filling to set. Spoon into bowls and top each serving with a scoop of vanilla ice cream.

# Expert Advice:

01 -
  • The contrast between hot, bubbling fruit and cold vanilla ice cream creates that perfect temperature dance that makes summer desserts unforgettable
  • This recipe somehow feels fancy enough for dinner guests but comes together in under twenty minutes of actual hands on time
02 -
  • I once skipped the cornstarch thinking it wasn't important and ended up with fruit soup instead of a proper crumble
  • Cold butter is non negotiable here, room temperature butter melts too fast and you'll lose that crumbly texture completely
03 -
  • Place a baking sheet on the rack below your crumble to catch any fruit juices that might bubble over and save your oven from a mess
  • Sprinkle a tablespoon of sugar over the topping during the last five minutes of baking for extra crunch and caramelization
04 -
  • Rubbing butter into the flour with your hands gives you better control over texture than using a food processor
  • If your rhubarb stalks are particularly thick peel them like you would celery to remove any tough strings

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