Depending on the seasonality of the year, there are several fruits that you can substitute in this Strawberry Rhubarb Crumble recipe. This strawberry and rhubarb crumble is a family favorite this time of year. Served warm with vanilla ice cream or frozen vanilla yogurt is simply delicious.
Preparation time: 20 minutes
Baking time: 30 – 35 minutes
- 3/4 cup (100g) rolled oats
- 3/4 cup (125g) white whole wheat flour
- 1/4 cup unsweetened shredded coconut
- 1/2 cup (100g) packed brown sugar
- 1/4 tsp salt
- 6 Tbsp (85g) unsalted butter, melted
- 1 1/2 cups unpeeled rhubarb, less than 2 stalks, rinsed and dried
- 1 1/2 cups washed, hulled, and diced strawberries
- 1/4 cup sugar (55g)
- 1Tbsp lemon juice
- 2 tsp water
- 2 tsp cornstarch
- 1/4 tsp ground ginger
- Preheat the oven to 375 degrees F (180 C) and grease an 8 by an 8-inch square baking pan.
- Place oats, flour, coconut, brown sugar, and salt. In a bowl and mix.
- Add the melted butter and stir until it is lumpy. Add a touch more flour if the mixture looks too wet.
- Put 1/3 of the crumble mixture aside.
- Put the rest of the crumble mixture into the prepared baking pan and press down evenly.
- In a 2-quart pan, add the rhubarb, strawberries, granulated sugar, lemon juice, ginger, cornstarch, and 2 teaspoons of water and mix well. Cook. Uncovered on medium-low heat for 5 minutes.
- Spread the fruit onto the prepared crumble base.
- Sprinkle the reserved crumble mixture over the warm fruit and bake for 30-35 minutes.
- Cut into squares, serve warm with frozen custard, or cool completely, and serve as a snack.
- Store leftovers in the refrigerator in a reusable container.
Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer