Strawberry And Rhubarb Crumble
This delightful Strawberry Rhubarb Crisp recipe combines the tartness of rhubarb with the sweetness of strawberries, creating a harmonious blend of flavors in every bite. A buttery oat topping adds a delightful crunch to the bubbling fruit filling. Whether served in a large dish to share or in individual ramekins, this dessert is sure to impress your family and friends. Enjoy it warm or at room temperature for a comforting treat that captures the essence of the season.
— Constant Cookbook
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp. fine sea salt
- 16 Tbs. (2 sticks) cold unsalted butter, cut into 1-inch cubes
- 1 cup rolled oats
- 2 lb. rhubarb, strings removed, stalks cut diagonally into 1/2-inch-thick slices
- 4 pints strawberries, sliced
Instructions
- Preheat an oven to 375°F.
- In a food processor, pulse together 1 1/2 cups of the flour, 3/4 cup of the sugar and the salt until combined. Add the butter and pulse until the mixture resembles coarse bread crumbs. Add the oats and pulse to combine. Transfer to a bowl.
- In another bowl, stir together the rhubarb, strawberries, the remaining 1/4 cup flour and the remaining 3/4 cup sugar.
- Spread the fruit filling in a 9-by-13-inch baking dish. Using your fingers, press the topping into large clumps and scatter it over the fruit. Bake until the fruit is bubbling and the topping is golden and crisp, about 1 hour. Alternatively, divide the fruit and topping among eight 1/2-cup ramekins and bake for 30 minutes. Serve warm or at room temperature. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>Cooking for Friends,</i> by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
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