Strawberry Rhubarb Crumble

Name: Strawberry Rhubarb Crumble
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Ingredients: 2 cups quartered fresh strawberries; 2 cups sliced fresh or frozen rhubarb; 1/2 cup sugar; 1 tablespoon cornstarch; 2 teaspoons vanilla extract; 2/3 cup all-purpose flour; 1/2 cup packed brown sugar; 3 tablespoons sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/3 cup cold butter, cubed; Vanilla ice cream, optional

Total Time Prep: 15 min. Bake: 45 min.

Yield 6 servings

Test Kitchen Approved

Sweet, tart and easy, this strawberry rhubarb crumble recipe captures the essence of springtime in a dessert you can have in the oven in only 15 minutes.

Ingredients

2 cups quartered fresh strawberries
2 cups sliced fresh or frozen rhubarb
1/2 cup sugar
1 tablespoon cornstarch
2 teaspoons vanilla extract
2/3 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup cold butter, cubed
Vanilla ice cream, optional

Directions

Preheat oven to 375°. In a large bowl, combine strawberries, rhubarb, sugar, cornstarch and vanilla. Transfer to a greased 9-in. square baking dish. In a small bowl, combine flour, brown sugar, sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit.
Bake until filling is bubbly and topping is lightly browned, 45-50 minutes. Serve warm with ice cream if desired.

Nutrition Facts

1/2 cup: 335 calories, 11g fat (7g saturated fat), 27mg cholesterol, 188mg sodium, 59g carbohydrate (44g sugars, 2g fiber), 2g protein.

Strawberries and rhubarb combine to create the perfect balance of sweetness and tartness for this quick-to-assemble dessert. Pair it with a scoop of vanilla ice cream to create a fruity, creamy delight. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

Recipe Creator