This Strawberry Rhubarb Crumble highlights the tartness of rhubarb and the sweetness of strawberries with lemon juice and zest, letting the flavors of Summer shine through. Topped with a generous amount of cinnamon sugar crumble for all the streusel lovers out there!
If rhubarb is green, peel it. Chop off any parts containing leaves, those are poisonous. Chop rhubarb in about ¼ inch pieces. If the stalks are large, slice them in half longways before chopping.
Wash, hull and dry strawberries. Dice into pieces just slightly larger than the rhubarb.
In a medium mixing bowl, combine rhubarb, strawberries, ⅓ cup sugar, lemon juice and lemon zest. Mix to coat fruit evenly. Spoon into a shallow 1 ½ quart casserole dish.
In a separate bowl, whisk together flour, remaining ½ cup sugar, cinnamon and salt. Cut in the butter with a pastry blender until the mixture comes together and is crumbly and homogenous. There should be no visible pieces of butter left. It should be clumpy. You can also do this in a food processor or stand mixer. Sprinkle evenly over fruit mixture.
Bake at 350° for about 50 minutes or until the mixture is hot and bubbly.
Serve with vanilla ice cream. Or caramel.
Video
Notes
Let’s get into it like a PROFESSIONAL CHEF:
Presentation - Bonus points for a mound ofvanilla bean ice cream or a generous spoonful ofvanilla bean anglaise. The vanilla beans draw out the citrus notes in the crumble and the cream just pulls everything together. Flavor Tips - Taste your fruit, or at least the strawberries. It is a strawberry rhubarb crumble after all. You might want more or less sugar depending on the ripeness of the berries. I like to mix and then taste to get a real indication of how the flavors will meld.Technique - More is more when it comes to crumble topping. The beauty of this recipe is that it allows for some to sink in and absorb some of the fruit juices and some to stay on top and get nice and crispy. Don’t Undercook, allow the juices to get thick and bubbly. Nothing bad happens from a little caramelization. Helpful Tools - I use a pastry blender to make my butter topping crumbly, homogenous, and clumpy. But, you could also do this in a food processor or stand mixer if you so choose.Variations - I use my Grandmother’s cinnamon crumble topping, but you could use different spices in cinnamon’s stead if you prefer. You could also substitute the strawberries for raspberries, like I do in my Raspberry Rhubarb Crumble!Storage - Store baked crumble in a covered dish at room temperature or tightly wrapped in the refrigerator or freezer. Baked crumble will keep for 3 days at room temperature, 10 days in the refrigerator or up to 3 months tightly wrapped in the freezer. The crumble topping can be made in advance and refrigerated for 7 days or frozen for up to one month.