Strawberry Rhubarb Crumble

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Author: Hello Ani

Sweet juicy strawberries and rhubarb are baked into a jammy filling topped with a buttery vanilla oat crumble. This delicious fruit crisp comes together in minutes. Serve warm with a scoop of vanilla ice cream. Perfect also for breakfast with greek vanilla yoghurt!

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US Customary - Metric

Ingredients

For the Filling:

1 lbs Strawberries washed, hulled, and cut in half
6 medium sized stalks Rhubarb (or 3 large stalks - peeled & cut into 1 inch slices)
2 tablespoon lemon juice
½ cup sugar
1 Vanilla pod - deseeded (alternatively, use 1 tsps vanilla extract)
2 tablespoon cornstarch

For the Crumble Topping:

½ cup rolled oats (Quick Oats are fine)
1 cup all purpose flour
½ cup sugar
½ cup butter - unsalted, melted
1 teaspoon cinnamon - alternatively use vanilla extract

Instructions

Preheat oven to 350 °F
1. In a large bowl, combine rhubarb and strawberries with lemon juice, sugar, vanilla, and cornstarch. Stir, then set aside to allow fruit to release juices.
2. In another large bowl, combine flour, oats, sugar, and cinnamom. Add melted butter and stir until well combined. Knead some together with your hands to form clumps.
3. Add Fruit Filling to a lightly (with butter creased) baking pan. My pan measures 11x 8 inch( 23x28 cm). Sprinkle streusel topping over the fruits.
4. Bake for 25 to 30 minutes until the fruit is bubbling and the topping is light golden brown. Cool slightly. Serve warm with vanilla ice cream. Perfect for breakfast the next morning with greek vanilla yoghurt. Enjoy!

Nutrition

COURSE: Breakfast, Cake, Dessert

CUISINE: American

KEYWORD: Erdbeer Crumble Rezept, Erdbeer rabarber crumble rezept, Strawberry Crisp Recipe, Strawberry Rhubarb Crumble, Strawberry Rhubarb Crumble recipe

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