Strawberry Rhubarb Crumble with Vanilla Ice Cream
A delightful dessert featuring sweet strawberries and tart rhubarb topped with a buttery crumble, served warm with a scoop of creamy vanilla ice cream.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (2 cups) strawberries, hulled and sliced
- (2 cups) rhubarb, chopped
- (3/4 cups) granulated sugar
- (1 tablespoon) cornstarch
- (1 tablespoon) lemon juice
- (1 teaspoon) vanilla extract
- (1 cup) all-purpose flour
- (1/2 cups) rolled oats
- (1/2 cups) brown sugar
- (1/2 teaspoons) cinnamon
- (1/2 cups) unsalted butter, melted
- Vanilla ice cream, for serving
Instructions
- 1
Preheat the oven to 350°F (175 °C).
- 2
In a mixing bowl, combine 2 cups strawberries and 2 cups rhubarb with 3/4 cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Mix well and set aside to macerate for 15 minutes.
- 3
In another bowl, mix 1 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon.
- 4
Pour in 1/2 cup melted unsalted butter and mix until crumbly.
- 5
Transfer the fruit mixture to a baking dish and spread evenly.
- 6
Sprinkle the crumble mixture over the fruit evenly.
- 7
Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the fruit is bubbling.
- 8
Remove from the oven and let cool for 10 minutes before serving.
- 9
Serve warm with a scoop of vanilla ice cream.
Recipe actions