Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble Recipe - Delicious and Easy-to-Make

Region / culture: USA | Servings: 6

Introduction

History

The combination of strawberries and rhubarb in desserts dates back to the 19th century in America. Rhubarb was a popular ingredient in pies and crumbles due to its tart flavor, while strawberries added a touch of sweetness. The two fruits complement each other perfectly, creating a harmonious balance of flavors in this timeless dessert.

Ingredients

4 cups sliced rhubarb
3 cups halved strawberries
0.5 cup sugar
0.33 cup sugar
1.5 tsp cornstarch
1 tsp lemon juice
6 tsp butter, room temperature
3.5 oz (99 g) almond paste
1 cup all-purpose flour

How to prepare

Preheat the oven to 400°F (204°C).
In a large bowl, mix together rhubarb, strawberries, 0.5 cup of sugar, cornstarch, and lemon juice.
Toss the mixture well to coat.
Divide the mixture equally among six 1.25 cup custard cups.
In a processor, mix together butter, almond paste, and the remaining 0.33 cup of sugar until well blended.
Transfer the butter mixture to a medium bowl.
Add flour to the butter mixture.
Using your fingertips, work the flour into the butter mixture until moist clumps form.
Sprinkle the topping over the rhubarb and strawberries, dividing it equally.
Place the custard cups on a baking sheet.
Bake until the filling bubbles and the topping is golden, which should take about 30 minutes.

Variations

Add a handful of oats to the crumble topping for added texture.
Mix in some chopped nuts like pecans or walnuts for a nutty flavor.
Substitute the almond paste with ground almonds for a different taste.

Cooking Tips & Tricks

Make sure to slice the rhubarb and halve the strawberries evenly to ensure even cooking.

- Adjust the amount of sugar in the filling according to your taste preference and the sweetness of the fruits.

- Be sure to work the flour into the butter mixture until moist clumps form for a crumbly topping.

- Serve the crumble warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious treat.

Serving Suggestions

Serve the Strawberry Rhubarb Crumble warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat.

Cooking Techniques

Preheat the oven to ensure even baking of the crumble.

- Toss the fruit mixture well to evenly coat with sugar and cornstarch.

- Work the flour into the butter mixture with your fingertips for a crumbly topping.

Ingredient Substitutions

Use frozen rhubarb and strawberries if fresh ones are not available.

- Substitute the almond paste with almond flour for a different texture.

- Replace the all-purpose flour with gluten-free flour for a gluten-free version.

Make Ahead Tips

You can prepare the fruit filling and crumble topping ahead of time and assemble the crumbles just before baking. Store the components separately in the refrigerator until ready to bake.

Presentation Ideas

Serve the Strawberry Rhubarb Crumble in individual custard cups for a charming presentation. Dust with powdered sugar or drizzle with caramel sauce for an elegant touch.

Pairing Recommendations

Pair this Strawberry Rhubarb Crumble with a glass of sweet dessert wine like Moscato or a cup of hot tea for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover crumble in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

310

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 3g

- Sugars: 23g

Fats

- Total Fat: 11g

- Saturated Fat: 5g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin C: 36% DV

- Calcium: 6% DV

- Iron: 10% DV

Alergens

Contains almonds and dairy

Summary

This Strawberry Rhubarb Crumble is a delicious dessert that is rich in carbohydrates and fats, with a moderate amount of protein. It is also a good source of Vitamin C and Iron.

Summary

Strawberry Rhubarb Crumble is a classic dessert that combines the tartness of rhubarb with the sweetness of strawberries, topped with a buttery almond crumble. This delicious dessert is perfect for spring and summer when both rhubarb and strawberries are in season. Enjoy this delightful treat with a scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent experience.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Strawberry Rhubarb Crumble. It was a warm summer day, and I had just come back from the farmer's market with a basket full of ripe strawberries and vibrant rhubarb. As I unpacked my bounty, I couldn't help but feel inspired to create something special with these fresh ingredients.

I had always been a lover of baking, and crumbles were one of my favorite things to make. There was something so comforting about the sweet and tart fruit filling, topped with a buttery, crispy crumble topping. I had tried many variations over the years, but I had never made a Strawberry Rhubarb Crumble before.

As I sifted through my collection of handwritten recipes, I came across a faded, stained piece of paper that caught my eye. It was a recipe that my dear friend Margaret had given me many years ago. Margaret was an incredible cook, and I had learned so much from her over the years. Her recipes were always a hit with my family, so I knew that this one would be no different.

The recipe itself was simple and straightforward, with just a few basic ingredients. I gathered everything I needed and got to work, slicing the strawberries and rhubarb and tossing them with sugar and a touch of cornstarch. The scent of the sweet berries and tangy rhubarb filled my kitchen, and I knew that this crumble was going to be something special.

Next, I whipped up the crumble topping, combining flour, oats, brown sugar, and butter until it was crumbly and fragrant. I sprinkled it over the fruit filling and popped the whole thing into the oven to bake. As the crumble baked, my kitchen filled with the most incredible aroma - sweet, buttery, and comforting.

When the timer finally dinged, I pulled the Strawberry Rhubarb Crumble out of the oven and marveled at its golden-brown, bubbling perfection. I couldn't wait to dig in and taste the fruits of my labor. I scooped out a generous portion and topped it with a scoop of vanilla ice cream, letting it melt into the warm crumble.

The first bite was pure bliss. The strawberries and rhubarb had softened into a luscious, jammy filling, while the crumble topping was perfectly crisp and buttery. The flavors of the sweet berries and tart rhubarb melded together beautifully, creating a symphony of taste in my mouth. I savored each bite, enjoying the contrast of textures and the balance of flavors.

As I sat at the kitchen table, savoring my Strawberry Rhubarb Crumble, I couldn't help but think of Margaret and how grateful I was for her friendship and her gift of this amazing recipe. It was recipes like this one that had brought so much joy and comfort to my family over the years, and I knew that this crumble would become a new favorite in our household.

From that day on, I made Strawberry Rhubarb Crumble whenever I could get my hands on fresh strawberries and rhubarb. It became a staple in our summer dessert rotation, and I loved sharing it with friends and family at gatherings and potlucks. Each time I made it, I thought of Margaret and the special connection we shared through our love of cooking and baking.

Now, as I pass this recipe down to future generations, I hope that it brings them as much joy and comfort as it has brought me. Cooking and baking have always been a way for me to express my love and creativity, and I am grateful for the many recipes and memories that have enriched my life. And so, I continue to cook, bake, and share my love of food with those around me, knowing that each dish carries with it a story and a connection to the past.