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This strawberry rhubarb crumble has become my go-to dessert for spontaneous dinner parties and family gatherings. The combination of sweet strawberries and tart rhubarb creates a perfectly balanced flavor that bubbles beneath a golden buttery crumble topping.
I discovered this recipe during a spring farmers market visit when I was overwhelmed with beautiful rhubarb and strawberries. After making it for a casual Sunday dinner, it quickly became my most requested dessert when friends come over.
Ingredients
- Strawberries: Provide natural sweetness and beautiful color to this dessert. Look for bright red berries that are fragrant and firm.
- Rhubarb: Adds a wonderful tartness that balances the sweet strawberries. Choose stalks that are firm and crisp with a vibrant pink color.
- Granulated sugar: Sweetens the filling and helps create that delicious syrupy texture. Feel free to adjust slightly based on the sweetness of your fruit.
- Cornstarch: Thickens the fruit juices as they bubble in the oven. This prevents a soggy bottom and creates that perfect spoonable consistency.
- All purpose flour: Forms the base of our crumble topping. No need for anything fancy here.
- Brown sugar: Gives the topping a caramel undertone and helps achieve that crisp golden texture.
- Cinnamon: Adds warmth and depth to the crumble topping. Even this small amount makes a noticeable difference.
- Cold butter: Essential for creating those perfect crumbly chunks of topping. Keep it refrigerated until the last moment.
Step-by-Step Instructions
- Prepare the fruit:
- Quarter the strawberries and cut the rhubarb into small pieces to ensure even cooking. The uniformity helps everything cook at the same rate and creates a better texture in the final dish.
- Mix the filling:
- Toss the fruit with sugar, cornstarch, and salt until completely coated. This step is crucial because the cornstarch needs to be evenly distributed to properly thicken all the juices that will release during baking.
- Make the crumble topping:
- Combine the dry ingredients first before working in the cold butter with your fingertips. Keep working until you have moist clumps that vary in size from peas to small walnuts. The varied texture creates the perfect crumbly bite.
- Assemble and bake:
- Pour the fruit mixture into your prepared dish and generously sprinkle the crumble over the top, covering the fruit completely. Placing the dish on a foil lined baking sheet catches any potential bubbling overflow.
- Rest before serving:
- Allow the crumble to cool for at least 10 minutes after baking. This resting period lets the filling set up properly and prevents burning your mouth on molten fruit.
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I particularly love how the rhubarb breaks down during baking to create pockets of bright tartness throughout the dessert. My grandmother used to grow rhubarb in her garden, and making this recipe always reminds me of helping her harvest those ruby red stalks each spring.
Perfect Pairing Suggestions
This strawberry rhubarb crumble reaches its full potential when served with a scoop of vanilla ice cream that slowly melts into the warm fruit. The contrast of temperatures and textures is absolutely divine. For a lighter option, freshly whipped cream works beautifully, or try a dollop of tangy crème fraîche to complement the sweetness of the dessert.
Make Ahead and Storage
The beauty of this crumble is how well it works for entertaining. You can prepare the entire dish up to the baking step and refrigerate it for up to 24 hours. Simply bring it to room temperature for about 30 minutes before baking. Leftovers keep well in the refrigerator for 3 to 4 days. Reheat individual portions in the microwave for about 30 seconds or until just warmed through to maintain that delicious texture.
Seasonal Variations
While this classic strawberry rhubarb version shines in spring, you can adapt this recipe year round. In summer, try peaches and blueberries. Fall calls for apples and cranberries with a touch more cinnamon. Winter works beautifully with frozen fruits or pears and dried cherries. The versatile crumble topping remains the same, making this a recipe you can rely on throughout the changing seasons.
Frequently Asked Questions
- → Can I use frozen fruit for this dessert?
Yes, frozen fruit works well. You don’t need to thaw it beforehand, but you may need to bake a few minutes longer.
- → What is the best way to mix the crumble topping?
Use your hands to incorporate the butter into the dry ingredients until large moist clumps form for the best texture.
- → How can I prevent the topping from overbrowning?
Tent the baking dish with foil during the last 10 minutes of baking if you notice the topping browning too quickly.
- → Can I make this ahead of time?
Yes, you can prepare the crumble and refrigerate it. Bake it fresh just before serving for the best results.
- → What toppings pair best with this dessert?
Vanilla ice cream or whipped cream enhances the flavors and adds creaminess to the dessert.