Strawberry Rhubarb Crumble Recipe

Strawberries: Fresh, hulled, and sliced, these bring natural sweetness and vibrant color to the dish.

Rhubarb: Chopped into small pieces, this tart vegetable adds a unique flavor contrast to the sweet strawberries.

Sugar: Used to sweeten the fruit mixture, balancing the tartness of the rhubarb.

Cornstarch: Helps to thicken the fruit juices as they cook, creating a luscious filling.

All-purpose flour: Forms the base of the crumble topping, providing structure and texture.

Rolled oats: Adds a hearty, chewy texture to the crumble topping.

Brown sugar: Sweetens the crumble topping while adding a hint of molasses flavor.

Butter: Melted and mixed into the topping, it creates a rich, buttery crumble.

When preparing the strawberries and rhubarb, ensure they are cut into uniform pieces to promote even cooking. For the crumble topping, use cold butter instead of melted to achieve a more traditional, crumbly texture. Mix the flour, oats, and brown sugar with the cold butter using your fingertips until the mixture resembles coarse crumbs. This technique helps create a delightful contrast between the crisp topping and the tender fruit filling.

• strawberries - Substitute with raspberries: Raspberries provide a similar tartness and sweetness, making them a great alternative.

• rhubarb - Substitute with apples: Apples offer a similar texture and a mild tartness that complements the crumble.

• sugar - Substitute with honey: Honey adds natural sweetness and a slight floral note, though you may need to adjust the quantity due to its liquid form.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder acts as a thickening agent similar to cornstarch and is a great gluten-free option.

• all-purpose flour - Substitute with almond flour: Almond flour provides a nutty flavor and is a gluten-free alternative.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes offer a similar texture and are a good gluten-free option.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and is less processed.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor.

• Allow the crumble to cool completely at room temperature before storing. This helps prevent condensation, which can make the topping soggy.

• For short-term storage, transfer the strawberry rhubarb crumble to an airtight container. You can keep it in the refrigerator for up to 3-4 days.

• To reheat, preheat your oven to 350°F (175°C). Place the crumble in an oven-safe dish and cover it with aluminum foil. Heat for about 15-20 minutes or until warmed through. This will help maintain the crispiness of the topping.

• For longer storage, you can freeze the crumble. First, wrap the baking dish tightly with plastic wrap, then cover it with aluminum foil. Alternatively, you can transfer the crumble to a freezer-safe container. It can be frozen for up to 3 months.

• When ready to enjoy, thaw the crumble in the refrigerator overnight. Once thawed, reheat it in the oven at 350°F (175°C) for about 20-25 minutes, or until the topping is crisp and the fruit is bubbly.

• If you prefer individual servings, portion out the crumble into smaller, freezer-safe containers before freezing. This makes it easier to reheat just the amount you need.

• For an extra touch, serve the reheated crumble with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the warm crumble with the cold dessert is simply delightful.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover strawberry rhubarb crumble in an oven-safe dish. Cover it loosely with aluminum foil to prevent the topping from burning. Heat for about 15-20 minutes, or until the fruit is bubbly and the topping is warmed through. This method ensures the crumble retains its delightful texture.

• Microwave Method: For a quicker option, transfer a portion of the crumble to a microwave-safe dish. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. Be cautious, as the fruit can become very hot. This method is convenient but may soften the topping slightly.

• Stovetop Method: If you prefer a more hands-on approach, place the crumble in a skillet over low heat. Cover with a lid and heat for about 5-10 minutes, stirring occasionally to ensure even warming. This method can help maintain the crispiness of the topping while gently reheating the fruit filling.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the crumble in an air fryer-safe dish and heat for 5-7 minutes. This method can help revive the crispiness of the topping while ensuring the fruit filling is warmed through.

• Oven: Used to bake the crumble at the specified temperature, ensuring the topping becomes golden brown and the fruit mixture bubbles.

• Mixing bowl: Needed to combine the strawberries, rhubarb, sugar, and cornstarch, as well as to mix the flour, oats, brown sugar, and melted butter.

• Baking dish: The vessel in which the fruit mixture and crumble topping are layered and baked.

• Measuring cups: Essential for accurately measuring the ingredients like strawberries, rhubarb, sugar, flour, and oats.

• Measuring spoons: Used to measure smaller quantities of ingredients such as cornstarch.

• Knife: Necessary for hulling and slicing the strawberries and chopping the rhubarb.

• Cutting board: Provides a safe surface for cutting the strawberries and rhubarb.

• Spatula: Useful for mixing the ingredients together and spreading the fruit mixture evenly in the baking dish.

• Mixing spoon: Helps in combining the ingredients in the mixing bowls.

• Oven mitts: Protects your hands when placing the baking dish in the oven and removing it once the crumble is done baking.

Prepare the filling in advance: Mix the strawberries, rhubarb, sugar, and cornstarch the night before and store in the fridge.

Use a food processor: Quickly combine the flour, oats, brown sugar, and butter by pulsing in a food processor.

Pre-measure ingredients: Measure out all your ingredients ahead of time to streamline the process.

Opt for frozen fruit: Save time on prep by using pre-chopped frozen strawberries and rhubarb.

Line the baking dish: Use parchment paper to line the baking dish for easy cleanup.