Strawberry and Rhubarb Crumble
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Crumble is a pastry similar to pie, but lighter and more moist. The beauty of crumble is that it can be made with any seasonal fruit or berry, combining them to your liking. One of the most successful combinations is strawberries and rhubarb. The tartness of the rhubarb perfectly balances the sweetness of the strawberries, resulting in a heavenly flavor, not to mention the golden, cookie-like topping that evenly envelops the fruit filling. Crumble is best served warm with a scoop of vanilla ice cream, whipped cream, or Greek yogurt.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/3 cups premium flour
- 1 teaspoon baking powder
- 3 tbsp. granulated sugar
- 3 tbsp. l. Demerara or turbinado sugar
- Grated zest of 1 lemon
- 145 g unsalted butter, melted
- 1.5 cups rhubarb, cut into 2cm pieces.
- 0.6 kg strawberries + more as needed, peeled and cut into 4 pieces
- Juice of 1 lemon
- 0.5 cup granulated sugar
- 3 tablespoons cornstarch
- A pinch of salt
- Vanilla ice cream, freshly whipped cream, or plain Greek yogurt, for serving
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Cooking the dish according to the recipe:
- Topping:
Position the oven rack in the middle and preheat to 190°C (375°F). In a bowl, combine the flour, baking powder, sugar, and lemon zest. Add the melted butter and mix until the mixture forms small, coarse clumps. Refrigerate for 10 minutes. - Filling:
Combine rhubarb, strawberries, lemon juice, granulated sugar, cornstarch, and salt in a 9-inch square baking dish or a 9-inch round pie dish. Let sit for 10 minutes. - Spread the topping evenly over the fruit. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown and the fruit is bubbly, 40-50 minutes. Let the crumble rest for at least 15 minutes.
- Serve warm with vanilla ice cream, whipped cream or Greek yogurt.
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