Strawberry-Rhubarb Crumble

This delicious Strawberry-Rhubarb Crumble, inspired by Bobby Flay, is a simple and comforting dessert perfect for any occasion. With a golden, buttery topping and a sweet-tart fruit filling, it’s quick to prepare using everyday ingredients. Serve it warm with creamy vanilla ice cream or whipped cream for the ultimate cozy treat!

Ingredients Needed:

• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 3 tablespoons granulated sugar
• 3 tablespoons demerara or turbinado sugar
• Grated zest of 1 lemon
• 10 tablespoons unsalted butter, melted
• 1 1/2 cups 1-inch pieces chopped rhubarb
• 1-quart strawberries plus a few extras, hulled and quartered
• Juice of 1 lemon
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• Pinch of salt
• Vanilla ice cream, freshly whipped cream, or plain Greek yogurt, for serving

How To Make Strawberry-Rhubarb Crumble?

1. Preheat the oven: Heat your oven to 190°C.
2. Make the topping: Mix flour, baking powder, both sugars and lemon zest in a bowl. Add melted butter and stir to form clumps. Refrigerate for 10 minutes.
3. Prepare the filling: Mix rhubarb, strawberries, lemon juice, sugar, cornstarch, and salt in a 9-inch baking dish. Let it sit for 10 minutes.
4. Assemble the crumble: Spread the topping evenly over the fruit. Place the dish on a foil-lined baking sheet.
5. Bake the crumble: Bake for 40-50 minutes, until the topping is golden and the fruit is bubbling. Let it cool for 15 minutes before serving.
6. Serve: Enjoy warm with ice cream, whipped cream, or yogurt.

Recipe Tips:

• Use fresh ingredients: Choose ripe strawberries and fresh rhubarb for the best flavor and texture. Fresh produce makes the crumble taste vibrant and delicious.
• Chill the topping: Refrigerate the topping before baking to ensure it stays crumbly and forms a perfect golden crust.
• Evenly coat the fruit: Mix the fruit well with sugar and cornstarch so the filling thickens evenly while baking.
• Bake on a lined tray: Place the baking dish on a foil-lined tray to catch any bubbling juices and avoid a mess in the oven.
• Let it rest: After baking, let the crumble rest for 15 minutes so the filling can thicken and the flavors can settle.

How To Store Leftovers?

• Refrigerate: Cool the crumble to room temperature, then cover or place it in a container. Store in the fridge for up to 3 days.
• Freeze: Let it cool fully, wrap it well, and freeze for up to 2 months.

Nutrition Facts:

• Calories: 150 kcal
• Total Fat: 3.5g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Sodium: 79mg
• Potassium: 1120mg
• Total Carbohydrate: 29g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 2g

Try More Bobby Flay Recipes:

• Apple Crumble with Vanilla Ice Cream
• Grilled Rib-Eye Steak with Brown Butter and Blue Cheese
• Basic Vanilla Milkshake
• Banana Bread with Vanilla Bean “Pecan Butter”

Strawberry-Rhubarb Crumble

Author: Mohamed Shili Cooking Method:Baking Cuisine:British Courses:Dessert Recipe Keys: S Strawberry-Rhubarb Crumble

Difficulty:BeginnerPrep time: 10 minutesCook time: 50 minutesRest time: 15 minutesTotal time:1 hour 15 minutesServings:6 servingsCalories:150 kcal Best Season:Suitable throughout the year

Description

This delicious Strawberry-Rhubarb Crumble, inspired by Bobby Flay, is a simple and comforting dessert perfect for any occasion. With a golden, buttery topping and a sweet-tart fruit filling, it’s quick to prepare using everyday ingredients. Serve it warm with creamy vanilla ice cream or whipped cream for the ultimate cozy treat!

Ingredients

• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 3 tablespoons granulated sugar
• 3 tablespoons demerara or turbinado sugar
• Grated zest of 1 lemon
• 10 tablespoons unsalted butter, melted
• 1 1/2 cups 1-inch pieces chopped rhubarb
• 1-quart strawberries plus a few extras, hulled and quartered
• Juice of 1 lemon
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• Pinch of salt
• Vanilla ice cream, freshly whipped cream, or plain Greek yogurt, for serving

Instructions

1. Preheat the oven: Heat your oven to 190°C.
2. Make the topping: Mix flour, baking powder, both sugars and lemon zest in a bowl. Add melted butter and stir to form clumps. Refrigerate for 10 minutes.
3. Prepare the filling: Mix rhubarb, strawberries, lemon juice, sugar, cornstarch, and salt in a 9-inch baking dish. Let it sit for 10 minutes.
4. Assemble the crumble: Spread the topping evenly over the fruit. Place the dish on a foil-lined baking sheet.
5. Bake the crumble: Bake for 40-50 minutes, until the topping is golden and the fruit is bubbling. Let it cool for 15 minutes before serving.
6. Serve: Enjoy warm with ice cream, whipped cream, or yogurt.

Notes

• Use fresh ingredients: Choose ripe strawberries and fresh rhubarb for the best flavor and texture. Fresh produce makes the crumble taste vibrant and delicious.
• Chill the topping: Refrigerate the topping before baking to ensure it stays crumbly and forms a perfect golden crust.
• Evenly coat the fruit: Mix the fruit well with sugar and cornstarch so the filling thickens evenly while baking.
• Bake on a lined tray: Place the baking dish on a foil-lined tray to catch any bubbling juices and avoid a mess in the oven.
• Let it rest: After baking, let the crumble rest for 15 minutes so the filling can thicken and the flavors can settle.

Keywords:Strawberry-Rhubarb Crumble