Paired with strawberries and topped with a delicious sugary crumb topping, this Strawberry Rhubarb Crumble will have you a fan in no time! Unless your already a fan and then you’ll just be happy to have another scrumptious rhubarb recipe in your arsenal.
**originally posted June 17, 2015.
I figured that since we haven’t had this since last summer, AND these photos were horribly old, and not enough, that it was time to make this again, and take some new pictures. So here you have it! We were actually in Publix over the weekend and I was buying some strawberries, well if you’ve never paid any attention the rhubarb just happens to be hanging out nearby. I guess this is because they go so wonderfully together. Anyway.
Zack said “you know what we haven’t had in a while?”, I say “what?” And just like that rhubarb gets tossed into the cart, along with the strawberries! He is the one that usually makes this dish, but he was at work, and Kelsie and I really didn’t want to wait on him. So she grabbed the bowls, heated up the oven, and we worked on this together. It’s really a very simple dish to make, and it doesn’t take any time at all to toss it together and bake.
**This is from the original post**
My husband is from Indiana and I am from Alabama. He was telling me one day a few summers ago about this vegetable called rhubarb that looked like celery but was red and you eat it in desserts. I didn’t want any part of that! I’m a picky eater anyways, and I wasn’t sure if I could dig eating red celery stalks in a dessert. He tried to tell me what it tasted like and how his grandmother made pies with it. Again, I was not interested. Well, it just so happened that within a few days to a week we were at Publix and low and behold, rhubarb was in the produce department. He got some, made a crumble and the rest is history. We enjoy this every time we see fresh rhubarb in the grocery store now!
- 2 pounds of rhubarb rinsed and cut into one inch pieces
- 1 pound of strawberries rinsed, cored, sliced in thirds
- 1 1/4 cup granulated sugar
- 1 1/4 cup flour
- 1 cup light brown sugar
- 1 teaspoon vanilla
- 1 stick or half a cup of butter cut into small pieces
- 1/2 teaspoon salt
- Preheat oven to 375 degrees,
- To make filling, in a large bowl combine, rhubarb, strawberries, 1/4 cup flour, granulated sugar, and vanilla.
- Place into a 9X13 inch baking dish.
- In a medium sized bowl combine the remainder of the flour, brown sugar, butter, and salt.
- Mix to form a wet sandy texture.
- Sprinkle evenly all over the top of the rhubarb strawberry mixture.
- Bake for 30 minutes or until golden brown and bubbly.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 377 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 27mg Sodium: 209mg Carbohydrates: 69g Net Carbohydrates: 0g Fiber: 3g Sugar: 51g Sugar Alcohols: 0g Protein: 3g