Description
This seasonal strawberry-rhubarb crumble is easy to put together and makes for a great dessert for two people. Sweet and just a touch tart, it’s a perfect treat.
Ingredients
Units
Scale
- 1 cup strawberries, hulled and quartered
- 1 cup rhubarb, chopped
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 1/4 cup unsalted butter, melted
- Pinch of salt
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Mix well and set aside.
- In another bowl, mix flour, brown sugar, oats, melted butter, and salt until crumbly.
- Divide the fruit mixture between two mini cast iron skillets or ramekins.
- Top with the crumble mixture.
- Bake for 25-30 minutes or until the topping is golden brown and the fruit is bubbly.
- Let cool slightly before serving. Enjoy with a scoop of vanilla ice cream or yogurt.
Notes
The leaves of rhubarb plants are poisonous, so be sure to discard them. You can easily double this recipe to serve more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25
- Sodium: 150
- Fat: 12
- Carbohydrates: 45
- Fiber: 3
- Protein: 3