Strawberry Rhubarb Crumble (with Easy, 3 Ingredient Topping)
A classic British crumble that's not too sweet.
Ingredients
- ¼ c sugar
- ½ c butter (good quality -omit salt if using salted butter)
- 1 ¼ c flour (preferably, organic, unbleached, unbromated)
- ¾ lb strawberries cleaned, hulled, and cut in half or quarters
- ¾ lb rhubarb washed, trimmed, cut into 1" pieces
⅓
c sugar- 1 ½ tsp corn starch
- 2 tsp lemon juice
- pinch salt
Instructions
Make the Fruit Filling.
- See the recipe card below.
Make the Crumble Topping
- Cut the butter into the flour with two knives until the pieces of butter are quite small.
- Finish off mixing the butter into the flour with the tips of your fingers, until it resembles a "crumble" mixture.
- Stir in the sugar.
- Place the fruit in a baking dish or individual ramekins and top with a generous amount of the crumble. If using ramekins, place on a baking tray.
- Bake for approximately 25 minutes at 400°F (205°C) or until fruit is bubbling and top is golden brown.
- Serve hot, warm or cold. Add a scoop of vanilla ice cream, some cream or custard, as desired.
Notes
- Measurement isn't critica: :2 pint baskets of strawberries and 2 large rhubarb stalks are great.
- Use more strawberries or more rhubarb instead of a 1:1 ratio, if you like a fruit more than the other, but be sure to adjust the sugar. If you add more rhubarb, you will need more sugar and vice versa.
- I must admit, I'm not a big fan of ice cream, so it's a nice pour of heavy whipping cream (unwhipped, or whipped, but without added sugar) for me.
Nutrition
Serving: 1 | Calories: 420kcal | Carbohydrates: 78g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 49mg | Fiber: 4g | Sugar: 5g
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