by: Kate McMillan
Cook Time
45 minutes
Prep Time
15 minutes
Yield
6–8 servings
Total Time
45 minutes
Prep Time
15 minutes
Yield
6–8 servings
summary
There is nothing quite like a seasonal crumble. Technically, rhubarb is a vegetable, but when sweetened up with a sugary topping and paired with strawberries, it is truly a magical dessert. Ice cream on top of this rhubarb crumble recipe is optional . . . or is it?
ingredients
- Filling Ingredients:
- 1 pound rhubarb, cut into 1-inch pieces
- 1 pound strawberries, hulled and quartered
- 2 tablespoons fresh lemon juice
- 2 tablespoons all-purpose flour
- ½ cup granulated sugar
- Topping Ingredients:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup rolled oats
- 12 tablespoons unsalted butter
- Kosher salt
- Vanilla ice cream, for serving
directions
- Preheat the oven to 350°F. Butter the bottom and sides of a 10-inch Lodge skillet.
- Add the rhubarb and strawberries the skillet and toss with the lemon juice, flour and sugar. Spread out into an even layer.
- To make the topping, add the flour, both sugars and oats to the bowl of a stand mixer fitted with a paddle attachment. Mix until well combined. Add the butter and mix on medium-low until well combined and the butter is tiny pebbles and the mixture is slightly damp. Pile the topping on top of the fruit and transfer to the oven.
- Bake until the topping is golden brown and the fruit is bubbly, about 45 minutes. Cool slightly before serving and top with ice cream.
notes
When buying rhubarb, the thinner stalks are best. Thicker stalks may be tough and stringy.
Rhubarb is only in season for a couple of months. If you can’t find rhubarb, you can do a mixture of any berries or stone fruits.
If you don’t have a cast iron skillet, you can cook this rhubarb crumble recipe in a 9x13-inch casserole dish.
