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Strawberry & Rhubarb Crumble – Easy & Delicious!

by Micaela Harrasser

Spring is finally coming! Which means, delicious fruits and vegetables with vibrant colors like rhubarb & strawberries. Which I am obsessed with, so prepare to see quite some content!
Let´s start with this simple, yet super rich and delicious strawberry & rhubarb crumble! Check the video here. The two go so well together, in fact you will find plenty of (sweet) recipes with the combination 🙂 the flavor of rhubarb is a bit bitter and acidic, although the pink/red stem variety is also quite sweet. It goes very well with the sweetness of the strawberry – and other red berries. It is recommended to cook it first in some sugar to make it a bit sweeter. In this way you´ll please all your guests! 😀 also, did you know that rhubarb is very good for your digestion? But do not eat too much, as it might have laxative side effects..
Also, for this recipe the strawberry flavor definitely prevails – if you prefer to taste the rhubarb more, you can switch the amounts.
This recipe, if you use margarine or vegan butter, is totally vegan! You can also make it gluten free by using gluten free flours. In that case I would use more almonds 😉
The crumble is best enjoyed warm or lukewarm, but weather permitting it can also be enjoyed at room temperature! Buon appetito!

Strawberry & Rhubarb Crumble - Easy & Delicious!

Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

For the crumble:

  • 75g flour (I did 50g all-purpose, and 25g of spelt)
  • 70g butter cold and cubed
  • 50g granulated sugar
  • 45g almonds powdered & chopped in bigger pieces
  • 1 tsp cinnamon
  • pinch of salt

For the strawberry & rhubarb filling:

  • 400g strawberries
  • 270g rhubarb
  • 50g granulated sugar
  • 2-3 tbsp water
  • juice of 1/2 lemon

 

Instructions

  1. First, let´s wash and chop the rhubarb to roughly 1.5cm pieces.
  2. Optional: you can remove some of the fibrous strands to make it less ´stringy´ (as you might do with celery).
  3. Place the rhubarb in a pot with the sugar and a bit of water, and cook until it gets soft (about 10 minutes).
  4. During this time, take care of the strawberries: remove the green part and roughly chop.
  5. Add them to a bowl, add the lemon juice and mix. 
  6. Set aside.
  7. Turn the oven on to 180C.
  8. In a clean bowl, combine the flours, sugar, almonds, pinch of salt and cinnamon.
  9. Once the rhubarb is ready, mix it into the strawberries, then add onto your baking dish.
  10. Now let´s make the crumble!
  11. Using your hands, add the cold butter to the dry ingredients, and rub it with your fingers to get a grainy consistency.
  12. Leave some pieces bigger, for a better crunch! (You can check the video - link in the intro!)
  13. Cover the strawberry & rhubarb mix with the crumbles.
  14. Place in the oven and cook until the top gets nice and golden.
  15. Let it cool for a bit before serving. Enjoy!

Notes

Storage: you can keep it in the fridge in an airtight container for up to two days. You can eat hot or lukewarm.

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