Strawberry Rhubarb Crumble Recipe – Strawberries and rhubarb are summer’s best friends. So it makes sense to cook them up together in this quintessential crumble recipe that is perfect for any gathering.
Strawberries and rhubarb are summer's best friends. So it makes sense to cook them up together in this quintessential crumble recipe that is perfect for any gathering.
1 pound rhubarb
1 quart (4 cups) fresh or frozen strawberries
3/4 cup agave nectar or 1 cup evaporated cane juice (or sugar)
2 teaspoons pure vanilla extract
2 tablespoons cornstarch
1 cup whole wheat flour
1 cup rolled oats (the old-fashioned kind, not quick-cooking oats)
1/2 cup brown sugar
1/2 cup (1 stick) unsalted butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat the oven to 350 degrees. Wash and slice the rhubarb. Wash and de-stem the berries.
Place the sliced rhubarb, strawberries, agave nectar, and vanilla in a large saucepan. Bring to a boil over high heat. Reduce the heat to medium-high and cook, stirring, for 5-6 minutes. If the mixture seems really thin (mine did), make a roux, just as you would for gravy:
Place two tablespoons of cornstarch in a small bowl or mug. Add a little water and stir to dissolve the starch, making a thin liquid that looks like skim milk:
Stir the roux into the fruit and bring back to a boil over high. Cook for a couple of minutes, stirring constantly, until the mixture starts to thicken. Remove from heat.
In a medium mixing bowl, whisk together the flour, oats, brown sugar, salt, and cinnamon.
Using a pastry blender, or two sharp knives, cut in the butter until the mixture resembles coarse crumbs.
Pour the strawberry rhubarb filling into a deep baking dish or casserole (note: I tried to use my favorite deep-dish pie plate, but it wasn’t big enough). Spoon the topping evenly over the fruit. Place in the preheated oven (I suggest placing a baking sheet underneath – it may bubble up and run over a bit) for 35-40 minutes.
Cool a bit before serving, then enjoy some summer in a bowl!