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Strawberry and Rhubarb Crumble

4.6

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Strawberry and Rhubarb CrumblePatricia Heal

The crumble is the British version of the American crisp. This one features the classic combination of tart rhubarb and sweet strawberries, topped with a crunchy oat-and-hazelnut streusel. A scoop of ice cream is the perfect finishing touch.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

3/4 cup all purpose flour
2/3 cup plus 1/2 cup sugar
Large pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup old-fashioned oats
1/2 cup husked hazelnuts, toasted , coarsely chopped
1/2 vanilla bean, split lengthwise
1 pound strawberries, hulled, halved (about 4 cups)
12 ounces rhubarb (preferably bright red), ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces Vanilla ice cream
Vanilla ice cream

Preparation

  1. Step 1

    Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. DO AHEAD: Topping can be made 1 day ahead. Cover and chill.

    Step 2

    Preheat oven to 375°F. Butter 11 x 7 x 2- inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.

    Step 3

    Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.

Nutrition Per Serving

377.6 kcal calories
38.3 % calories from fat
16.1 g fat
7.4 g saturated fat
33.4 mg cholesterol
56.5 g carbohydrates
4.0 g dietary fiber
40.0 g total sugars
52.5 g net carbohydrates
4.7 g protein
#### Nutritional analysis provided by Bon Appétit
TagsCrumbleFruit DessertDessertBritishEuropeanStrawberryBerryFruitRhubarbEasyBakingBon Appétit

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