Rhubarb and Strawberry Crumble

Suma Srinivasan

This delicious crumble is the perfect and easiest way to enjoy rhubarb. Combined with strawberries and ginger this is one mouthwatering treat you dont want to miss!

5 from 1 vote

Print Recipe

Prep Time 20

Cook Time 50

Total Time 1 10

Course Dessert

Cuisine American, British, Vegan, Vegetarian

Servings 6 servings

Calories 370 kcal

Ingredients

Filling

1 lb Rhubarb Ends cut off and chopped into ½" or ¾" inch pieces
¾ lb Strawberries Washed and cut into quarter pieces
½ cup cane or brown sugar
1 ½ tablespoon corn starch
2 tablespoon Vanilla
1 tablespoon Powdered Ginger
1 teaspoon Powdered Cardamom

Topping

1 cup Almond Flour
1 cup Rolled Oats
½ cup Cane or brown
¼ cup Vegan butter or regular butter softened
½ cup Sliced almonds
1 tablespoon Vanilla

Instructions

Preheat the oven to 350 deg F.Place the fruit in a baking dish. I used a 9"x11" dish for this. Add the remaining ingredients for the filling and mix well. Keep aside.
In another bowl, mix all the ingredients for the topping except for the butter. Add it in the end and rub it in to the mixture ensuring there are chunks of the flour-oat mixture that coat bits of butter. This helps add texture to the topping.
Place the baking dish in the oven and bake for 50-60 minutes. The fruit at the bottom should be bubbling and the topping should have a nice warm color.

Keyword crumble, dessert, quick;, rhubarb, spring, strawberry