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Strawberry And Rhubarb Crumble

tammtd's picture
Fresh rhubarb and strawberry crumble is a filling and hearty dessert. This recipe is so moist and flavorful. Made with fresh spring fruits, this rhubarb crumble recipe is perfect for a summer or spring dessert. The chunky pieces of fruit add a moist texture to the crumble.
  Rhubarb 1
  Fresh strawberries 1
  Mixed fresh fruits 5 Cup (80 tbs)
  Apple juice 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon (Arrowroot)
  Sugar 1⁄3 Cup (5.33 tbs)
  Regular oats 1⁄2 Cup (8 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Cereal 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Butter sticks 1⁄2
  Agave 2 Tablespoon (Honey / Maple Syrup)
  Cinnamon powder 1 Tablespoon

Mix the apple juice and cornstarch.
Add the fruits a little in a large pan.
Add the apple juice mix, sugar and a pinch pf salt.
Cover the pan and cook it over medium heat for 15 minutes.
Preheat oven to 350 F
In a mixer, add the oats, flour, cereal, sugar, butter and cinnamon with a pinch of salt.
Mix to a crunchy and even consistency.
Pour the cooked rhubarb and strawberry into a pie dish and top it with the crumble.
Bake for 30-45 minutes, until top is golden.
Let it sit on the counter for sometime.
Chill in the refrigerator for a few hours before serving.

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Recipe Summary

Difficulty Level: 
Low Cholesterol
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes
Surprising people with fresh spring or summer fruits can be easy with this intuitive recipe. Check out chef Tamra Davis making the strawberry and rhubarb crumble using the fruits fresh in simple and easy steps. Right for Southern dinners!

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Nutrition Rank

Nutrition Facts

Serving size

Calories 315 Calories from Fat 71

% Daily Value*

Total Fat 8 g12.6%

Saturated Fat 4.9 g24.6%

Trans Fat 0 g

Cholesterol 20.2 mg6.7%

Sodium 14.6 mg0.6%

Total Carbohydrates 60 g20%

Dietary Fiber 4 g15.9%

Sugars 39.7 g

Protein 3 g5.5%

Vitamin A 13.2% Vitamin C 47.1%

Calcium 7.5% Iron 9.4%

*Based on a 2000 Calorie diet

Strawberry And Rhubarb Crumble Recipe Video