With a combination of strawberries and rhubarb underneath a streusel crumble topping, this spring or summer dessert is super delicious! The rhubarb adds a bit of tartness, while the strawberries balance everything out. Plus, it’s easy to assemble with only one bowl required. Stir everything together, pour it into a baking dish, and you’ll have yourself a new favorite dessert!
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Skip ahead:
0:00 Intro
0:59 Slicing the fruit
2:08 Preparing the filling
3:57 Preparing the crumble topping
6:22 Baking the dessert
8:05 Tasting the crumble
INGREDIENTS
- 4 cups chopped rhubarb
- 2 cups quartered strawberries
- 3/4 cup white granulated sugar
- 1 1/2 tbsp cornstarch
- 2 tbsp orange juice
- 1 cup all-purpose flour
- 3/4 cup light brown sugar
- 3/4 cup old-fashioned rolled oats
- 3/4 tsp cinnamon
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter cold, and cut into small pieces
INSTRUCTIONS
- Preheat the oven to 350°F. Butter a 9x9 pan and set it aside.
- In a large bowl, combine the rhubarb, strawberries, white granulated sugar, orange juice, and cornstarch. Stir to combine and pour the filling into the prepared baking dish, making sure to scrape out any juices.
- In the same bowl large bowl, combine the flour, brown sugar, oats, cinnamon, and salt. Mix to combine and add the cubed cold butter. Work the butter into the dry mixture until the pieces of butter are no larger than the size of a pea and the mixture resembles wet sand. Spread the streusel evenly over the filling.
- Place in a preheated 350°F oven until the filling is bubbling throughout and the streusel is golden, 50-60 minutes. Once baked, allow the crumble to cool for 1-2 hours. The filling is runny when hot but will thicken as it cools.
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