Ingredients
Scale
- 4 cups fresh strawberries, hulled and sliced
- 3 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- In a bowl mix strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice.
- Spread the fruit mixture evenly into the baking dish.
- In another bowl combine oats, flour, brown sugar, cinnamon, and salt.
- Add cold butter cubes and mix with fingers until crumbly.
- Sprinkle the crumble topping evenly over the fruit.
- Bake for 35–40 minutes until golden brown and bubbling.
- Let cool slightly before serving.
Notes
Use fresh rhubarb for the best tart flavor. Frozen fruit can work but may release extra liquid. Serve warm with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg