More strawberries. Yes, I know, I can’t help it. But if you make this strawberry rhubarb crumble, and you smell it baking in your oven, you too will realize the power of strawberries.
This recipe happened somewhat by accident. I picked up 2 pounds of strawberries at the grocery store for absolutely no reason. I just knew I wanted them. Then, this Saturday, I found more rhubarb at the farmers market and bought some, also with no rhyme or reason. Some of the vendors had sold out of their rhubarb at 8:15 in the morning, so I knew that if I didn’t snag some, someone else would. And that would be unacceptable.
For a while I thought about making another jam, but I didn’t want to take the time to can it. Canning it would be the only way to ensure I wouldn’t eat it all right away.
Then I was like, ohhhhhh pie! Pie would be great! But pie crusts are time consuming and I didn’t feel like cleaning my kitchen table so I could roll it out.
See a theme here? It’s Saturday, and I was lazy.
This recipe takes MAYBE an hour from start to finish, but do not tell anybody that because this strawberry rhubarb crumble looks like it would take you all day to make. Some secrets really do need to be kept. Enjoy it with vanilla ice cream!
Want more recipes with strawberries? Check out this page where I’ve posted them all!
Strawberry Rhubarb Crumble
For the filling:
- 1 pound strawberries
- 3 cups chopped rhubarb (about 3 long stalks)
- Seeds from 2 vanilla beans
- 1/2 cup white granulated sugar
- 1 tbsp honey
- 1 tbsp cornstarch
For the crumble:
- 1 1/2 cups whole wheat flour
- 2/3 cup old fashioned oats
- 1/2 cup light brown sugar
- 1 tsp cinnamon
- 10 tbsp butter, cut into 1/4 inch cubes
Clean the strawberries and rhubarb. Cut off the green parts of the strawberries and halve them. Chop the rhubarb into 1/2 inch pieces. Put the fruit into a large bowl. Add the vanilla bean seeds, sugar, honey and cornstarch and stir to combine. Set aside while you make the crumble.
In another large bowl, stir the whole wheat flour, old fashioned oats, light brown sugar and cinnamon together. Add the cubes of butter and mix together with your hands. You can use a pastry cutter if you want, but I preferred my hands for this. It took about 5 minutes for the butter to be incorporated into the mixture, so that there was little dry flour left behind.
Pour the filling into a pie dish, casserole dish, ramekins or whatever you want. Top with the crumble, evenly spreading it across the top of the fruit.
Grab a baking sheet and line it with foil. Set your dish on top of that sheet and bake for 25-30 minutes or until the crumble has browned slightly and bubbles up a bit. My crumble did not bubble up too much, but putting it on a foil-lined baking sheet saves you from one heck of a mess if it were to happen.