My goodness I love rhubarb and strawberries!
While we are lucky enough to harvest some strawberries from our beds, we have an organic strawberry farmer nearby. This year, we bought a glut of sweet as sugar berries. Now to deal with all of them! Some are in the freezer for a taste of sunshine in the winter, some are earmarked for jam, and some are landing on the dessert menu! We like desserts that aren’t super sweet, so this one preserves that punch of tartness that rhubarb is known for. If you like it sweeter, add an additional 1/4 cup sugar to the rhubarb mixture.
This is super simple to put together and has that fresh-tart sweetness that shouts springtime!
Rhubarb Strawberry Crumble
A simple springtime bake using only 6 ingredients!
- 2 pounds rhubarb (fresh or frozen, chopped into 1-2 inch chunks)
- 1 quart strawberries (hulled, large ones halved)
- 2 cups all purpose flour
- 2 cups granulated sugar (divided)
- ⅔ cup butter (or vegan equivalent buttery sticks, melted)
- ½ tsp almond extract
Preheat oven to 350°F
In a 13×9 inch pan or 12 inch round braised, place chopped rhubarb, whole and halved strawberries, and 1 ¼ cups of the sugar. Toss gently and set aside.
In a 2 quart mixing bowl, mix together the flour and the remaining sugar.
Add the almond extract to the melted butter. Stir to combine.
Using a fork, slowly stir the melted butter into the flour mixture until well combined. It will appear sandy but will hold together when you squeeze it in a fist.
Sprinkle half of the flour/butter mixture over the rhubarb mixture, then squeeze the remaining into chunks and sprinkle those evenly around the top.
Bake for 55 minutes or until top is golden and the fruit juices are bubbling.
Serve with ice cream or whipped cream (optional).
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