Strawberry Rhubarb Crumble Vanilla (Printable)

Tangy strawberry and rhubarb topped with golden oats, served warm alongside smooth vanilla ice cream.

# What You Need:

→ Fruit Filling

01 - 3 cups fresh strawberries, hulled and halved
02 - 2 cups rhubarb, cut into 1 cm pieces
03 - 1/2 cup granulated sugar
04 - 2 tbsp cornstarch
05 - 1 tsp vanilla extract
06 - Zest of 1 lemon

→ Crumble Topping

07 - 1 cup all-purpose flour
08 - 1 cup rolled oats
09 - 1/2 cup light brown sugar, packed
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp salt
12 - 1/2 cup unsalted butter, cold and cubed

→ To Serve

13 - 4 cups good-quality vanilla ice cream

# Steps:

01 - Preheat the oven to 350°F.
02 - In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon zest. Toss well to coat evenly.
03 - Transfer the fruit mixture to a lightly greased 9-inch baking dish.
04 - In another bowl, mix flour, oats, brown sugar, cinnamon, and salt. Add the cold butter. Using fingertips or a pastry blender, rub the butter into the dry ingredients until coarse crumbs form.
05 - Evenly sprinkle the crumble topping over the fruit mixture.
06 - Bake for 35 to 40 minutes, or until the topping is golden and the fruit is bubbling at the edges.
07 - Let cool for 10 minutes. Serve warm with generous scoops of vanilla ice cream.

# Expert Advice:

01 -
  • The contrast between tart, bubbling fruit and crisp, buttery topping is pure magic.
  • Its nearly impossible to mess up, making it perfect for last-minute guests or lazy Sundays.
  • The combination of hot crumble and cold ice cream is one of those simple pleasures that never gets old.
02 -
  • Cold butter is non-negotiable for a crumbly topping, so dont let it sit out while you prep the fruit.
  • The fruit will continue to release juices as it cools, so that 10 minute rest period is actually doing important work.
  • Every oven is different, so trust your eyes more than the timer.
03 -
  • Use a light-colored baking dish to prevent the bottom from overcooking before the topping browns.
  • If the fruit seems especially juicy, add an extra teaspoon of cornstarch to prevent a runny filling.

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