Strawberry Rhubarb Crumble Vanilla (Printable)
Tangy-sweet strawberries and rhubarb topped with a golden crumble and vanilla ice cream.
# What You Need:
→ Fruit Filling
01 - 3 cups fresh strawberries, hulled and halved
02 - 3 cups fresh rhubarb, sliced into 1/2-inch pieces
03 - 2/3 cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 teaspoon vanilla extract
06 - 1 tablespoon lemon juice
→ Crumble Topping
07 - 1 cup all-purpose flour
08 - 1/2 cup rolled oats
09 - 2/3 cup light brown sugar, packed
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1/2 cup unsalted butter, cold and cubed
→ To Serve
13 - 1 pint high-quality vanilla ice cream
# Steps:
01 - Preheat oven to 375°F. Lightly grease a 9-inch baking dish with butter or cooking spray.
02 - Combine strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice in a large bowl. Toss until fruit is evenly coated. Transfer mixture to the prepared baking dish.
03 - Whisk together flour, oats, brown sugar, cinnamon, and salt in a separate bowl. Add cold butter cubes and work into the dry mixture using your fingertips or a pastry blender until coarse crumbs form.
04 - Sprinkle crumble topping evenly over the fruit filling. Bake for 35 to 40 minutes until the topping is golden brown and the fruit filling is bubbling around the edges.
05 - Let the crumble rest for 10 to 15 minutes before serving. Spoon warm portions into bowls and top each with a scoop of vanilla ice cream.
# Expert Advice:
01 -
- The combination of warm fruit and cold ice cream creates an incredible temperature contrast that makes every bite exciting
- This dessert comes together with minimal fuss but tastes like something from a fancy bakery
02 -
- The filling needs those bubbling juices to ensure the cornstarch has properly thickened
- Cold butter is non-negotiable for creating those crisp, textured crumble bits
03 -
- If your fruit seems especially juicy, add an extra tablespoon of cornstarch to prevent a runny filling
- Place a baking sheet on the rack below to catch any sugary drips before they hit your oven floor