Strawberry Rhubarb Crumble Dessert

rhubarb

I’ve got rhubarb spilling over and invading every inch of my raised garden beds this year, plus huge, plump, shiny red strawberries are arriving too! So I’m making some tried and true recipes, of which this recipe posted long ago is always at the top. If you love the tart flavor of rhubarb (sweetened nicely of course!) than you’ll cherish this recipe that my mother found in a local hospital charity cookbook from the Midwest:  Strawberry Rhubarb Crumble Dessert!  It’s a recipe that all my family relatives come to expect at family get-togethers and disappears within minutes of serving, especially when it is straight out of the oven and still warm!
 
rhubarb
Rhubarb produces incredibly huge leaves that hide the luscious green and red stems underneath.
strawberry rhubarb mascarpone bars
this is true beauty in nature!
Here’s a peak of what’s growing under those enormous leaves (that you cut off and discard).
rhubarb
Have a basket ready to carry your harvest to the kitchen!
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Here is this wonderful spring strawberry rhubarb recipe for you!
 
This time I doubled the cake/crumble ingredients to make a thicker crumb cake dessert, so decrease the cake/crumble ingredients if you prefer a less thick/dense dessert. The next time, I’m going to make it less thick so my waistline doesn’t continue to expand! I also recommend having some vanilla ice cream on hand for people who don’t like the super-sweet icing (or who may like both ice cream and icing)!
 
 

Strawberry Rhubarb Crumble Dessert

What You Need:

    For the crust and topping:
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups uncooked quick-cooking oats
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter, softened
  • 1/2 teaspoon baking soda
  • For the Strawberry Rhubarb filling:
  • 1 1/2 cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
  • 1 1/2 cups sliced fresh strawberries
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 2 tablespoons cornstarch.
  • To make the icing:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • Serve with Vanilla Ice Cream!

Instructions

  • Combine rhubarb, strawberries and lemon juice in 2-quart saucepan.
  • Cover and cook over medium heat, stirring occasionally, until fruit is tender (15 minutes).
  • Combine 1/2 cup sugar and cornstarch in small bowl.
  • Stir into fruit mixture.
  • Continue cooking, stirring constantly, until mixture comes to a boil (1 minute).
  • Continue boiling until thickened (1 minute).
  • Remove from heat.
  • Combine all crust ingredients in large bowl.
  • Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
  • Reserve 1 1/2 cups crumb mixture.
  • Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan.
  • Spread filling over crust.
  • Sprinkle with reserved crumb mixture.
  • Bake for 35 minutes in a 350 degree oven, or until golden brown.
  • Cool completely.
  • Combine all icing ingredients in small bowl.
  • Cut into desired serving sizes.
  • Drizzle icing over cooled bars.

 
rhubarb
two of my favorite colors!

Don’t you think that the ruby red and spring green colors of rhubarb are just gorgeous?

 

Mmmm! Now go scoop up some vanilla ice cream or whip up some icing to top this great spring crumble!

Strawberry-Rhubarb Crumble Dessert on FoodistaStrawberry-Rhubarb Crumble Dessert

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Comments

  1. says

    Reeni, It’s funny, I can remember when I couldn’t understand what all the rage over rhubarb was. . . but now, oh my gosh, I just love the stuff and it’s tartness to these sweet-sour desserts. Yummy!

  2. says

    I can’t wait to try this recipe! I think I want to grow asparagus! Oh my gosh, it brings back memories of my Grandmother, who loved asparagus and cooked things with it! I’m a new follower from Friday Follow~I can’t wait to follow up on my follow!
    I’m at AGalNeeds…Have a wonderful day!

  3. says

    I absolutely love rhubarb! We used to pick it from the garden when we were kids and eat the stems raw! (I’ve since heard that eating raw stems might not be healthy, but it didn’t seem to hurt us, and we ate a ton every summer.)

    Happy SITS Saturday Sharefest!

  4. says

    YUM! I love rhubarb, and I do want to jot your recipe down.Im a new follower and Im loving your blog.Iam of greek heritage so needless to say we have lots of good food in common,lol.Hope to visit again soon!~~Becky

  5. says

    following from ff. i love anyone who cooks italian, and you are tops in my book for making zucchini flowers. im saving for a trip to my ancesters home in caserta, and wanna do a julie/julia type thing but with italian cooking, do you have a favorite book, I have lots but I’m trying to mail down one to use.

  6. says

    This looks fabulous! I have a friend that grows Rhubarb cant wait to show her this one, and hopefully she will give me some! lol love the pictures gorgeous :)

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