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Strawberry Rhubarb Crumble

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This strawberry rhubarb crumble has a superb balance of sweet and tart and a crumble that delivers both a hint of lemon zest and the rich flavor of almonds. Served warm or at room temperature, with vanilla ice cream or whipped cream, it's the ultimate spring dessert.

Ingredients:
  • 1 1/4 cups all-purpose flour
  • 1 cup slivered almonds
  • 1 3/4 cups white sugar, divided
  • 1/2 cup butter, melted
  • 2 teaspoons lemon zest
  • 1/2 teaspoon salt, divided
  • 6 cups fresh strawberries, hulled and quartered
  • 4 cups fresh rhubarb, cut into 1/2-inch slices, or frozen unsweetened sliced rhubarb
  • 1/4 cup cornstarch
  • sweetened whipped cream or vanilla ice cream (optional)
Directions:
  1. Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
  2. For topping, stir together flour, almonds, 3/4 cup sugar, melted butter, lemon zest, and 1/4 teaspoon salt in a medium bowl until clumps form. Cover and chill topping while preparing filling.
  3. For filling, combine strawberries and rhubarb in a very large bowl. In a small bowl stir together remaining 1 cup sugar, cornstarch, and salt; add to fruit and toss well to combine.
  4. Transfer filling to a 3-quart rectangular baking dish. If using frozen fruit, let fruit mixture stand for 45 minutes at room temperature.
  5. Cover filling with topping.
  6. Bake in the preheated oven until fruit is bubbly in the center and topping is golden, about 1 hour (1 1/2 hours if using frozen fruit). If topping is browning too quickly, cover with foil during the last 30 minutes of baking time.
  7. Let stand for 30 minutes before serving. Serve warm or at room temperature. If desired, serve with whipped cream or ice cream.
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