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Strawberry Rhubarb Crumble

 Rhubarb has a short growing season that only lasts for a few months every spring. To celebrate the small window when this tangy, vibrant vegetable is available, we are cooking up a classic strawberry rhubarb crumble. The strawberries and rhubarb first get tossed together with sugar to soften and get juicy. For the topping, we call on oats for texture, brown sugar for rich caramel flavor, cinnamon for a little heat, and flour and butter to bind it all together. For such a delicious dessert you’ll wish rhubarb was available all year round.

Strawberry Rhubarb Crumble

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4-6
  • Difficulty: 1 hour and 30 minutes
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Ingredients

  • ½ pound strawberries, hulled and quartered
  • 3 large stalks rhubarb, about 12 oz, cut into ¼”-thick slices
  • ⅔ cup granulated sugar
  • 1 ½ tbsp cornstarch
  • 1 tsp fresh lemon juice
  • ½ tsp vanilla extract
  • ⅛ tsp salt, plus 1/2 tsp salt, divided
  • ¾ cup packed light brown sugar
  • ¾ cup all-purpose flour
  • ⅔ cup quick cooking rolled oats
  • ½ tsp cinnamon
  • 6 tbsp unsalted butter, cut into ½” cubes

Directions

1) Toss strawberries, rhubarb, and sugar together in a large bowl. Let sit for 20 minutes, stirring occasionally until rhubarb is softened and has released liquid.

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2) In a medium bowl, stir together light brown sugar, flour, oats, 1/2 tsp salt, and cinnamon. Scatter butter over the flour mixture and work the butter into the dry mixture with your hands until crumbly, then pinch and squeeze the topping together to create large clumps.

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3) Drain liquid from the rhubarb and strawberries with a fine mesh sieve, and discard or save liquid for another use (the sweet syrup tastes great in seltzer!).

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4) Return strawberries and rhubarb to original bowl. Add cornstarch, lemon juice, vanilla extract, and 1/8 tsp salt, stirring to incorporate. Spray a Suvie vegetable pan with cooking spray and pour strawberry rhubarb mixture into the pan. Sprinkle oat topping evenly over the fruit.

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5) Insert pan into your Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 1 hour

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6) Once crumble has finished cooking, broil for 5-10 minutes, or until topping is golden brown and crisp. To avoid overcooking, do not leave crumble unattended during this step!

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7) Let crumble sit for 10 minutes to set before serving.

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Coffee Pairing

Try pairing this treat with Ethiopian Sidamo or Kenyan single origin coffee. African coffees generally pair well with fruit-based foods, additionally, the bright acidity of these coffees work well with the tangy flavor notes of the rhubarb. 

CategoriesAmerican Dessert
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