Strawberry Rhubarb Crumble
Servings: 4 servings
Calories: 417kcal
Equipment
- ramekins
Ingredients
For the Fruit Layer
- 2 cups fresh bright red rhubarb chopped
- 2 cups fresh strawberries hulled and chopped
- ⅓ cup granulated sugar
- ½ lemon juiced
- 1 Tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- ½ teaspoon fresh lemon zest
For the Oat Crumble
- ½ cup all purpose flour
- ⅓ cup light brown sugar
- ½ cup rolled oats
- 6 tablespoons salted butter melted
Instructions
For the Fruit Layer
- Preheat the oven to 350F. Grease 4 (6-8 ounce) ramekins with butter or nonstick baking spray.
- In a large bowl, combine all of the fruit layer ingredients (rhubarb, strawberries, sugar, lemon juice, cornstarch, vanilla extract, and lemon zest). Divide the fruit mixture between the ramekins.2 cups fresh bright red rhubarb, 2 cups fresh strawberries, ⅓ cup granulated sugar, ½ lemon, 1 Tablespoon cornstarch, 1 teaspoon pure vanilla extract, ½ teaspoon fresh lemon zest
For the Oat Crumble
- Combine the flour, brown sugar, and oats in a small bowl.½ cup all purpose flour, ⅓ cup light brown sugar, ½ cup rolled oats
- Add the melted butter and mix to combine.6 tablespoons salted butter
- Divide the crumble over the top of each ramekin.
- Bake for 20-22 minutes, or until the crumble is golden brown and the fruit layer is hot and bubbly.
- Allow the crisps to cool slightly before serving (about 10 minutes). Top with fresh whipped cream or vanilla ice cream, if desired.
Nutrition
Serving: 1serving | Calories: 417kcal | Carbohydrates: 62g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 143mg | Potassium: 214mg | Fiber: 3g | Sugar: 39g | Vitamin A: 537IU | Vitamin C: 50mg | Calcium: 44mg | Iron: 2mg