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Rhubarb and Strawberry Crumble
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Source: https://recipheon.com/en/recipes/desserts/rhubarb-and-strawberry-crumble
About this recipe
Rhubarb and strawberry crumble pairs tart rhubarb with sweeter strawberries beneath a crisp crumble topping. The rhubarb gives the dessert pronounced tartness with a slight astringent edge, while the strawberries add color, juice, and fruity sweetness. Scatter the topping of all-purpose flour, sugar, and plant-based butter loosely so it turns golden and crisp as it bakes. This is a simple way to bake with fruit without making a whole cake.
Ingredients
250 g rhubarb
200 g strawberries
120 g all-purpose flour
80 g block-style plant-based baking fat, 80% fat
50 g sugar
Steps
Wash and trim the rhubarb, then cut the stalks into 1–2 cm pieces. Wash, dry and hull the strawberries, halving larger ones. Preheat the oven to 180°C with top and bottom heat.
Mix the rhubarb and strawberries with 30 g of the sugar. Transfer to an ovenproof dish about 20 × 20 cm and spread evenly, avoiding a much higher layer in the center.
Combine the flour, remaining 20 g of sugar and cold plant-based baking fat. Rub with your fingertips into loose, uneven crumbs; do not knead into a smooth dough or melt the fat.
Sprinkle the crumble over the fruit without pressing down. Bake on the middle rack for 25–35 minutes, until the topping is golden and the juice begins bubbling around the edges. Test a piece of rhubarb with a fork: it should be soft and separate easily.
Remove the dessert and let cool for a few minutes, until the fruit juice stops bubbling vigorously and thickens slightly. Serve spooned portions, taking fruit and crumble together.
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