Reinbek's Rhubarb Rhapsody: Rhubarb And Strawberry Crumble
Reinbek's Rhubarb Rhapsody: Rhubarb and Strawberry Crumble is a delightful dessert that perfectly captures the flavors of Schleswig-Holstein cuisine. This sweet and tangy crumble is a perfect way to enjoy the seasonal bounty of rhubarb and strawberries.
Ingredients
- 4 cups rhubarb, chopped
- 2 cups strawberries, sliced
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch, and vanilla extract. Mix well and transfer to a baking dish.
- In another bowl, combine the flour, oats, brown sugar, butter, cinnamon, and salt. Use your fingers to rub the butter into the dry ingredients until it resembles coarse crumbs.
- Sprinkle the crumb mixture evenly over the fruit in the baking dish.
- Bake for 35-40 minutes, or until the fruit is bubbling and the topping is golden brown.
- Let the crumble cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 3g
- Fat
- 11g
Supplies
Baking dish Mixing bowls Measuring cups and spoons
Tools
Oven
Serving suggestions
Serve the Rhubarb and Strawberry Crumble warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips & tricks
For a twist, try adding a handful of chopped nuts to the crumble topping for extra crunch.
Cost
$10