This Strawberry Rhubarb Crumble is the perfect fruity dessert for summer with a wonderful balance of sweet and tart flavors! The crumble topping adds an irresistible crunch, and the whole thing can be prepared ahead of time, refrigerated, and baked when you are ready to serve.
Yum, strawberries. I am so excited for this time of year, when delicious fresh fruits and veggies are abundant! I also can’t wait to check out our local farmer’s market, which starts this weekend (I think).
(The plastic containers make great vessels for starting seeds if you’re into gardening!)
(It was a massacre! No one survived, not even the strawberries!) Sorry. I had to take this photo. I know, I’m warped.
Fresh rhubarb is beautiful! This was the first time I had actually used it. The rhubarb in my memory comes from a very tart strawberry-rhubarb pie that my grandpa bought me as a kid when he actually meant to buy a sweet strawberry pie (or was it cherry? I can’t remember — I just remember that the taste of rhubarb was shocking to a ~6-year-old’s tastebuds).
Okay. I’ll try to focus and actually give you the instructions/photo captions. Begin by preheating the oven to 325 degrees F.
Combine the first five ingredients (strawberries, rhubarb, granulated sugar, corn starch, orange liqueur) in a large bowl.
Pour into a greased 9-inch pie pan or any combination of equivalently-sized baking dishes.
Combine the flour, granola, turbinado sugar, cinnamon, and salt in another large mixing bowl with a pastry cutter (or your hands, or a food processor) until crumbly.
Look Ma, whole-wheat flour! It sorta makes up for the addition of all that butter, right? Sorta….
(This is “crumbly.”)
Add the egg, and combine. Spoon onto the fruit mixture.
Bake for approximately 35 minutes, or until the fruit mixture is bubbly and the topping is golden brown. Like that ^. MMMMmmmm. Dig right into the baking dish if you want to, or serve with some vanilla ice cream.