The Dish | Rhubarb & Strawberry Crumble

Tart rhubarb and sweet strawberries welcome all manner of spices. In this easy crumble recipe, they’re paired with a warming trio and a splash of vanilla.


Fruit blend ingredients:

  • 5-6 stalks fresh rhubarb (about 1 pound)
  • 12 oz fresh strawberries
  • 1/2 cup white sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly crushed cardamom seeds or 1/2 tsp ground cardamom

Crumble ingredients:

  • 1 stick (4 oz) salted butter
  • 1 cup rolled oats (not instant)
  • 1/2 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup almond meal
  • 1/2 cup white sugar
  • 1/2 tsp baking powder
  • 1/2 tsp ground ginger
  • 1 tsp vanilla essence
  • Preheat oven to 350’F.
  • Lightly butter a 8-10″ baking or casserole dish at least 2.5″ deep.
  • Wash the strawberries and rhubarb. Core and quarter the strawberries. With a sharp knife, cut the rhubarb into one-inch chunks. If the stems are stringy, peel off and discard the rough outer skin.
  • In a medium-to-large bowl combine sugar and spices. Toss fruit in sugar blend until well covered and spoon into the buttered dish. Set the bowl aside (don’t rinse it).
  • Quarter the stick of butter lengthwise then cut into half-inch chunks.
  • In a food processor, combine oats, sugar, and butter and pulse until butter chunks are no larger than a pea. Add the vanilla.
  • In a small bowl, combine flour, almond meal, baking powder, and ginger. Add to the oat mixture and pulse again until everything is well-combined but still crumbly.
  • Turn mixture into the fruit bowl and press gently until clumps form. Spread evenly over fruit.
  • Bake for 40-45 minutes then let sit to cool slightly for 5-10 minutes. 

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