Ruby Red Rhubarb and Strawberry Crumble
Strawberries and rhubarb make a swell pair. They are commonly found together in pies, but I find crumbles are much easier to make. You can assemble this dish a day ahead and bake just before you want to serve it. It is wonderful hot from the oven and served with ice cream, or cold at a picnic! I bought some rhubarb and strawberries earlier this week, and threw this together to end our Father’s Day dinner.
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups Rhubarb, Chopped Into 1-inch Pieces
- 4 cups Strawberries, Hulled And Cut Into Bite-sized Chunks
- ¾ cups Sugar
- 1 Tablespoon Cornstarch (up To Double This, If Desired)
- 1 cup Flour
- 1 cup Rolled Oats
- ¾ cups Brown Sugar
- 1 teaspoon Cinnamon
- ¾ cups Butter Or Margarine