Rhubarb Strawberry Crumble with a Twist
It’s part two of my rhubarb month-long blogging event and today is a dessert of rhubarb strawberry crumble with a twist! I’ve eaten a lot of rhubarb in my life and have had it a few different ways. A staple summer cake for me is the Alberta rhubarb cake, which my mom makes for me every year. Once I even made it myself too, but it’s much better when mom makes it! I’ve also used rhubarb in my easy Greek yogurt rhubarb muffins, which are great for breakfast or an on the go snack. Last week on the blog we had a rhubarb shrub (you may be familiar with my new addiction to making shrubs if you also read the kiwi shrub I recently made) and next week will be a rhubarb fig ginger relish.
Rhubarb Strawberry Crumble with a Twist
I’ve had a lot of rhubarb and strawberry crumble over the years as well, but this crumble has a bit of an interesting twist. I was looking for some interesting ways to use rhubarb and came across this amazing blog, Kevin’s Cooking, and found his Balsamic Black Pepper Strawberry Rhubarb Crumble recipe. Instantly I was intrigued.
For this recipe I used a different crumble topping than Kevin did and I increased the rhubarb and decreased the pepper. Also I used a blueberry balsamic vinegar.
Start by placing the rhubarb, strawberries, sugar, lemon zest, blueberry balsamic vinegar and black pepper into a sauce pan and cook over medium heat, while stirring occasionally, until the rhubarb starts to breakdown, about 10 minutes.
Set rhubarb strawberry mixture aside and let cool.
Preheat oven to 400 degrees F and spray a cake pan or small casserole dish with cooking spray.
In a mixing bowl, combine whole wheat flour, oats, sugars and salt. With your hands, work in the butter until large clumps form. Chill, covered until ready to use.
Spoon rhubarb strawberry mixture into bottom of greased cake pan or casserole dish and evenly spread crumble topping over rhubarb strawberry mixture.
Bake in preheated oven for 30 – 35 minutes, until golden brown.
I like to serve rhubarb strawberry crumble hot and with ice cream, but it’s also good cold and on it’s own!
Rhubarb Strawberry Crumble with Blueberry Balsamic and Black Pepper
Ingredients
Rhubarb Strawberry
- 12 rhubarb stalks chopped
- 2 cups strawberries chopped
- 1/4 cup white sugar
- 1 lemon zested
- 2 Tbsp. fruity balsamic vinegar I used blueberry
- 1 tsp fresh cracked black pepper
Crumble Topping
- 3/4 cup whole wheat flour
- 1/2 cup oats
- 1/3 cup brown sugar
- 3 Tbsp. white sugar
- Pinch of salt
- 6 Tbsp. cold butter cut into chunks
Instructions
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Preheat oven to 400 degrees F.
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Spray a cake pan or small casserole dish with cooking spray.
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Combine rhubarb, strawberries, sugar, lemon zest, blueberry balsamic vinegar and black pepper into a sauce pan and cook over medium heat, while stirring occasionally, until the rhubarb starts to breakdown, about 10 minutes.
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Set rhubarb strawberry mixture aside and let cool.
-
In a mixing bowl, combine whole wheat flour, oats, sugars and salt. With your hands, work in the butter until large clumps form.
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Spoon rhubarb strawberry mixture into bottom of greased cake pan or casserole dish and evenly spread crumble topping over rhubarb strawberry mixture. Bake in preheated oven for 30 - 35 minutes, until golden brown.
Recipe Notes
Adapted from Kevin's Cooking
4 thoughts on “Rhubarb Strawberry Crumble with a Twist”
So happy to see you tried this one. The black pepper and balsamic go so well with the rhubarb. I love a good oat crumble topping and yours looks wonderful. While I used graham crackers in mine, this looks quite tasty Cassandrea and would gladly have a scoop or two with ice cream! 🙂
Thanks so much Kevin!! I loved the idea of your recipe and am so happy I tried it! You are right – the black pepper and balsamic are epic with the rhubarb!!! Thanks!! ?
This looks lovely, loving the twist. I love rhubarb and bet the strawberries go well with it
Wow…this is surely one interesting twist! Definnitely will eat this with ice cream and girlfriends. No to diet for now. LOL! xx
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