Spring Dessert: Rhubarb Strawberry Crunch Recipe

Spring is here! Isn’t that a reason big enough to fest on desserts! Lets feast on the juicy strawberries and vibrant rhubarbs topped up with a crunchy crumble. And if that wasn’t enough to make your mouths water, let me tell you that all the crispy sweetness comes with a punch of lemony tang. I won’t make you wait longer. Here is our today’s recipe that stands inspired by Rollie Wesen’s, Old-fashioned Strawberry Rhubarb Crisp. Go have a dig at this spring dessert:)

Spring Dessert: Rhubarb Strawberry Crunch

Rhubarb Strawberry Crunch Recipe

Image Via: Food Lovers

Ingredients

For The Filling

1 pound strawberries, quartered and with the green tops off

2 pound rhubarb stalks, peeled and sliced into 1/2” thick pieces

1-1/4th cups sugar

2 tsp fresh lemon juice

3 tbsp cornstarch

1 tsp vanilla extract

For The Topping

4 ounces unsalted butter, softened

1-1/4 cup quick cooking rolled oats

1-1/2 cups brown sugar

1-1/2 cups all purpose flour

3 tbsp cooking oil

1 tsp cinnamon

2 to 3 pinches salt

Rhubarb Strawberry Crunch Recipe

Image Via: Bare Feet In The Kitchen

Directions

1. Pre-heat the oven to 375°.
2. In a glass bowl add rhubarb with 3/4 cup sugar. Mix and let it rest for 15 minutes.
3. In another bowl mix strawberries with the remaining 1/2 cup sugar and rest it for about 10 minutes.
4. Stir both the bowls now and then.
5. Now carefully shift the rhubarb bowl contents into the strawberry bowl and leave out the rhubarb juice.
6. Now add cornstarch, vanilla and lemon juice. Stir well.
7. Transfer the contents on to a 9”X 13” baking dish.
8. Now in a separate bowl mix all the topping ingredients. Mix with your fingers until large crumbs are formed.
9. Sprinkle the topping over the filling and bake for 30 minutes.
10. Reduce the temperature to 325° and bake for another 30 minutes.
11. The fruit filling should bubble and the topping should be nice and brown.
12. Let it rest for about 20 minutes.

This gorgeous spring dessert tastes the best when served with vanilla ice-cream. Some people also prefer to have a nice cold custard with the Rhubarb Strawberry Crunch. Have a nice thick layer of the crunchy topping to relish the taste of the tangy sweet fruit filling. Do share your thoughts on this recipe. Also let us know of any interesting twists you can think of!

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