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This crumble is really a dessert I love to make in summer: after all, the combination of strawberry, mint and rhubarb is delicious! If you also add crumble batter, you're in for a real treat.
For even more indulgence, feel free to add any toppings you like on top: a nice scoop of vanilla ice cream, slivered almonds, pistachios, chocolate crumbs, etc...
💙 Why you'll love this recipe
- It's really easy to make and quite quick.
- It is ultra gourmet and contains only ingredients that are very easy to find and use.
- It can be kept for several days and is ideal for sharing with family and friends.
✅ A recipe suitable for gluten intolerant/allergic people
For those who are gluten intolerant or allergic, this recipe is perfectly feasible!
Simply replace conventional wheat flour with any gluten-free flour. And the list goes on: rice flour, buckwheat flour, corn flour, chestnut flour, etc...
As the other ingredients are gluten-free, that's the only change you'll need to make to this recipe.
🐹 Are there any vegan alternatives?
To make this recipe vegan, simply replace the butter with vegetable butter.
The rest of the ingredients are of non-animal origin, so very few changes are needed to make this recipe vegan !
🍓 When do you eat strawberries and rhubarb?
The strawberry season is at its peak between April and July included.
As for rhubarb, its season is short: April to June included.
I recommend storing this crumble in an airtight container in the fridge. This means you can keep it for 2 to 3 days.
Easy strawberry rhubarb crumble
For the crumble
- ½ cup semi-salted butter (115g)
- ½ cup brown sugar (120g)
- 1 ⅞ cups all-purpose flour (230g)
For the topping
- 2 ¾ cups strawberries (400g)
- 3 ⅓ cups rhubarb (405g)
- a few fresh mint leaves
- 4 tablespoons brown sugar divided
- Remove your butter from the fridge, set aside and preheat your oven to 356°F/180°C in natural convection/static heat mode. Rinse your fruit well and peel your rhubarb with a vegetable peeler to remove as many filaments as possible. Hull the strawberries, cut in half and coarsely cube the rhubarb.
- In two separate saucepans, sauté the strawberries and rhubarb over medium-high heat for 10 minutes. Add 2 tablespoons brown sugar and a few mint leaves to each pan, stirring frequently to prevent sticking.
- Meanwhile, prepare the crumble batter: using your hands, mix together the soft butter, sugar and flour, until you have a sort of sand.
- Once the fruit has set, place in an ovenproof dish. Add the crumble mixture and bake for 30 minutes in natural convection mode.
- Leave to cool for ten minutes or so, then add toppings as desired, and enjoy!
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- You can enjoy this crumble with the toppings of your choice: vanilla ice cream, flaked almonds, pistachios, chocolate crumbs, etc...