strawberry rhubarb crumble

Hey! Welcome back to our weekly recipe series. If you're new here, you can discover more of my culinary creations on social media at @alliesbananabread.

RHUBARB SEASON IS HERE! The ruby-red stalks of rhubarb are popping up everywhere now. Depending on your location, you might already see them brightening farmers' markets or they'll be appearing in the coming weeks. Either way, rhubarb season has arrived.

Today I'm sharing an irresistible strawberry rhubarb crumble that you’re going to love. I've always favored crumbles over pies—that buttery, crunchy topping is simply the highlight of any dessert. I love to mix it with the warm fruit beneath, savoring every little golden crumble.

The classic pairing of rhubarb with strawberries just works so well together. The tart zip of rhubarb meets the sweet juiciness of strawberries creating a flavor combo that's basically perfect. Oh, and fun fact-even though we use it like a fruit in all these sweet treats, rhubarb is actually a vegetable! Who knew?

This recipe couldn't be simpler to prepare, and its versatility shines when served. Enhance it with a dollop of freshly whipped cream, a spoonful of tangy Greek yogurt, or a scoop of vanilla ice cream. Enjoy!

Ingredients:

Filling:

• 2 cups chopped strawberries

• 2 cups chopped rhubarb

• 1 TBSP honey

• 3 TBSP OJ

• 2 TBSP cornstarch

• 1/2 cup sugar

• Pinch of salt

Crumble:

• 1.5 cups flour

• 1/3 cup granulated sugar

• 1/3 cup brown sugar

• 2 tsp cinnamon

• 1 stick of butter melted

Instructions:

1. Turn oven to 375 degrees.

2. Mix together all filling ingredients. Set aside.

3. Mix together dry ingredients for crumble.

4. Add melted butter to dry mixture and mix until crumbly.

5. Put filling in pan (I used my cast iron) and put the crumble on top.

6. Bake for about an hour.