That's it. I'm over it. Strawberry rhubarb pie is something that I generally make every year, but not this year. This year, life is easier. This year, life makes more sense. Why? Because I didn't spend all of that stupid time - like I normally do, making a strawberry rhubarb pie.
And let me tell you, there's no looking back for me. Now that I've got this "killer" recipe... From now on, I'll bake rhubarb strawberry crumble instead.
Now life is good. This is one of the great strawberry dessert recipes; fast, easy, and delicious.
I now spend about 15 minutes in prep time (as opposed to about 45 minutes). So I've saved myself some worthwhile time there. Thankfully, I'm in and out of the kitchen in much less time; it only takes an hour for strawberry rhubarb crumble to bake (which was about the same baking time as making a pie, but of course you save yourself lots of prep time).
The other good thing about this recipe is that it can be customized. For example, you can enlist it as your recipe for strawberry rhubarb crumble in ramekins; it's perfect to make in individual servings.
Sure, this strawberry rhubarb crumble recipe is an easy and quick recipe to make. And making it is also better than going through all of the fuss of making the pie crusts for the filling of a strawberry rhubarb pie.
So why not save yourself some time? When it comes to really awesome strawberry treats, and strawberry rhubarb crumble recipes - this one is the best! Especially if you wanted to serve something different from strawberry shortcake.
Carlo's Strawberry Rhubarb Crumble
(Printable recipe)
Serves 10 to 12 people
1 cup flour
1 cup brown sugar, firmly packed
3/4 cup oatmeal, uncooked
1/2 cup butter, melted
2/3 cup granulated sugar
2 tsp. cinnamon
2 cups diced rhubarb (which is about 2 good sized stalks)
2 cups strawberries, sliced
1 cup water
2 tbsp. cornstarch
1 tsp. pure vanilla extract (not vanilla flavoring)
1.) Preheat oven to 350 degrees. In a roomy bowl, combine flour, brown sugar, oatmeal, butter, granulated sugar and cinnamon and mix until crumbly.
2.) Press half of the mixture into a greased 9 x 13 baking pan.
3.) Cover with rhubarb and strawberries.
4.) In a small saucepan, heat water, cornstarch, and pure vanilla extract over medium-low heat until thick and clear, stirring often. This takes about 5 minutes.
5.) Pour over the rhubarb/strawberry layer.
6.) Top with the remaining crumb mixture and bake at 350 degrees for 60 minutes.
Cater-Hater Tips: Strawberry rhubarb crumble is best served warm with a scoop of Haagen Dazs vanilla bean ice cream. To make it extra-decadent, garnish with a couple chocolate strawberries, dipped in dark chocolate.
If you want to make a quick rhubarb crumble, alter the recipe by omitting the strawberries. The ingredients for rhubarb crumble are to measure the 2 cups of strawberries quantity with rhubarb in it's place. Or, replace the strawberries and make easy rhubarb and apple crumble. Replace strawberries with sliced apples, if you'll make rhubarb apple crumble pie instead.
Now you have the perfect recipe for strawberry rhubarb crumble, and you know how to make rhubarb crumble, and apple rhubarb crumble, too. So enjoy!
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