• 12 Ratings

Craving a strawberry-rhubarb crumble recipe in fall or winter? Try this casserole dessert that can easily be adapted to use frozen berries and rhubarb instead of fresh (although straight-from-the-garden tastes amazing come spring or summer).

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 375°F. Butter a 3-quart rectangular baking dish; set aside.

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  • For topping, in a medium bowl stir together the flour, turbinado sugar, almonds (if desired), baking powder, and lemon peel. Add melted butter; mix until clumps form. Cover and chill topping while preparing filling.

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  • For filling, in a very large bowl combine strawberries, rhubarb, raspberries, the granulated sugar, the cornstarch, and salt; toss well to combine. If desired, drizzle Chambord over fruit mixture; toss gently to combine. Transfer filling to prepared baking dish. If using frozen fruit, allow fruit mixture to stand for 45 minutes at room temperature.

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  • Cover filling with topping. Place baking dish in a 15x10x1-inch baking pan.

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  • Bake about 1 1/4 hours (1 1/2 hours if using frozen fruit) or until fruit is bubbly in the center and topping is golden. If necessary, cover with foil the last 30 minutes of baking to prevent topping from overbrowning. Serve warm or at room temperature. If desired, serve with crème fraîche.

*Note:

Turbinado is a type of raw sugar. It can be found in the baking aisle of most large supermarkets.

Nutrition Facts

287 calories; 8 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 20 mg cholesterol; 166 mg sodium. 250 mg potassium; 53 g carbohydrates; 4 g fiber; 30 g sugar; 3 g protein; 0 g trans fatty acid; 292 IU vitamin a; 50 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 1 mg iron;

Reviews

12 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2