Strawberry Rhubarb Crumble Dessert
Try this Strawberry Rhubarb Crumble Dessert recipe, or contribute your own.
Try this Strawberry Rhubarb Crumble Dessert recipe, or contribute your own.
- 2 tablespoons milk
- 1 tablespoon lemon juice
- 1/2 teaspoon baking soda
- 3/4 cup butter softened
- 1 cup powdered sugar
- 1/2 cup sugar
- 1-1/2 cups all-purpose flour
- 1 cup firmly packed brown sugar
- 1-1/2 cups uncooked quick-cooking oats
- 1 1/2 cups fresh or frozen unsweetened rhubarb cut into 1-inch pieces
- 1 1/2 cups sliced fresh strawberries
- 2 tablespoons cornstarch.
- serve with vanilla ice cream!
- Carbohydrate 277.341487540021 g
- Cholesterol 613.06250030943 mg
- Fat 231.168625116772 g
- Fiber 0.282499993865045 g
- Protein 3.74845000130529 g
- Saturated Fat 146.324720073937 g
- Serving Size 1 1 recipe (675g)
- Sodium 29617.7763310361 mg
- Sugar 277.058987546156 g
- Trans Fat 16.2241250081711 g
- Calories 3129 calories
Step-by-step
- Combine rhubarb, strawberries and lemon juice in 2-quart saucepan.
- Cover and cook over medium heat, stirring occasionally, until fruit is tender (15 minutes).
- Combine 1/2 cup sugar and cornstarch in small bowl.
- Stir into fruit mixture.
- Continue cooking, stirring constantly, until mixture comes to a boil (1 minute).
- Continue boiling until thickened (1 minute).
- Remove from heat.
- Combine all crust ingredients in large bowl.
- Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
- Reserve 1 1/2 cups crumb mixture.
- Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan.
- Spread filling over crust.
- Sprinkle with reserved crumb mixture.
- Bake for 35 minutes in a 350 degree oven, or until golden brown.
- Cool completely.
- Combine all icing ingredients in small bowl.
- Cut into desired serving sizes.
- Drizzle icing over cooled bars.
Boiling the fruit filling requires strict attention during the final minutes to prevent scorching once the cornstarch is added. Constant stirring ensures the starch gelatinizes evenly at a boil, transforming cloudy liquid into a glossy, thick matrix that will not make the baked crust soggy. Fresh rhubarb offers a fibrous crunch and sharp acidity that softens considerably during the initial 15-minute simmer. Frozen fruit releases more cellular water upon thawing, which demands an extra minute or two of simmering to reduce excess moisture before the thickening stage. Using fresh strawberries alongside frozen rhubarb balances structural integrity, as early-season berries retain their shape better than previously frozen alternatives.
Managing Moisture and Texture in Fruit Fillings
Cornstarch requires a full boil to activate its thickening properties, failing to set properly if removed from heat prematurely. Fruit water content dictates this reduction phase, meaning wetter fruit mixtures need extended simmering over medium heat. Tossing sliced strawberries and chopped rhubarb with lemon juice lowers the pH, protecting anthocyanin pigments so the red color remains vibrant through baking. Pectin levels vary significantly between stalks, requiring cooks to rely on visual cues rather than strict clock times when softening the produce.Reading Visual Cues for Doneness
Without a thermometer, determining when the dessert finishes baking relies entirely on observable surface changes. The crumble topping signals readiness when the edges turn a deep golden brown and the butter bubbling through the oats slows down. Cool the pan completely on a wire rack before cutting, allowing the starch matrix inside the fruit layer to set firmly at room temperature. Sliced bars maintain their structural geometry much better when chilled for one hour after cooling, yielding clean edges when drizzled with icing.
