Strawberry Rhubarb Crumble: A Springtime Delight
This Strawberry Rhubarb Crumble is the perfect dessert for early spring when rhubarb is in season, and strawberries are at their peak of freshness. The combination of tart rhubarb and sweet strawberries, topped with a crispy oat and white chocolate crumble, makes this dish a delightful twist on a classic dessert. Serve it warm from the slow cooker with a scoop of vanilla ice cream for an indulgent treat.
Ingredients:
- 4 cups strawberries, hulled and quartered
- 4 stalks rhubarb, cut into ½-inch pieces
- 2 cups sugar
- 1 teaspoon cinnamon
- Zest of 1 orange
- 1 tablespoon cornstarch
- 1 cup rolled oats (not instant)
- ½ cup packed light brown sugar
- ½ cup chopped white chocolate
- 1 cup flour
- ½ cup butter, cut into cubes and chilled
Instructions:
1. Coat the inside of your slow cooker pot with cooking spray, brush with oil, or line with a slow cooker liner.
2. Add the strawberries, rhubarb, sugar, cinnamon, and orange zest to the slow cooker pot and set aside.
3. In a medium bowl, make the crumble by combining the oats, brown sugar, white chocolate, and flour. Add the cold butter and use your fingers or two knives to cut the butter into the mixture until it forms pea-sized crumbles.
4. Sprinkle the crumble mixture evenly over the fruit in the slow cooker.
5. Cover and cook on low for 2 to 3 hours until the crumble is set and the fruit is bubbling.
6. Before serving, uncover the slow cooker and allow the crumble to cool for about 30 minutes.
Serve warm with a generous scoop of vanilla ice cream to make this dessert even more irresistible. This crumble is an easy, crowd-pleasing dish that captures the fresh flavors of spring with every bite.
Tags:
Desserts