Gingery Strawberry-Rhubarb Crumble

Gingery Strawberry-Rhubarb Crumble
Servings: 8 Prep 15 mins Bake 350°F 1 hr Cook 3 mins


Crumb Topping:
  • 3/4 cup all-purpose flour
  • 3/4 cup old-fashioned rolled oats
  • 3/4 cup packed light-brown sugar
  • 1/2 cup chopped glazed walnuts (from 8-ounce package)
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 6 tablespoons unsalted butter, melted
Fruit Mixture:
  • 2 cups diced rhubarb (1/2 pound)
  • 18 -large strawberries, hulled and halved (if large, quartered)
  • 1/4 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1/2 cup dry white wine

Make It

1. Heat oven to 350 degrees F.

Crumb Topping:

2. In a medium-size bowl, stir together the flour, old-fashioned rolled oats, light-brown sugar, glazed walnuts, cinnamon and ginger until well blended. Stir in the melted butter until the mixture is evenly moistened and crumbly.

Fruit Mixture:

3. Coat 2-quart oval baking dish with nonstick vegetable-oil cooking spray. In the baking dish, mix together the rhubarb and strawberries. In a small saucepan, stir together the granulated sugar, light-brown sugar, cornstarch, water and white wine until the mixture is smooth. Over medium-high heat, cook the sugar mixture, stirring occasionally, until it thickens, about 3 minutes. Pour over the rhubarb mixture, and stir to mix. Top evenly with the crumb mixture.

4. Bake in 350 degree F oven until the center of the filling is bubbly and the topping is browned, about 1 hour.

5. If desired, serve with a dollop of whipped cream or a scoop of vanilla ice cream. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 352, Fat, total (g): 13, chol. (mg): 23, sat. fat (g): 6, carb. (g): 56, fiber (g): 3, pro. (g): 4, sodium (mg): 55, Percent Daily Values are based on a 2,000 calorie diet.