Strawberry Rhubarb Crumble with Local Ice Cream

Prep time: 10 minutes

Cook time: 50 minutes

Servings: 8

Calories per serving: 213


We've got local rhubarb from Brackett Farms and local strawberries from Havilah Gardens at the Co-op! We decided to pair that with local Kilgus vanilla ice cream and make a delectable strawberry rhubarb crumble. This is a quick and easy dessert that packs a juicy fruit flavor with plenty of oats and cinnamon.

Rhubarb, sliced into 1/2-inch pieces
3 cups
Apple, peeled and sliced
Strawberries, sliced
1 cup
1/3 cup
Ground cinnamon
1/2 teaspoon
All-purpose flour
1/2 cup
Baking powder
1 teaspoon
1/4 teaspoon
Unsalted butter, cold
4 tablespoons
Brown sugar, packed
2/3 cup
Quick-cooking oats
2/3 cup
Vanilla ice cream
  1. Preheat oven to 350 degrees F. 
  2. Combine rhubarb, apples, and strawberries in a large bowl. Spoon into a greased 8-inch square baking dish.
  3. Combine sugar and cinnamon and sprinkle over the rhubarb mixture. Set aside.
  4. In a bowl, combine flour, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over the rhubarb mixture.
  5. Bake for 45-50 minutes until lightly browned. Serve warm or cold, with a scoop of ice cream if desired.