Strawberry Rhubarb Crumble with Cardamom and Nutmeg

Strawberries and rhubarb are a classic combination in desserts, and the addition of cardamom and nutmeg adds a warm and aromatic twist to this traditional crumble recipe.

This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Strawberry Rhubarb Crumble with Cardamom and Nutmeg

Cooking Method: Baking Cuisine: American, British Courses: Baking, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 6 Calories: 1920

Best Season: Summer

Ingredients

Servings

• 2 cup Strawberries
• 2 cup Rhubarb
• ¹⁄₂ cup Granulated sugar
• ¹⁄₂ cup All-purpose flour
• ¹⁄₂ cup Old-fashioned oats
• ¹⁄₄ cup Brown sugar
• ¹⁄₂ teaspoon Ground cinnamon
• ¹⁄₄ teaspoon Ground cardamom
• ¹⁄₄ teaspoon Ground nutmeg
• ¹⁄₄ cup Unsalted butter

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the strawberries, rhubarb, and granulated sugar. Let it sit for 10 minutes to release the juices.
3. In a separate bowl, mix together the flour, oats, brown sugar, cinnamon, cardamom, and nutmeg.
4. Cut the butter into small cubes and add it to the dry mixture. Use your hands to rub the butter into the mixture until it resembles coarse crumbs.
5. Pour the strawberry-rhubarb mixture into a baking dish and sprinkle the crumble mixture evenly over the top.
6. Bake for 35-40 minutes, or until the fruit is bubbling and the crumble topping is golden brown.
7. Remove from the oven and let it rest for 10 minutes before serving.
8. Serve warm with a scoop of vanilla ice cream, if desired.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 55g19%

Sugars 30g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.