Strawberry Rhubarb Crumble with Streusel Topping
A warm strawberry rhubarb crumble with a buttery streusel topping and sweet-tart filling, perfect with a scoop of ice cream.
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Cooking tools:
- Oven
- Baking dish
- Baking sheet
- Aluminum foil
- Mixing bowl
- Ice cream scoop
Ingredients
- 2 cups strawberries, quartered
- 2 cups rhubarb, trimmed and cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- 1/8 teaspoon coarse salt
- 3/4 cup all-purpose flour
- 1/3 cup packed brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter, cut into small pieces
- Ice cream or whipped cream
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