Strawberry-Rhubarb Crumble

Prep Time: 1 Hour Servings: 8 servings Difficulty: Medium


  • 2 oz. Whole dried apricots (about 6)
  • 1⁄2 cup Cold water
  • 1⁄4 cup Boiling water
  • 1⁄2 cup All purpose flour
  • 1⁄4 cup Dark brown sugar
  • 1⁄4 cup Granulated sugar
  • 1⁄4 tsp Salt
  • 1/8 tsp Ground ginger
  • 1/8 tsp Freshly grated nutmeg


  • 1 lb. Firm fresh rhubarb
  • 12 oz. Fresh strawberries
  • 1/3 cup Sugar
  • 3 tbsp All purpose flour
  • 1⁄2 tsp Grated lemon peel


  1. Preheat oven to 400°F.
  2. Combine the dried apricots and the cold water in a small saucepan and bring to a boil over medium heat. Cover, reduce heat to low and simmer for 20 minutes.
  3. Remove from the heat and pour into the bowl of a food processor or blender, add the boiling water and puree until smooth.
  4. Combine the remaining dry ingredients in a bowl and mix thoroughly.
  5. Add the apricot puree to the dry ingredients and mix with a fork to the texture of coarse meal, set crumble aside.
  6. For filling, in a large bowl add the sugar, flour and lemon rind and mix with fruit.
  7. Trim the rhubarb and cut it into 1⁄4 inch chunks. Cut the strawberries and put into a 1 quart casserole dish or an 8 x 8 inch non-stick baking pan along with the rhubarb.
  8. Sprinkle the crumble over the fruit filling and bake for 20-25 minutes. Remove from the oven and rest for 10 minutes before serving.

Nutritional information per serving: Protein 1.9g Total Fat .4g Carbohydrates 22.2g Calories 95 Sodium 79mg Cholesterol 0mg


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