Strawberry Rhubarb Crumble with Mascarpone Whipped Cream
A perfect treat for the early summer season, this classic crumble features sweet strawberries paired with tart rhubarb and topped with a cinnamon streusel. Add a dollop of tangy mascarpone whipped cream on top!
Servings 8 People
Calories 469kcal
Ingredients
Filling
- 1.5 Quarts Strawberries hulled, and halved (or quartered for large berries)
- 2 Cups Sliced Rhubarb (should total about 7-8 cups of fruit)
- 2 Tbsp Cornstarch
- 1 tsp Vanilla
Streusel
- 1 3/4 Cups Flour
- 1/2 Cup Brown Sugar
- 1/4 Cup Granulated Sugar
- 1 Tbsp Cinnamon
- 1/2 tsp Allspice
- 3/4 tsp Salt
- 3/4 Cup Butter (1.5 sticks) melted
Mascarpone Whipped Cream
- 1/2 Cup Heavy Cream
- 1/4 Cup Mascarpone Cheese
Instructions
- Preheat the oven to 350F. In a large bowl, add the strawberries and rhubarb, and sprinkle with the cornstarch and vanilla. Toss gently until combined.
- Prepare the streusel: In medium bowl, combine the flour, sugars, spices, and salt. Whisk until thoroughly combined. Add in the melted butter and stir. Use your hands at the end to create a crumbly, wet sand texture.
- Take a big handful of the streusel topping, and add it to the bowl with the strawberries. Use your hands to toss it up until mixed in.
- In an 8x8 pan, add the berry mixture and spread. Then add the streusel evenly over the top. Bake for 35-45 min, until filling is bubbling throughout.
- Meanwhile, make the whipped cream: add the heavy cream and mascarpone to a 16-oz jar or medium bowl. Use a hand mixer with the whisk attachment to whip until the cream has firm peaks that hold their shape.
- When the crumble is done, let it cool for at least ten minutes. Scoop portions to serve and top with a dollop of the whipped cream.
Notes
- Make-Ahead Tip: Store the baked crumble and whipped cream separately in the fridge. Cover the crumble with foil, and reheat individual portions in the microwave for about 1 minute. Or to reheat the entire crumble, bake at 350 for 30 minutes until warm throughout. Top with whipped cream just before serving.
- Make it Gluten-Free: Use a gluten-free flour in the streusel.
- You can adjust the balance of strawberries to rhubarb in the filling. More strawberries will add more sweetness, rhubarb will add more tartness. Be sure to keep the same total amount of fruit.