This Strawberry Rhubarb Crumble is one of those recipes that started in one direction and through my indecision, became this other dessert entirely. I was going to macerate strawberries in balsamic vinegar with some slivered almonds on top for a little something after eating these amazing Teriyaki Glazed Grilled Salmon on Pineapple Planks the other night. It was simple enough, right?
Well I got to thinking they needed a little punch and fresh cracked black pepper came to mind. Not something you would think to put in a dessert like when I added basil to goat cheese and fruit for my Blueberry, Strawberry, Goat Cheese and Basil Tart, but sometimes the unexpected is oh so delicious!
Strawberry Rhubarb Crumble
Like a house favorite of ours, a crisp or crumble fruit dessert is always a winner. I thought I would take the basics from my Apple Crisp recipe and that’s how this Balsamic Black Pepper Strawberry Rhubarb Crumble came to be. I added an extra egg and ground up some graham crackers for the crumble and man was it a wise move.
What’s the best? The fruit filling is simply out of this world, knock your socks off good. The rhubarb was fresh from the local Farmers Market and the combo with strawberry is always a tasty mix. Now, add balsamic vinegar and fresh cracked black pepper to the mix as it slowly cooks and you have a palette flavor crescendo of holy heck! I mean, it’s sweet, tart, tangy, has a little bite that just needs to be explored. Please, don’t be afraid. The graham cracker crumble that’s used as the base and on top adds a sweetness and the finishing sugar tops it all off perfectly.
Ingredients and Instructions
Place the rhubarb, strawberries, sugar, lemon zest, balsamic vinegar and black pepper in a sauté pan. Cook over medium heat until mixture comes to a simmer and begins to breakdown and thicken, 5-6 minutes. The rhubarb will start to break down, try to keep it a little chunky for a more rustic filling. Set aside and allow to cool to room temperature.
Preheat oven to 400˚. Lightly coat a baking stone or 9 inch deep baking pan with cooking spray.
In a mixing bowl beat the flour, graham cracker crumbs, sugar, egg and baking powder until it becomes a crumbled mixture.
Sprinkle three quarters of this mixture on bottom of the pan. Spoon the strawberry rhubarb mixture on top and sprinkle remaining crumb mixture on top.
Melt the butter, drizzle over the top and sprinkle with finishing sugar. Bake for 30-35 minutes until golden brown.
Feel free to have this warm, fresh from the oven with an ice cold glass of milk or cold on its own the next day for breakfast. It’s simply a fantastic combination of flavors.
Strawberry Rhubarb Crumble
- 1 cup all purpose flour
- 1/2 cup graham cracker crumbs
- 1 1/2 cup sugar
- 2 eggs
- 1 1/2 tsp baking powder
- 1/4 cup butter
- 2 tbsp finishing sugar
Strawberry Rhubarb Filling
- 8 rhubarb stalks chopped
- 2 cups strawberries rough chop
- 1/4 cup sugar
- 1 lemon (zest from half of lemon only)
- 2 tbsp balsamic vinegar
- 2 tsp fresh cracked black pepper
- Place the rhubarb, strawberries, sugar, lemon zest, balsamic vinegar and black pepper in a sauté pan. Cook over medium heat until mixture comes to a simmer and begins to breakdown and thicken, 5-6 minutes. The rhubarb will start to break down, try to keep it a little chunky for a more rustic filling. Set aside and allow to cool to room temperature.
- Preheat oven to 400˚F. Lightly coat a baking stone or 9 inch deep baking pan with cooking spray.
- In a mixing bowl beat the flour, graham cracker crumbs, sugar, egg and baking powder until it becomes a crumbled mixture.
- Sprinkle three quarters of this mixture on bottom of the pan. Spoon the strawberry rhubarb mixture on top and sprinkle remaining crumb mixture on top. Melt the butter, drizzle over the top and sprinkle with finishing sugar. Bake for 30-35 minutes until golden brown.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Gotta love comments like this, thanks Jake!
Oh man, balsamic, pepper, strawberry and rhubarb is an amazing combination. This would have been delish!
Thanks Amanda, I’m thinking of making some hand pies this week with the same filling… so darn good!
I love rhubarb and am completely intrigued by the flavors and textures in this. Definitely a must try!
Rhubarb is definitely one of my top 5 fruits! These flavors are really just incredible together Marissa, I hope you try it out. 🙂
Hey Kevin! This looks so good! I love rhubarb and strawberries together and your crumble topping – oh yes! Unfortunately rhubarb is one thing we cannot grow here, the soil has so much clay. I will be keeping my eye out for rhubarb, Thanks!
Definitely, I would be very bummed if rhubarb was not available where I lived! This would work just fine with the strawberries alone I’m sure, just double them. The flavor combination is really terrific!
Kevin, you’ve got something insanely fabulous on here! It’s difficult to surprise me with a crumble, especially a rhubarb one, but you nailed that! I’ve never incorporated balsamic and black pepper in it, and that sounds sooooo good to me! Nicely done!
Thanks so much Ben, it was sinfully delicious! The graham cracker crust really balanced everything out, too. Have a great weekend. 🙂
Oh man, we love a good crumble (i.e. cobbler) around our house! They totally take me back to the days of spending summers with my grandparents. I’m digging this grown-up version of crumble, though…balsamic and black pepper? Yes!! I hope you have a great Memorial Day weekend, my California friend! #WolfpackCrumbles
Crumble, Cobbler, Crisp, they all work for me and this one was no joke! Have a great time this weekend, too. I believe a mountain hike with the dogs and some BBQ are in order for this weekend. #WolfpackEats