Strawberry and Rhubarb Crumble with Vanilla Bean Whipped Cream

Call it a crumble, call it a crisp, call it a fruit bake (is there such a thing?)…whatever name you want to give this little baby, go ahead.  It’s called scrumptious, in my dictionary.  I probably won’t hear a thing while I’m enjoying one of these treats anyway.  So, I just named it with the most common name, a crumble, referring to the golden brown and crumbly toppings.



I love Spring.  The temperature in Spring is just so comfortable, the beautiful flowers starts blooming (sorry to those who has allergy), also, the produce selections are just as wonderful!  What are today’s top picks from the farmer’s market?  Strawberries and rhubarbs.



Since both strawberries and rhubarbs are the most beautiful around this time of the year, that makes them a natural and perfect pair in cooking and baking.  I love the sweetness from the strawberries that balanced so well with the tartness from the rhubarb.  They are simply gorgeous to me, both in tastes and appearances. 



I can munch on a basket full of these sweet and refreshing strawberries all day just the way they are.  However, it’s been rainy and gloomy in the past few days in L.A. (which is very unusual at this time of the year).  The gloominess just made me crave for something more comforting, something that can warn my heart and stomach (what an excuse, huh!?).  That was how this Strawberry and Rhubarb Crumble was born. 



I love to enjoy this Strawberry and Rhubarb Crumble while it’s still warm from the oven.  The crumble on top was golden brown with a wonderful crunch.  The strawberry and rhubarb were still bubbling with their own juices as they came out of the oven.  I serve this Strawberry and Rhubarb Crumble with a big dollop of Vanilla Bean Whipped Cream along with some fresh strawberries.  The Vanilla Bean Whipped Cream and fresh strawberries were still cold from the fridge and makes a nice contrast in temperature with the warm crumble.  You can definitely serve with a scoop of vanilla bean ice cream instead.  I can imagine it would be just as scrumptious. 



When the warmth from the Strawberry and Rhubarb Crumble started to melt the Vanilla Bean Whipped Cream…each bite was heavenly.  Not to mention, the Vanilla Bean Whipped Cream alone was to die for.  Yes, I added the seeds from half a vanilla bean instead of using extract when I whipped up the cream.  If you look closer, you can see the seeds in both the pictures above and below.  They are simply beautiful to me!  Hey, if I were to indulge, might as well make every bite counts! 



Thank you for reading and I hope you’ll enjoy today’s recipe.




Strawberry and Rhubarb & Strawberry Crumble: (Printable Recipe)
Makes 8 (8-ounce) ramekins

Ingredients For the filling:
3 cups rhubarb, chopped
2 cup strawberries, chopped
3 tablespoons cornstarch
1/2 cup sugar
zest of 1 Meyer Lemon (you can use regular lemon as well if you can’t find any)
2 tablespoons of Meyer lemon juice (or regular lemon juice)

Ingredients For the Crumble/Topping:
1/2 cup sugar
3/4 cup all purpose flour
1/4 cup roll oats
1/4 cup brown sugar, lightly packed
zest of 1 Meyer lemon (You can use regular Lemon if you can’t find any)
1/4 teaspoon ground cardamom
1/8 teaspoon kosher salt
8 tablespoons (1 stick) unsalted cold butter, diced

Ingredients for the Vanilla Bean Whipped Cream:
1 cup heavy whipping cream
3 tablespoons powdered sugar
1/2 vanilla bean, scraped out the seeds



Preheat the oven to 350 degree F.

To prepare the Filling:
In a large bowl, add the rhubarb, strawberries, corn starch, sugar, lemon zest and lemon juice and gently toss to coat all ingredients. Set aside.

To prepare the crumble/topping:
In A medium bowl, add the sugar, flour, oats, brown sugar, lemon zest, cardamom and salt together. Add the butter and work it into the flour mixture with a fork and/or your fingertips until the mixture is crumbly.

To prepare the Vanilla Bean Whipped Cream:
In the bowl of the stand mixer fitted with the whisk attachment, beat whipping cream and powdered sugar together until medium peak forms.  Add the seeds from the vanilla bean and beat until well combined.  The cream is ready when stiff peak forms (do not over beat or the cream will get separated).  Cover and refrigerate until ready to use.

To Assemble:
Divide the fruit mixture into the ramekins, and then top with the crumble mixtures. Place ramekins on a foil lined baking sheet. Bake for about 40 to 45 minutes, or until the tops are golden brown and crispy and the filling is bubbly.

Serve warm or at room temperature with Vanilla Bean Whipped Cream or vanilla ice cream.