How to Make Strawberry Rhubarb Balsamic Crumble

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How to Make Strawberry Rhubarb Balsamic Crumble Recipe
7 Steps
Ingredients
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1
Grease a baking dish (if my family is reading...a nicer baking dish might make a good Christmas present!).  Set oven to 350F.

Grease a baking dish (if my family is reading...a nicer baking dish might make a good Christmas present!). Set oven to 350F.

2
Chop rhubarb (hope you get more red bits than I did here).  Add sugar, cornstarch, and balsamic vinegar!  Only if you have fabulous balsamic smuggled  in from Paris.  Otherwise use lemon juice.

Chop rhubarb (hope you get more red bits than I did here). Add sugar, cornstarch, and balsamic vinegar! Only if you have fabulous balsamic smuggled in from Paris. Otherwise use lemon juice.

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3
Add strawberries and mix.  (I added a little more sugar because of my uber tart green rhubarb).  Spread in dish.

Add strawberries and mix. (I added a little more sugar because of my uber tart green rhubarb). Spread in dish.

4
Mix together flour, baking powder, and add with brown sugar to melted Becel Buttery Taste margarine.

Mix together flour, baking powder, and add with brown sugar to melted Becel Buttery Taste margarine.

5
Mix until it looks crumbly - hence the name.

Mix until it looks crumbly - hence the name.

6
Add topping to fruit.  Cook for 45-55 min.

Add topping to fruit. Cook for 45-55 min.

7
Le fin.

Le fin.

Ingredients

Rhubarb 
Strawberries 
Cups Sugar 
2 Tablespoons Balsamic vinegar 
3 Tablespoons Cornstarch 
Flour 
1 Teaspoon Baking soda 
½ Cups Becel Buttery Taste 
Cups Brown sugar 
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