Strawberry-Rhubarb Crumble

 photo 2-241

I’m still on my rhubarb kick so here is my latest rhubarb creation- a strawberry-rhubarb crumble. A fruit crumble is my favorite way to use fresh fruit; it has all of the tastiness of a pie without the hassle of struggling with a pie crust. Instead, you have juicy fruit topped with a crumbly topping, which in this case is a combination of nuts, oatmeal, and flour. It’s fool proof, delicious, and fast to make. I like it best served warm so you can put it in the oven shortly before dinner is served and dessert will be done by the time you are ready for your final course. To make the crumble extra special top it with whipped cream or vanilla ice cream. Yum!

STRAWBERRY-RHUBARB CRUMBLE

For the topping:

1 1/4 cups flour

1 teaspoon baking powder

1/8 teaspoon salt

1/2 cup old fashioned oats (do not use quick or instant0

1/2 cup toasted walnuts, chopped

3 tablespoons white sugar

3 tablespoons brown sugar

Zest of 1 lemon

8 tablespoons unsalted butter, melted and slightly cooled

For the filling:

1 1/2 cups rhubarb, cut into 1 inch pieces

1 quart strawberries, hulled and sliced

Juice of 1 lemon

1/2 cup white sugar

1 tablespoon cornstarch

Pinch of salt

  • Preheat the oven to 375 degrees.
  • To prepare the topping combine the flour, baking powder, salt, oatmeal, walnuts, sugars and lemon zest in a large bowl.
  • Drizzle with the melted butter then use a wooden spoon to combine the ingredients until small clumps form. Set aside until ready to use.
  • To prepare the filling, combine the rhubarb strawberries, lemon juice, sugar, cornstarch and salt in a 9-inch deep dish pie dish.
  • Cover the top of the fruit with a thick but even layer of the topping.
  • Bake until the topping golden brown and the fruit is bubbly, 40 to 50 minutes.
  • Allow to cool slightly before serving.
  • Top with whipped cream or ice cream if desired.

Serves 4-6

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