Strawberry Rhubarb Crumble

26 Mar

Yey rhubarb! The first house my parents owned had a mess of rhubarb that grew in the backyard. I remember running around as a little girl chewing on raw stalks with my baby brother. While this crumble is a little bit sweeter and a little bit more grown-up, rhubarb will forever remind me of the feeling of bare feet in grass and summertime fun.

Strawberry Rhubarb Crumble
serves about six (with big girl scoops)/adapted from this recipe

Here’s what I used:

  • 4 cups strawberries, cut in quartered
  • 2 cups rhubarb, chopped
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon lemon juice
  • 3/4 cup flour
  • 3/4 cup oats
  • 2/3 cup light brown sugar
  • pinch of salt
  • 6 tablespoons butter, chilled and cut into small pieces
Here’s what I did:
  1. Spray a baking dish with Pam – I used a 5 x 9.
  2. Combine the strawberries, rhubarb, sugar, cornstarch and lemon juice.
  3. Pour the mixture in the baking dish.
  4. Blend together the flour, oats, brown sugar and salt.
  5. Mix in the butter with your fingers a few pieces at a time until a sandy consistency is reached.
  6. Pour the crumble on top of the fruit mixture and bake at 375 for 40 minutes.
  7. This is excellent warm but also really good after sitting in the fridge.

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