Strawberry-Rhubarb Crumble

Strawberry-Rhubarb Crumble

AuthorJulie

3-4 cups chopped rhubarb
3-4 cups hulled, halved strawberries
1/2-3/4 cup sugar
2 Tbsp. cornstarch
Crumble
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup oats
3/4 cup flour
pinch salt

1

Preheat the oven to 350F. To make the filling, toss the rhubarb, strawberries, sugar and cornstarch in a bowl or directly in your baking dish; spread it out in the dish.

2

To make the crumble, blend all the ingredients in a bowl with a fork or your fingers, or pulse it in the food processor until well combined and crumbly. Sprinkle it over the fruit, squeezing to create larger clumps as you go.

3

Bake for 45 minutes to an hour, until golden and bubbly around the edges.

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Ingredients

 3-4 cups chopped rhubarb
 3-4 cups hulled, halved strawberries
 1/2-3/4 cup sugar
 2 Tbsp. cornstarch
Crumble
 1/2 cup butter
 1/2 cup packed brown sugar
 1/2 cup oats
 3/4 cup flour
 pinch salt

Directions

1

Preheat the oven to 350F. To make the filling, toss the rhubarb, strawberries, sugar and cornstarch in a bowl or directly in your baking dish; spread it out in the dish.

2

To make the crumble, blend all the ingredients in a bowl with a fork or your fingers, or pulse it in the food processor until well combined and crumbly. Sprinkle it over the fruit, squeezing to create larger clumps as you go.

3

Bake for 45 minutes to an hour, until golden and bubbly around the edges.

Strawberry-Rhubarb Crumble
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