Strawberry Rhubarb Crumble

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Fruit

  • 1⁄2 c sugar

  • 3 T flour

  • 1 t vanilla

  • 1 lb rhubarb, chopped into 1⁄2” pieces

  • 2 lb strawberries, hulled and quartered

Topping

  • 1⁄3 c almonds, chopped

  • 1⁄4 c oats

  • 3⁄4 c flour

  • 1⁄2 c sugar

  • 1⁄4 c brown sugar

  • 1⁄2 t cinnamon

  • 8 T unsalted butter

Preheat oven to 350 and butter a shallow 2 qt. baking dish.

In a bowl, stir together flour and sugar. Add fruit to sugar mixture, toss well, and turn into the baking dish.

For the topping, whisk flour, sugars, and cinnamon together in a bowl. Use a pastry blender or two forks to cut butter into flour until mixture resembles chunky sand. Add almonds and oats. Mix with hands to form crumbles.

Use hands to squeeze topping mixture into chunks and crumble over the fruit.

Bake about 40 minutes. Serve warm or at room temperature. Whipped cream or vanilla ice cream is a nice addition.

DessertChouquette KitchenRhubarb, Crumble, Summer, Strawberry