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Strawberry Rhubarb Crumble
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Ingredients
1 pound rhubarb, sliced
3 cups strawberries, sliced
1/3 cup brown sugar
Crumble topping:
1/2 cup all-purpose flour
3/4 cup packed golden brown sugar
1/4 teaspoon salt
3/4 teaspoon cinnamon
4 ounces unsalted butter
1-1/2 cups old-fashioned rolled oats
Method
To make crumble topping: Combine flour, brown sugar, salt and cinnamon in a food processor's work bowl. Pulse to blend. Slice cold butter and pulse to form a coarse meal. Pour into mixing bowl, and rub oatmeal in with your fingertips. Refrigerate crumble in a sealed plastic container. (To mix by hand, combine dry ingredients and whisk. Slice butter and work in with fingertips. Add oatmeal and rub mixture together.)
To make rhubarb: Combine rhubarb and berries with brown sugar in 2-quart shallow glass or glazed pottery baking dish. Strew crumble topping evenly over surface and bake in a preheated 375-degree oven for 30 to 45 minutes or until fruit is bubbly and crumble is brown. Serve with vanilla ice cream or whipped cream. Makes 8 servings.
Source "Mary Jo's Cuisine"
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