Strawberry Rhubarb Crumble
Yield: 1 9”x 9” tray
For the filling
1.5 pints of strawberries (quartered)
3 stalks of rhubarb cut in 1” pieces
1 ¼ cup granulated sugar
1 tsp cinnamon
Pinch of salt
½ cup water
2 oz Orange juice
3 tbsp cornstarch
For the crumble
1.5 cups A.P. flour
1.5 cups rolled oats
9 tbsp brown sugar
9 tbsp soft unsalted butter
To make the filling
Combine all ingredients in saucepan and bring to boil. Reduce heat and simmer for about 10 minutes. Dissolve the cornstarch in with the orange juice and whisk into the filling mixture until thickened. Remove from heat and let cool down.
To make the crumble
In mixing bowl combine the sugar, oats and flour until consistent. Then add in ½ of the softened butter until incorporated. Then add in the remaining.
To bring it together
Place 2/3 of the crumble mixture into a 9”x9” casserole dish and pack down firmly. Place the filling on top and spread out so that it is level. Place the remaining crumble mixture on top and bake at 375F for 50 minutes or until it begins to brown on top. Allow to cool and serve with either vanilla gelato or whipped cream.
Enjoy!