Strawberry-Rhubarb Crumble

Name: Strawberry-Rhubarb Crumble
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 3 cups strawberries, hulled and cut into chunks; 2 1/2 cups rhubarb, cut into 1-inch pieces (about 5 stalks); 2 tablespoons fresh lemon juice; 1 cup granulated sugar; 1/4 cup cornstarch; 1 cup old fashioned oats (NOT instant) or 1 cup quick-cooking oats (NOT instant); 1 cup all-purpose flour; 1/2 cup firmly packed dark brown sugar; 1/2 cup chopped pecans; 1 teaspoon ground cinnamon; 1/2 cup cold unsalted butter, cut into small pieces (1 stick); vanilla ice cream (optional)

Submitted by Alan in SW Florida

"Since strawberries and rhubarb are a typical pair, a new twist is added to this crumble...an appealing topping of oats, sugar and pecans."

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Ready In:: 1hr 5mins
Ingredients:: 12
Serves:: 8

ingredients

Filling
3 cups strawberries, hulled and cut into chunks
2 ¹⁄₂ cups rhubarb, cut into 1-inch pieces (about 5 stalks)
2 tablespoons fresh lemon juice
1 cup granulated sugar
¹⁄₄ cup cornstarch
Topping
1 cup old fashioned oats (NOT instant) or 1 cup quick-cooking oats (NOT instant)
1 cup all-purpose flour
¹⁄₂ cup firmly packed dark brown sugar
¹⁄₂ cup chopped pecans
1 teaspoon ground cinnamon
¹⁄₂ cup cold unsalted butter, cut into small pieces (1 stick)
vanilla ice cream (optional)

directions

Heat oven to 375 degrees Fahrenheit. Butter the bottom and sides of a 10-inch deep-dish pie pan.
Prepare the filling: Combine the strawberries, rhubarb, and lemon juice in a large bowl. Mix together sugar and cornstarch in a small bowl. Add to the strawberry mixture; toss gently to coat all over. Spoon into the prepared pie pan.
Prepare the topping: Place the oats, flour, dark-brown sugar, chopped pecans, cinnamon and butter in a food processor. Pulse with on-and-off motion until the butter is the size of peas. Do not over-process. Sprinkle the crumb topping evenly over the fruit in the pan.
Bake in 375 degree oven until the crumb topping is golden brown, about 35 minutes. Cover the dish loosely with aluminum foil. Bake for additional 10 minutes or until heated through and bubbly.
Serve warm with vanilla ice cream, if desired.

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Reviews

Delicious! I baked mine at 350 because I did not want the topping to get too dark. Came out perfect.

nmj
This was excellent! The whole family enjoyed it and there were compliments all around - it won't even make it 48 hours here! I went ahead and ground up the topping more than called for because I have one child who hates nuts unless they're hidden. Definitely a keeper - thank you!

D. Duckie

RECIPE SUBMITTED BY

Alan in SW Florida

212

<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>

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