Ingredients

The following ingredients have 9 Servings
  • 3 cups strawberries ((stems removed, sliced across the berry in 3-4 pieces) )
  • 3 cups rhubarb ((leaves removed; washed; sliced into 1/2 inch pieces))
  • 1/2 cup granulated sugar ((50 g))
  • 1/4 cup all purpose flour ((31 g))
  • 6 3/4 oz store-bought oatmeal cookies ((250 g))
  • 1/2 cup butter ((melted; 113 g))
  • 1/2 cup rolled oats ((50 g))
  • 1/2 cup brown sugar ((packed; 100 g))
  • 1/2 cup all purpose flour ((63 g))
  • 1/4 teaspoon cinnamon

Instruction

  • Preheat oven to 375°F.
  • Stir together the strawberries, rhubarb, sugar and flour. Spread evenly in a 9X9 inch baking dish.
  • Add the cookies to a food processor fitted with a steel blade, pulsing until they are crumbly. There will be lots of fine crumbs, and a few chunks.
  • Combine the cookie crumbs/chunks with the melted butter, rolled oats, flour and cinnamon, mix until well combined.
  • Spread the crumble topping evenly over the fruit.
  • Bake for 35-40 minutes, until topping is golden brown.
  • Allow to cool slightly before serving.