Ingredients
The following ingredients have 12 Servings
- 2.5 pints strawberries (hulled and cut in half, frozen whole strawberries may also be used)
- 1 lb rhubarb (fresh or frozen - diced)
- 1/2 cup brown sugar
- 1.5 cup old fashioned rolled oats (not quick oats!)
- 1 cup brown sugar
- 1 cup all-purpose flour
- 3/4 cup cold butter (cut into cubes)
Instruction
- Measure out the crumble ingredients, and mix them together in a large bowl. Use your fingers to break up the cubes of butter into smaller, and smaller pieces until you have a crumbly mixture with pea-sized chunks.
- Clean and hull your strawberries if they are fresh, or if using frozen (as I did hersimply spread them in your casserole dish. Add the diced rhubarb and 1/2 cup of sugar and mix with your hands until evenly combined.
- Spread the crumble topping over top of the strawberry rhubarb mixture, making sure it is evenly covering the fruit.
- Bake the strawberry rhubarb crumble on the middle rack of a pre-heated oven at 375F for 40 - 60 minutes or until golden brown and bubbly. If using frozen fruit, you'll likely be more around the 60 minute mark before the crumble topping is done.
