My Favorite Rhubarb Strawberry Crumble
By: Amy Holwerda
Published: May 7, 2011

The produce section of every grocery store I visit these days is overflowing with strawberries. And every farmers market, although it’s still a bit too early for strawberries, carries bucket upon bucket of fresh rhubarb. Since these are two of my favorite fruits, it seems that now is an appropriate time to publish this recipe for my favorite rhubarb strawberry crumble. It’s sweet, refreshing, and perfect for the spring. Enjoy!
Rhubarb Strawberry Crumble
1 cup white sugar
3 tablespoons all-purpose flour
4 cups sliced fresh strawberries
4 cups diced rhubarb
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
Photo Source: The Cooking Photographer