Okay, so this is a little embarrassing. I have been blogging long enough that I didn't even remember I had already shared a recipe for Strawberry Rhubarb Crumble. Yeah, that's kind of classic Amy right there, but I can see five main reasons how this happened:
1. I grow a lot of strawberries and rhubarb in my garden, and each year there's a rush on to make the most of these two delicious garden goodies.
2. Like flip flops and funny tan lines, strawberries and rhubarb just go together. It's natural that I would be using them together in my kitchen around this time each year.
3. I have a terrible memory.
4. Crumble is usually the first thing I make when there's fruit around that needs to be used up.
5. I have a terrible memory.
Not that already having a recipe for strawberry rhubarb crumble is going to stop me from sharing another one. Heck no! There's always room for more crumble. The thing I like most about this one is that the sugar is low enough that you can really taste the naturally sweet strawberries against the tart rhubarb. And the oat topping is like crumbled cookies over the warm baked fruit. I mean, really, is there anything better?
Scroll down for the recipe.
Prefer pie? I also have this recipe for Strawberry Rhubarb Pie.
Strawberry Rhubarb Oat Crumble
Makes 6-8 servings
3 cups (750 mL) hulled and quartered strawberries
5 cups (1.25 L) chopped rhubarb
1/3 cup (75 mL) granulated sugar
2 tbsp (30 mL) all-purpose flour
1/2 cup (125 mL) unsalted butter, softened
1/3 cup (75 mL) packed brown sugar
1 1/2 cups (375 mL) rolled oats
1/4 cup (60 mL) all-purpose flour
1/4 tsp (1 mL) salt
Preheat the oven to 375°F (190°C).
To make the filling, add the strawberries and rhubarb to a 9-inch (2.5 L) square baking dish. In a small bowl, mix the sugar with the flour. Pour over the strawberries and rhubarb and toss gently with two spoons to coat.
To make the topping, cream the butter and brown sugar with a fork in a medium mixing bowl. Stir in the oats (I like to keep using a fork here so that the mixture doesn't bind together too much). Then stir in the flour and salt. Sprinkle the topping evenly over the filling.
Bake in the centre of the oven for 45 minutes until the filling is bubbling and the topping is golden brown. Serve warm, at room temperature or even chilled.
Are you making the most of spring's rhubarb and early strawberries? What are you making? Leave a comment and tell me all about what's happening in your kitchen!