Strawberry Rhubarb Crumble

Prep Time:

Cook Time:

Season:

15 Minutes

60 Minutes

Spring

Ingredients

3 cups fresh rhubarb, 1-inch diced
3 cups fresh strawberries, halved if large
1¼ cups granulated sugar, divided
2 tablespoon cornstarch
2 tsp orange juice
1 cup all-purpose flour
½ teaspoon kosher salt
1 cup oats
12 tablespoons cold unsalted butter, diced
Vanilla ice cream, for serving

Instructions

Step 1

Preheat the oven to 350 degrees

Step 2

Toss the rhubarb, strawberries, and ¾ cup granulated sugar, together in a large bowl. In a cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour into a baking dish and place it on a sheet pan lined with parchment paper.

Step 3

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining ½ cup granulated sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely.

Step 4

Bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm and enjoy with ice cream!