Strawberry Rhubarb Crumble
1 lb. (2 cups) rhubarb, leaves trimmed, stalks only, diced
1 pint (roughly 3 cups) fresh strawberries, hulled and quartered
3/4 c. sugar
1 tbsp. flour
1 tsp. of lemon zest, freshly grated
1/2 c. unsalted butter, melted and cooled
1/2 c. all purpose flour
1/2 c. oats 1/3 c. firmly packed light brown sugar
3 tsp. cinnamon
2/3 c. chopped pecans (if desired)
Preheat oven to 350 degrees. In a medium bowl, combine rhubarb, strawberries, sugar and lemon zest. Transfer to a buttered 8-inch baking dish. For topping, combine flour, oats sugar, cinnamon and walnuts, pour in melted butter and toss to combine, crumble over fruit mixture. Bake until fruit is bubbling and topping is browned which should be about 30 minutes.
Serve warm with whipped cream or vanilla ice cream.
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At Home With Haley